Meat allergy is on the rise — what scientists want to know

A growing number of people are developing a meat allergy linked to tick bites, according to researchers. This rare condition, known as α-gal allergy, is triggered by a sugar molecule called α-gal found in the saliva of ticks. When a tick bites a human and transfers α-gal into their bloodstream, the immune system produces antibodies, leading to allergic reactions upon consuming red meat and dairy products.

Cases of α-gal allergy have been on the rise globally, with some regions experiencing a 22% increase in suspected cases each year since 2020. The United States and Australia have the highest rates of the allergy, with an estimated 450,000 people in the US potentially affected. The increase in α-gal allergy is attributed to climate change and rising deer populations, which create more habitats for ticks and increase the likelihood of tick bites.

There is currently no treatment or cure for the allergy, making diagnosis challenging as symptoms are often vague and may not appear until hours or months after a tick bite. Immunologists are working to better understand the disease and develop effective treatments for those affected.