ABSTRACT
Meat and its products are important foods because of their high nutritional value and palatability. Especially in western diets, meat is a main source of protein, for example, Americans eat about 30 kg of beef per person per year. Generally, meat is less allergenic than common allergy-inducing foods such as cow's milk, hen's egg, wheat, peanuts, and so on. Thus, a quarter century ago, children with food allergies were advised to be placed on an elimination diet that included beef (1). However, there is increasing evidence that even meat can provoke allergic reactions in sensitizing patients. The prevalence of beef, pork, and chicken allergy was reported to be 73%, 58%, and 41%, respectively, among 57 subjects with suspected meat allergies in USA (2). In Japanese children with food allergies, the prevalence of chicken allergy was reported to be the highest (4.5%) with allergies to other meats following (3%), based on a questionnaire study (3). Although IgE binding to cooked meat is weaker than to raw meat, some patients are sensitive to well-cooked meat.
