red meat allery

Tick-borne red meat allergy occurs from sensitization to a carbohydrate, galactose-α-1,3-galactose (α-gal)

The lone star tick (Amblyomma americanum) is commonly found in the southern United States, but its prevalence in Canada is increasing.1 The tick’s saliva contains a high level of α-gal, a carbohydrate antigen also present in nonprimate mammalian cell membranes.2 Skin and bloodstream exposure to this antigen through a tick bite leads to sensitization to the carbohydrate and, subsequently, to red meat allergy.