Research Information System
in: Cuurent Approaces to Food Allergies, Prof. Dr. Uğur GÜNŞEN, Editor, Turkiye Klinikleri, Ankara, pp.1-120, 2026
Although animal-derived
foods are of significant importance for the nutrition and healthy development
of society today, food allergies induced by these foods are increasingly
recognized as a significant global public health concern. Severe allergic
reactions, including instances leading to fatal anaphylactic shock, can be
triggered by animal-derived foods such as cow's milk, poultry eggs, and meats.
Furthermore, individuals with food allergies may react to multiple allergens.
To prevent allergic reactions, patients are advised to avoid allergenic foods.
However, in practical settings, altogether avoiding contact with allergens in
processed foods is often challenging. The most prevalent animal-derived food
allergies worldwide are attributed to milk and eggs, followed by meat and
processed food products. Immunoglobulin E-mediated food allergies represent the
most significant proportion of all food allergies. While beef allergy may occur
independently, it is frequently associated with sensitivities to other
mammalian meats such as veal, sheep, pork, or cow's milk. The primary
meat-derived allergens include serum albumin, α-1,3-galactose, and
immunoglobulins, whereas milk contains casein, α-lactalbumin, β-lactoglobulin,
bovine serum albumin, bovine serum immunoglobulins, and lactoferrin. In eggs, a
leading source of food hypersensitivity in developed nations, the principal
allergens are ovomucoid, ovalbumin, ovotransferrin, lysozyme, and serum
albumin. Processed food products are generally complex compositions that may contain
meat, fat, milk, eggs, and numerous other ingredients, thereby making the
detection of allergens particularly challenging. Additionally, the
allergenicity of animal-derived foods varies with processes such as washing,
chopping, mincing, heating, canning, storage, and ripening. Heat treatments,
such as boiling or cooking, and enzymatic digestion processes affect the
allergenic structure; in this context, it is stated that the allergenic effect
of cooked meat and meat products, milk and milk products, and eggs and egg
products is reduced. Processed animal-derived allergenic foodstuffs include
smoked meat, cheese, gelatin, and baby foods. Cross-reactivity is important for
allergic reactions to animal-derived foods. Individuals with meat allergy may
show cross-reactivity to pork and sheep. Cross-reactivity may also occur
between cow's milk proteins and those of goats and sheep. Individuals allergic
to chicken may exhibit cross-reactivity with eggs. Currently, the primary
immunological, DNA-based, mass spectrometry-based techniques, and biosensors
are employed for the detection of food allergens derived from animals. This
chapter thoroughly examines the epidemiology, immunopathogenesis, potential
cross-reactions, diagnostic procedures, and treatment methods for food
allergens associated with meat, milk, and eggs. It situates these aspects
within the current knowledge framework, emphasizing their significance for
public health.