Pork, F26

Pork is a food which may result in allergy symptoms in sensitised individuals. Studies on allergic patients show that prevalence figures for pork allergy range between 1.5% and 20%. Allergy to red meat is nevertheless rare in adults and the general understanding is that reactions to food are not delayed beyond one hour.

Research has revealed a previously not recognized clinical syndrome where skin symptoms, but most importantly anaphylaxis, occur several hours after the ingestion of red meat, although most cases occur after eating beef, pork or lamb. Sensitization is strongly associated with a history of tick bites.

Pork is known to carry diseases such as pork tapeworm, trichinosis and pigbel, therefore uncooked or undercooked pork can be dangerous to consume, although raw pork is sometimes eaten in parts of Europe.

• Postpone the process of testing immediately after paraclinical studies (roentgen, TC, MRI) and physiotherapy procedures. They can affect test results.

• We recommend avoiding physical activity prior to your examination.