Nutrition Recommendations for Alpha-Gal Syndrome (AGS)

Alpha-gal syndrome (AGS) is a food allergy usually caused by a tick bite from the lone star tick. Unlike most food allergies which are immune mediated reactions to the protein in the food, people with AGS react to a sugar molecule called galactose-α-1,3-galactose (“alpha-gal”) found in mammals and mammal-derived products. Symptoms can range from mild digestive upset to severe allergic reactions and often appear 2-6 hours after eating, although the timing can vary.

The treatment for AGS includes avoiding mammalian products which can create challenges in meeting protein, vitamin, and mineral needs. With careful planning, however, people with AGS can maintain a balanced, nutritious diet while avoiding triggers.

Foods to Avoid with Alpha-Gal Syndrome

Most people with AGS avoid mammalian meat and products derived from mammals.

Mammalian Meats

• Beef
• Pork
• Lamb
• Goat
• Venison
• Rabbit
• Bison

Mammal-Derived Ingredients

Potential triggers may include:

• Gelatin
• Lard
• Tallow
• Beef broth
• Bone broth
• Certain flavorings or additives

Dairy Products

Some individuals tolerate dairy, while others experience symptoms. Foods that may need evaluation include:

• Milk
• Cheese
• Butter
• Cream
• Ice cream

Keeping a food and symptom journal can help identify personal tolerance levels.

Protein Choices for Alpha-Gal Syndrome

Poultry

• Chicken
• Turkey
• Duck
• Quail
• Dove

Seafood

• Fish
• Shrimp
• Crab
• Salmon
• Tuna
• Sardines

Plant-Based Proteins

• Beans
• Lentils
• Chickpeas
• Tofu
• Tempeh
• Edamame
• Nuts and seeds

Eggs

Eggs are generally well tolerated and provide high-quality protein, vitamin B12, and choline.

Reading Labels Carefully

Watch for:

• Gelatin capsules
• Natural flavors
• Beef stock
• Animal shortening
• Collagen products

Other Foods to Include

People with AGS can freely eat fruits, vegetables, grains, oils, and plant based dairy alternatives. It may be helpful to meet with a Registered Dietitian to identify any potential gaps in the diet, especially iron, B12, calcium, and Vitamin D.