determined that α‐gal‐specific IgE was the cause of delayed red meat allergy by investigating 24 patients who developed delayed urticaria or anaphylaxis after consuming beef, pork or lamb.[2] Serum α‐gal‐specific IgE in these individuals responded to beef, pork, lamb, milk, and cat and dog dander but not chicken, turkey, or fish. Here, IGHE is linked to anaphylaxis.