However, the delayed type is characterized by the onset of allergic symptoms 2–6 h after the ingestion of red meat and is mediated by oligosaccharide α‐gal‐specific IgE.[1, 2, 3, 4] In tick‐endemic areas, the incidence of delayed allergy after consuming red meat was substantially higher than in nonendemic areas, and IgE antibodies against α‐gal were identified in the sera of patients with this delayed allergy.[4]. Here, IGHE is linked to Allergy.