ReviewFrontiers in allergy2026
Nutritional considerations for alpha-gal syndrome: a mini-review.
Review in Frontiers in allergy, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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0 citing papers in PubMed.
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Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Alpha-gal syndrome (AGS) is an immunoglobulin E-mediated sensitivity to galactose-alpha-1,3-galactose ("alpha-gal"), an oligosaccharide found in non-primate, mammalian-derived foods and products as well as some plant-based ingredients. Sensitization to alpha-gal is most commonly caused by a tick bite. Once sensitized, individuals experience delayed allergic reactions, typically 2-8 h after exposure to mammalian foods and other alpha-gal containing products. Symptoms range from urticaria to anaphylaxis and differ from exposure to exposure in the same individual, distinguishing AGS from other IgE-mediated food allergies. Recognition of AGS has grown since 2008, when patients receiving the anticancer drug, cetuximab, experienced severe reactions later linked to alpha-gal. In 2009, 24 cases were documented when patients endorsed anaphylaxis and urticaria several hours after eating meat. Today, an estimated 15,000 new cases occur annually in the United States, with many more suspected due to testing limitations and limited awareness among affected individuals and healthcare professionals. AGS has been diagnosed on every continent except Antarctica though there is not a global estimate of AGS prevalence at this time. Given the varying types and severities of sensitivity of this IgE-mediated food allergy, registered dietitian nutritionists (RDNs) are vital members of the care team. This mini review provides an overview of AGS for nutrition professionals that are responsible for delivering medical nutrition therapy, nutrition education, and nutrition counseling across clinical, community, and food service settings.
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