University of Virginia School of Medicine researchers have linked sensitivity to an allergen in red meat – a sensitivity spread by tick bites – with a buildup of fatty plaque in the arteries of the heart. This buildup may increase the risk of heart attacks and stroke.
University of Virginia School of Medicine researchers have linked sensitivity to an allergen in red meat – a sensitivity spread by tick bites – with a buildup of fatty plaque in the arteries of the heart. This buildup may increase the risk of heart attacks and stroke.
The bite of the lone star tick can cause people to develop an allergic reaction to red meat. However, many people who do not exhibit symptoms of the allergy are still sensitive to the allergen found in meat. UVA’s new study linked sensitivity to the allergen with the increased plaque buildup, as measured by a blood test.
The researchers emphasize that their findings are preliminary, but say further research is warranted.
“This novel finding from a small group of subjects examined at the University of Virginia raises the intriguing possibility that asymptomatic allergy to red meat may be an under-recognized factor in heart disease,” said study leader Dr. Coleen McNamara of UVA’s Robert M. Berne Cardiovascular Research Center and UVA’s Division of Cardiovascular Medicine. “These preliminary findings underscore the need for further clinical studies in larger populations from diverse geographic regions.”
Read more at University of Virginia
Photo: The research team drew from both allergists and cardiologists, and included, from left, Dr. Thomas Platts-Mills, Dr. Coleen McNamara, Dr. Jeff Wilson and Anh Nguyen. (Photo by Dan Addison, University Communications)
