Peanut Allergies and the Concern About Lupin
Research Shows Those With a Peanut Allergy Should Avoid Lupin Seeds
Jul 29, 2009
People with peanut allergies should be concerned about the growing market for products containing lupin (also known as lupin). Lupin is a legume that is in the same plant family as the peanut. Lupin seeds are being ground into flour and used in a variety of foods. The problem appears to be that people who are allergic to peanuts are reacting, sometimes fatally, after consuming products containing lupin. This is because the major allergens found in peanuts are also found in lupin.
Foods Containing Lupin
People should take the most precaution when traveling in Europe and Australia, as this is where products made with lupin are the most prominent. But these products are gradually making their way into the North American market. Lupin can be largely found in foods such as breads, pastries, cereal, pasta, chocolate spreads and even meat products, typically as a replacement for soy. Lupin is also gluten-free, making it safe for people suffering from celiac disease and therefore an ingredient in many gluten-free foods. Because it is also high in protein, lupin can sometimes be found in protein bars and drinks. Lupin is also being used in various cosmetic products from shampoo and sunscreen to soap and moisturizer.
More Food Producers Using Lupin
Lupin is gaining in popularity among food producers for a multitude of reasons. Research has shown that it is effective in lowering cholesterol. Plus, lupin seeds are high in protein, high in fiber, low in fat, and contain bioactive compounds, which are known to help prevent cardiovascular disease and cancer. As an added benefit to food producers, lupin seeds are low in cost.
Known Cases of Reactions to Lupin
There have been several reported cases of allergic reactions to lupine in Australia, the UK and Norway, so it is being recommended that people who suffer from the peanut allergy avoid products containing lupin as well. One 2005 case involved a person with a known peanut allergy having a severe reaction after eating onion rings where lupin flour was used in the batter.
Lupin Peanut Allergy Research
A controlled study by the University of Western Australia in 2008 showed that of those tested who have the peanut allergy, about 30% also reacted to lupin. Other studies have shown a reaction rate as high as 68 percent. The reactions range from mild symptoms to anaphylaxis.
As such it has been recommended that lupin now be added to the warning list for allergies on all food packaging. Until that happens ingredients to avoid: lupin, lupine, lupin flour, lupin bran, or lupini. When used in cosmetics, it is listed as lupinus albus.
Until more research is done and allergy testing for lupin is available, it is best that peanut allergy suffers make every effort to avoid consuming products containing this legume.
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