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Revue medicale suisse, 2020
The goal of this article is to provide an informative review on allergy to mammalian meat. The main allergen contained in « red meat » is the alpha-gal (galactose-alpha-1,3-galactose) that is found in all non-primate mammalian tissues. IgE-mediated allergy to alpha-gal appears typically delayed from the consumption of meat, often three to six hours ...
Ophélie, Marchal, Daniele, Allali
openaire +1 more source
The goal of this article is to provide an informative review on allergy to mammalian meat. The main allergen contained in « red meat » is the alpha-gal (galactose-alpha-1,3-galactose) that is found in all non-primate mammalian tissues. IgE-mediated allergy to alpha-gal appears typically delayed from the consumption of meat, often three to six hours ...
Ophélie, Marchal, Daniele, Allali
openaire +1 more source
Red Meat and Processed Red Meat Consumption Preferences of Healthcare Professionals
2019Amaç: Bu araştırma; sağlık meslek mensuplarının kırmızı et ve işlenmiş kırmızı etürünleri tüketim tercihlerini belirlemek amacıyla İzmir’de yürütülmüştür.Materyal ve Metot: İzmir’de görev yapan ve toplam il sağlık meslek mensuplarının %65.78’ini oluşturan uzman hekim, hekim, diş hekimi, eczacı ve hemşireler araştırmakapsamında görüşülen alt meslek ...
SAYGIN ALPARSLAN, Özge +1 more
openaire +1 more source
Yeasts associated with red meats
Journal of Applied Bacteriology, 1991V M, Dillon, R G, Board
openaire +2 more sources
Red meat consumption: An overview of the risks and benefits
Meat Science, 2010Alison J Yeates +2 more
exaly
Relationship between red meat allergy and sensitization to gelatin and galactose-α-1,3-galactose
Journal of Allergy and Clinical Immunology, 2012Raymond J Mullins, Scott P Commins
exaly