Reference Information

TypeSourceReference
ArticleRegenstrief LOINCAllergic reactions to meat are uncommon, though IgE-mediated reactions to beef, pork, lamb, deer, and poultry have occurred. In recent years the Alpha-Gal (α-Gal) allergen has been identified as an important meat allergen. α-Gal is an allergen present in most mammals, but is not present in humans or Old-World primates. IgE-mediated allergic reaction to α-Gal is usually delayed 3 to 8 hours after ingesting the meat. Unlike other allergens that are proteins, α-Gal is a carbohydrate that is carried in the saliva of hard-shelled ticks such as the Lone Star tick. People bitten by the tick can become sensitized to the α-Gal allergen that can lead to an allergic reaction after they eat mammalian meat. Symptoms of the allergic reaction range from urticaria and angioedema to anaphylaxis with hypotension, shock, and unconsciousness.https://www.mayoclinic.org/diseases-conditions/alpha-gal-syndrome/symptoms-causes/syc-20428608 PMID: 30673913

Basic Part Properties

Part Name
European roe venison Ab.IgE
Part Display Name
European roe venison IgE
Part Type
Component (Describes the core component or analyte measured)
Created On
2020-11-17
Construct for LOINC Short Name
European roe venison IgE

LOINC Terminology Service (API) using HL7® FHIR® Get Info

CodeSystem lookup
https://fhir.loinc.org/CodeSystem/$lookup?system=http://loinc.org&code=LP421182-9

Language Variants Get Info

TagLanguageTranslation
fr-FRFrench (France)Chevreuil européen (venaison) AC IgE)
pl-PLPolish (Poland)Sarna europejska Ab.IgE
Synonyms: Przeciwciała IgE do Sarny europejskiej (European roe venison)