Sample results
Meat allergy is an immune system reaction to proteins found in various types of meat including beef, pork, lamb, and poultry. It is caused by the immune system recognizing meat proteins as foreign substances and producing IgG4 antibodies in response, triggering allergic symptoms. The IgG4 Food Panel III and IgG4 Food Panel VI are the most important tests for diagnosis because they measure specific antibody responses to turkey and lamb proteins.
Meat allergy is caused by the immune system mistakenly identifying proteins in meat as harmful invaders and producing IgG4 antibodies to fight them. Specific proteins in beef, pork, lamb, and poultry trigger this immune response in sensitized individuals. In some cases, meat allergies can develop after a tick bite from the Lone Star tick, which introduces alpha-gal, a sugar molecule found in red meat, causing delayed allergic reactions hours after consumption.
The IgG4 Food Panel III and IgG4 Food Panel VI are the most important tests for meat allergy because they detect specific antibody responses to turkey and lamb proteins. The IgG4 Food Panel III measures antibodies to turkey proteins, while the IgG4 Food Panel VI tests for lamb sensitivities, both common meat allergens that trigger symptoms like hives, itching, digestive issues, and respiratory problems. These blood tests are particularly valuable because they identify delayed-type food sensitivities that occur hours or even days after eating meat, making it difficult to pinpoint the trigger food through observation alone.
You should get tested if you experience hives, itching, swelling, or skin rashes after eating meat, or if you develop digestive problems like nausea, stomach cramps, or diarrhea following meat consumption. Testing is also important if you notice respiratory symptoms such as wheezing, nasal congestion, or difficulty breathing several hours after meals containing meat, or if you have unexplained fatigue or headaches that seem to occur after eating turkey, lamb, beef, or pork. Early testing helps identify the specific meat triggers so you can avoid them and prevent potentially serious allergic reactions.
What this means
Your IgG4 antibody level to shrimp is elevated, suggesting your immune system is producing a response to this food. This may contribute to delayed symptoms like bloating, digestive discomfort, or inflammation that appear hours or days after eating shrimp or shellfish.
Recommended actions
Eliminate shrimp and shellfish from your diet for 4-6 weeks while tracking symptoms
Keep a detailed food and symptom journal to monitor improvements
Focus on other protein sources like chicken, turkey, or fish that tested normal
Consider retesting in 6-12 months after elimination to see if antibody levels decrease
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Sample results
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