Cultivated Beef and Food Allergies: New Research Uncovers Varied Allergenic Risks

A recent study has delved into how cultivated meat, often referred to as lab-grown meat, might influence food allergies. The research indicates that the protein composition of cells grown from animals can differ from conventional meat in ways pertinent to food allergies.

Research Objectives

Researchers, led by Laura Domigan and Renwick Dobson, undertook a comparative analysis of the protein composition and allergenic potential of cultured beef cells against traditional steak. The primary goal was to ascertain if allergy-related proteins in cultivated meat behave similarly to those found in conventional meat, especially considering prior studies on cultivated fish that reported fewer severe allergens. Information regarding allergens in cultivated beef, including traditional beef allergens and alpha-gal sensitivity, had been largely scarce until now.

Key Findings

Cultured male cow muscle cells exhibited similar protein compositions among themselves, irrespective of varying culture times, but notably differed from regular beef steak. This suggests a distinct protein profile for lab-grown cells compared to conventionally raised animal tissue.

Most identified allergenic proteins were found at similar or lower levels in cultured cells when compared to regular beef. This could imply a potentially reduced risk for individuals with classic beef allergies.

Interestingly, three proteins, not currently classified as meat allergens by the World Health Organization, reacted with immunoglobulin E (IgE) in cultured cells. This finding suggests the potential for immune responses or allergic reactions in certain individuals, highlighting new areas for investigation.

Experiments utilizing blood samples from individuals with known meat allergies demonstrated lower IgE binding to both undigested and digested cultured cells compared to regular steak. This further supports the idea of a reduced allergenic potential for traditional beef allergens.

In stark contrast, cultured beef cells triggered strong reactivity to human IgE in blood samples from two alpha-gal-sensitive individuals. This significant response could be attributed to a higher presence of alpha-gal-modified proteins within the cultured cells.

Implications and Future Steps

The findings suggest that cultivated beef cells may present a lower allergy-related hazard for classic beef allergens but a higher allergy-related hazard concerning alpha-gal-associated responses. This dual impact necessitates careful consideration as cultivated meat products advance.

The research team is now planning to extend these crucial tests to final cultivated meat products to ensure comprehensive safety evaluations.

Renwick Dobson emphasized that the development of cultivated meats demands coordinated efforts among scientific, regulatory, and clinical teams to guarantee that products are safe, sustainable, and trusted by the public.

Funding and Disclosures

This study received funding from the Riddet Institute, Food Transitions 2050, the Biomolecular Interaction Centre, and the Dutch Ministry of Agriculture, Fisheries, Food Security, and Nature. It is also noted that some authors are co-founders, employees, and shareholders in Opo Bio Aotearoa, the company that supplied the cell cultures used in the research.