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Poultry allergy
Rare food allergy caused by poultry meat From Wikipedia, the free encyclopedia
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Poultry meat allergy is a rare food allergy in humans caused by consumption of poultry meat (commonly chicken and turkey) whereby the body triggers an immune reaction and becomes overloaded with immunoglobulin E (IgE) antibodies.[1][2]
It can co-occur with egg allergy but more often occurs without allergy to poultry eggs.[3][4][5] One study found that not chicken, just turkey meat is the primary cause of allergic reactions, whilst goose, pheasant, and duck meat cause milder reaction or no symptoms.[6]
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Symptoms and signs
Symptoms are similar to other forms of allergies and occur after ingestion of the allergen. Some symptoms include abdominal cramping, angioedema, generalized urticaria, and chest tightness. [7][8]
Diagnosis
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Epidemiology
As it is a rare condition and it is not well documented; epidemiological data is unknown.[9] Severe cases have been documented.[10] A research study in 2016 found only 16 cases of previously published poultry meat allergy, plus an additional 28 cases that were being analyzed in the study.[11]
References
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