Ticks are icky. They spread Lyme disease. And now it appears they might interfere with your ability to enjoy a hamburger. A team headed by Dr. Thomas Platts-Mills, U.Va. professor and former president of the American Academy of Allergy, Asthma and Immunology, recently published findings that suggest that tick bites may cause allergic reactions to red meat. Dr. Platts-Mills says that tick saliva may trigger the human immune system to produce antibodies to a carbohydrate called alpha-gal, which is found in red meat.
Dr. Scott Commins, an assistant professor of medicine at U.Va. and lead author of the study, explains that an allergic reaction occurs when the body produces antibodies—meant to defend against harmful bacteria or toxins—against an otherwise benign substance, the allergen. When antibodies bind to the allergen, certain cells release histamine, which in turn causes symptoms such as swelling, hives and breathing problems.
The researchers screened hundreds of human blood samples from locations in the U.S., Africa and Central America for the antibodies against alpha-gal. Their findings? Meat allergies are more common in places where tick populations are on the rise. The team also studied people with the allergy in the laboratory setting. “We’re sure ticks can do this,” Dr. Platts-Mills told the Washington Post. “We’re not sure they’re the only cause.”
Unique to this particular allergy is that the reactions are delayed. Symptoms don’t appear until several hours after exposure, which can make them difficult to diagnose. “We have now performed this under observation, and there are no symptoms until after 3 to 4 hours,” said Dr. Commins. Dr. Platts-Mills and his colleagues’ next topics of study: Why are the allergic reactions so delayed? And why do only some people develop the problem?
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How can I get into touch with Dr. Commins and/or Dr. Platts-Mills? I am a classic example of having been bit by a tick and now cannot eat red meat. Once I saw the Washington Post article about Hayden Newell, it all fell into place. I had been hives free for almost 2 years by avoiding all red meat. Last night I got bad hives, and I did not eat red meat. I ate a Stouffers Chicken Quesadilla. I want to send the lengthy ingredients to the Drs, thinking they have added a sugar that may trigger this, or they cross contaminated during manufacture process. I also have been bitten several times and I think I am super contaminated because the dose relationship is off the charts. I react to the smallest amount of meat including white pork loin which I was able to eat in small quantities but no more. One time I got hives caused by cross contamination of a Papa John’s chicken pizza made during a NFL playoff weekend. It got a slight amount of ham due to the way they were throwing the toppings around.
My husband developed this allergic reaction to red meat about two years ago. He has had several tick bites in the last couple of years. He thinks it seems to be worse when it is red meat with more fat. Very lean beef n pork do not seem to be a problem. Have you found a correlation from the amount of fat in the red meat, and should he keep an epi-pen?
I always carry lots of dissolve in your mouth benadryl. When it happens I have to take between 3-4 strips and ride it out. I also carry an epi-pen, especially when flying. In the beginning, it was dose related, and now looking back I think fat in the meat did play a role. I could eat ham sandwiches and lean pork loin, but not anymore. After getting bit several more times, now it is so bad I am even afraid of beef flavoring, or using the same spoon to stir my food that was used to stir other family members when they are cooking red meat. I have e-mailed Dr. Commins and Dr. Platts-Mills, but they have not responded. I sure hope their research includes looking at either a cure or a pill that can be taken when eating red meat. Certainly am getting tired of chicken, turkey, and fish. Never thought I would be tired of eating shellfish
I too have this. My reaction time is 8 hours every time. I do really good at not having any problems, I cook from scratch! I am fearful when I do go out, they don’t understand how dangerous this is.
I had never had a tick bite until 6 years ago when I moved to the country. Since then, I’ve probably had 80-100 bites. But I’ve probably only had to remove around 10 ticks. They usually bite and run (I can tell they’re tick bites because they take a month or more to heal and often leave chicken pox-like scars). I’ve never had a tick attached for more than 24 hours (that I know of) and have never had a target pattern on the skin or have any other ‘tick’ disease symptoms.
