GRAND RAPIDS, Mich. (WOOD) — The lone star tick has made headlines in recent years as it continues to spread further north, but researchers at the University of Michigan may have found a way to blunt the bug’s bite.
It’s not the typical tick threats like Lyme disease that raise the profile of the lone star tick. Unlike other species, the lone star tick is known to trigger a condition called alpha-gal syndrome that generates an allergic reaction when humans eat red meat.
A report published by the Centers for Disease Control and Prevention says an estimated 450,000 Americans have developed the allergy, including more than 100,000 people since 2010. People dealing with alpha-gal syndrome may experience different reactions, ranging from hives and nausea to difficulty breathing, dizziness and swelling in the lips, throat and tongue. Unlike other food allergies, alpha-gal reactions typically hit hours after exposure.
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For all of you burger bosses or steak aficionados out there, it’s enough to raise some concerns. Thankfully, some biomedical engineers from U-M may have figured out how to stymie the effects.