In recent years, people have been complaining of unusual allergies following encounters with ticks. Now, it is becoming more clear what is happening: ticks are causing Americans to develop an allergy to red meat – and the phenomenon is becoming increasingly widespread.
Long known for carrying Lyme disease, ticks are now linked to something even stranger – allergies to red meat. It used to be that few people paid attention to ticks; they were just parasites whose nefarious activities were mostly harmless. Now, there is growing evidence that they can transmit far more than just Lyme disease – including an unusual allergy to red meat.
The phenomenon is called alpha-gal syndrome, and it is caused by a carbohydrate (sugar) molecule called alpha-gal. Alpha-gal is found in some animals (including cows, sheep, and pigs) but not humans. What happens is that a tick attaches itself to a person, feeding on his or her blood. In the process, it also leaves behind the alpha-gal molecule – which then causes a severe allergic reaction in some people.
So what happens when someone with alpha-gal syndrome eats red meat? Depending on the person, reactions can range from mild symptoms to severe anaphylaxis. Most people experience redness and itching around their mouths; some may also experience hives, abdominal cramps, nausea, vomiting, and even difficulty breathing.
Fortunately, the condition is treatable. People with alpha-gal syndrome can avoid red meat, or if they choose to eat it they can take steps to reduce their risk of an allergic reaction – such as taking antihistamines and avoiding overly processed meats.
It may take some getting used to, but the growing prevalence of alpha-gal syndrome is a reminder to be vigilant about the dangers of ticks – and to take steps to protect yourself and your loved ones. Be sure to check yourself and your pets for ticks whenever entering wooded areas, and use preventive measures to reduce your risk. With these measures in place, you can greatly reduce the chances of acquiring alpha-gal syndrome – and the associated risk of severe reactions when consuming red meat.
