From the Guidelines
If you're allergic to poultry, you may also be allergic to eggs and other bird meats like turkey, duck, or quail due to similar protein structures, and it's advisable to be cautious with these foods until you've been tested specifically for these allergens. This cross-reactivity occurs because proteins in chicken meat can be similar to those found in eggs and other bird meats. According to the guidelines for the diagnosis and management of food allergy in the United States 1, food allergens are defined as specific components of food or ingredients within food that are recognized by allergen-specific immune cells and elicit specific immunologic reactions, resulting in characteristic symptoms.
Some individuals with poultry allergies may experience allergic reactions to other bird meats due to similar protein structures. Less commonly, there can be cross-reactivity with feather allergies or bird-egg syndrome, where exposure to bird proteins leads to sensitization. The expert panel suggests that patients at risk for developing food allergy do not need to limit exposure to foods that may be cross-reactive with the 8 major food allergens in the United States, including eggs 1. However, for individuals with documented IgE-mediated food allergy, it is recommended to avoid ingesting their specific allergen or allergens, and healthcare professionals should work with their patients to decide whether certain cross-reactive foods also should be avoided 1.
Symptoms of these related allergies typically include:
- Hives
- Swelling
- Digestive issues
- Respiratory problems
- Or in severe cases, anaphylaxis An allergist can perform skin prick tests or blood tests to identify specific allergens and help you develop an appropriate avoidance strategy. Always carry prescribed emergency medication like epinephrine auto-injectors if you have severe allergic reactions. It's essential to note that the quality of evidence for these guidelines is low, and the contribution of expert opinion is significant 1.
From the Research
Cross-Reactive Allergies in Poultry (Avian) Allergy
- Individuals with a poultry (avian) allergy may experience cross-reactive allergies to other foods, including:
- Fish and chicken meat, with studies suggesting a "fish-chicken syndrome" due to cross-reactive allergens such as parvalbumins, enolases, and aldolases 2
- Other poultry meats, such as turkey, duck, and goose, with cross-reactivity documented in patients with monovalent sensitivity to chicken and turkey meat 3
- The cross-reactivity between poultry meats is thought to be due to the presence of similar allergenic proteins, with molecular weights of 21,23, and 50 kDa identified as distinct bands in chicken and turkey meat 3
- Severe allergy to chicken meat has been reported in rare cases, with symptoms including abdominal cramping, generalized urticaria, and chest tightness, and skin testing with commercial chicken and turkey extract and freshly cooked chicken utilizing the prick-prick test can be used to diagnose the allergy 4
- It is essential to note that while cross-reactivity can occur, not all individuals with a poultry allergy will experience cross-reactive allergies, and the severity of the reaction can vary widely 5, 6