Ticks may be the cause of increasing meat allergy
In several parts of the world, there is now an increase in the number of people developing an allergy to meat. Researchers point to a surprising cause for this development: ticks. Although the phenomenon is currently best known in other countries, experts believe this could also become more relevant in Norway in the time ahead.
The allergy occurs after bites from certain types of ticks. When a tick bites a human, it can transfer a specific sugar molecule found in the bodies of many mammals. When the person later eats meat from, for example, cattle or lamb, the immune system reacts to this substance. This leads to an allergic reaction that can be very uncomfortable.
In Norway, we have many ticks in the southern and coastal areas. As the climate changes and winters become milder, the tick is spreading to new parts of the country. This means that more Norwegians than before may be exposed to tick bites, which in turn could lead to more people developing this particular allergy.
It is currently uncertain how many Norwegians are affected, as this is a relatively new field of research. Nevertheless, doctors encourage people to be aware of symptoms if they experience reactions after eating meat. It is recommended to contact a general practitioner for an examination if one suspects that they have developed such an allergy.