there's an odd thing going on, I hope you can help me with this tricky issue :-)
Since milk contains a lot of potentially allergenc proteins, one must make a distinction:
Bovine serum albumin
Casein is heat stable, whereas the last three guys (the whey section) is heat labile.
Now that this is clear, we come to the actual problem:
A patient was prick-testet for (IgE-mediated) food allergies and showed a reaction to raw milk, but no reaction to casein itself and milk that has been cooked at 100?? for 10 minutes. This can only mean, that he's allergic to the whey section of the milk, since they are heat labile.
Now that the only possibility of a cross reaction to beef is the BSA (bovine serum albumin), which is not heat stable, he should be able to eat well cooked beef without any issues.
BUT: Eating well cooked ground beef resulted in severe diarrhea - and I have no clue why.
Are there any other connections between dairy an beef, except the BSA protein? And if no, why didn't cooking the beef remove the allergenicity of BSA?
Thanks in advance!
asked byThomy (2384)
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on December 29, 2011
at 05:44 PM
If this patient never consumed cooked ground beef before in their entire lifetime, the fat probably didn't agree with their GI tract. It makes no sense whatsoever to believe that the proteins in cooked beef would cause an allergic reaction or severe GI upset. HOWEVER, a quick check on google shows articles about WHEY protein being added to ground beef, something worth looking into? It depends on whether: this patient has eaten beef before and without gi upset, then there really is not a question to be answered right?
on December 31, 2011
at 10:48 PM
I think I've found the solution (in case anybody has a similar issue):
BSA seems to be quite resistant to cooking and also to human digestion. So even cooked ground beef can trigger a reaction.