But about 3 years ago I started having the reactions 3-6 hours after eating. I originally thought cheese was the culprit. But I ruled out cheese and milk and pinned it on beef (and now pork). I get hives on all the ‘tender’ skin areas (bottom of arms, back of legs, et al). A couple times I started having trouble swallowing and was concerned about breathing but it never got to that point.
I’ve been the guinea pig for myself by testing different types of meat. I think I have also made a correlation to fat content. On vacation last year, I had Prime Rib 3 nights in a row (because I could) without incident. The next night, I had a beef chimichanga and had a terrible reaction. Only once have I reacted to prime rib. I always have a reaction to ground beef. Quantity also matters. But sometimes it’s just worth the discomfort.
I live in the uk. I’ve had 8-10 anaphalactic episodes in the last 8 years. The first of which followed within a month or two of having a tick bite (in Scotland) that ended up swollen, red and very itchy for a week or so after the tick had been removed. During this first reaction the tick bite itself grew large very red and very uncomfortable. This only lasted for the duration of the reaction and into the following day. I have had reactions to beef, pork and lamb and the quantity as well as the fat content definitely appears to play significant part in their cause. I have only recently discovered the research in Virginia by Dr Platts-Mills and have not yet had a blood test carried out to confirm the alpha gal allergy. I am in this process though fear our NHS may lack the capability and facilities to conduct this. Any suggestions will be most greatfully received.
ALCON,
Please keep in mind that I have had numerous hives outbreaks from cross contamination and hidden red meat sources.
Example - Beef Flavoring and/or Beef Broth will set it off. I really like Classic French Onion Soup. Never again as the Beef Broth is a base. It does set it off…....
Wow! I have had this for two years, didn’t know what was going on. I break out with hamburger, all cuts of red meat. I can eat processed meat, ham, bacon at least so far. I can eat red meat IF it includes a high acid food ex. chili, Italian sauces. I live in the country and tick bites just goes along with it, right now I probably have eighteen bites, no way around it.
I had Lyme antibodies found in testing mid June 2008, got bit again four days after testing and developed the bullseye rash - no doubt I’ve had the disease. Treatment was as bad as having it - long term antibiotics required leave you with serious troubles.
Lyme affects adrenals, which can result in low cortisol. Digestion is an inflammatory process and without this natural anti-inflammatory it can feel like your insides are on fire, no matter what you eat. This hormone deficit seems to linger even after other signs of the disease are gone.
Long term antibiotics makes a mess of your internal microflora. I went through all sorts of gyrations, and finally spent about six weeks eating yogurt, drinking kombucha, and double dosing on probiotics and a natural anti-yeast cure. If you don’t rebuild an environment unfriendly to yeast you get all sorts of weird stuff that leads to pain and fatigue when you eat.
This stuff with meat related antibodies is something I’ve sensed for a while, now the article confirms what the path is. Some times I can eat the lamb kabob at my favorite Mideastern place and I’m fine, other times it’s like this afternoon - terrible pain, fatigue, and a three hour nap in the middle of the work day.
More research like this is needed, and I wonder how much the anti-body test is - it’s good to have paper records of these things, given the resistance Lyme victims face when seeking proper treatment.
My doctor called me this evening and told me not to eat any red meat,pork, or lamb. He said that my food allergy test had come in and I have a red meat allergy. I found this hard to believe that this was the cause of two trips to the ER in the last six months. I’ve always eaten red meats and have never had any problems before. He told me to go onto the internet and look up Red Meat Allergy.
I can see the connection now between my allergy and ticks. Living in a wooded area of KY where ticks are a part of life and a real problem for six months of the year. When I get a bite, I know about it for three to six weeks.
I have been having reactions to red meat for close to 7-8 years now. I live in a rural part of central Arkansas. After a couple of years and a few trips to the emergency room I figured out that I was reacting to beef, pork to a lesser extent. I completely removed red meat from my diet for about 3-4 years. Over the last year I have been able to eat red meat again without any allergic reactions. I was bitten recently by a tick that looked like a lone star tick. I am not for sure how long it was attached, but it was in deep. Now I am once again having reactions to red meat. My only hope is that I will once again be able to eat red meat. I had not known the cause of the reactions prior to reading the studies released by the Virgina researchers.
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