A new study has found that cultured meat contains fewer traditional protein allergens but paradoxically could trigger stronger immune reactions in people with existing meat allergies. Researchers address growing consumer curiosity about the health impacts of cultivated meat as the new food product approaches commercialization.
The Journal of Agricultural and Food Chemistry study led by the American Chemical Society focused on cow beef and cultured beef cells. Previous studies looked at fish cells, which contained fewer proteins linked to severe allergies than conventional seafood.
Overall, the researchers found that cultivated beef cells had lower allergy-related hazards but a high risk for stronger reactions to those with alpha-gal sensitivity. This sugar is found in red meat and may cause allergies in those bitten…