Poultry meat allergy is a rare food allergy in humans caused by consumption of poultry meat (commonly chicken and turkey) whereby the body triggers an immune reaction and becomes overloaded with immunoglobulin E (IgE) antibodies.
[3][4][5] One study found that not chicken, just turkey meat is the primary cause of allergic reactions, whilst goose, pheasant, and duck meat cause milder reaction or no symptoms.
[6] Symptoms are similar to other forms of allergies and occur after ingestion of the allergen.
Some symptoms include abdominal cramping, angioedema, generalized urticaria, and chest tightness.
[7][8] As it is a rare condition and it is not well documented; epidemiological data is unknown.