Abstract

Reports of allergy to pork are relatively rare. Several events of anaphylactic reactions have been described. Recently the frequency of sensitization in skin prick test to pork in the general population was estimated to be 2.0% in a German study population. Meanwhile challenge proven allergy to pork ranges from 0.6% to 2.6% in food allergic individuals.
Allergic reactions occurred after ingestion of food products containing pork meat, kidney and gut.
A peculiar cross-reactivity of pork and cat epithelia has been reported in subjects with so-called "pork-cat syndrome". Cross-reactivity is due to serum albumins. Besides serum albumin several other IgE-binding proteins were detected.
This review presents data on prevalence and symptoms of pork allergy, and cross- reactivities and sources of pork allergens in tabular form.
 

Contents

1   Prevalence of Pork Allergy 2   Symptoms of Pork Allergy 3   Diagnostic Features of Pork Allergy 4   Composition of Pork 5   Allergens of Pork   5.1 Sensitization to Pork Allergens 6   Isolation & Preparation 7   Cross-Reactivities 8   Stability of Pork Allergens 9   Allergen Sources 10   References

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The reference lists of the Allergen Data Collections are based mainly on searches of Medline and FSTA (Food Science & Technology Abstracts) databases up to the related dates of publication. The scientific rigor of the studies listed is variable and not subject of critique or evaluation by the authors or the editor of the Allergen Data Collections. The reader should be aware of considerable problems in comparing data from different studies (eg. patient cohorts, diagnostic performances, possible flaws in allergen preparations and methodologies for allergen characterization) and is encouraged to review the original publications.
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