5 Facts About Lupin Allergy

Vicky Pemberton © Allergy Magazine March 2006

Lupin allergy is on the rise, but it's still not listed as an allergen on food labels.

Fact 1

Lupins are colourful garden plants related to legumes such as peas, beans and lentils.

Their protein-rich seeds are the source of lupin flour, which is contained in flour-based products such as pasta and pastry. Before the seeds can be used, they need to be soaked to rid them of their toxic alkaloids. Although little known by the general public, lupin flour is a common ingredient across Europe.

Fact 2

Lupin was the fourth most frequent cause of food-related anaphylazis reported to the French Allergy Vigilance Network, according to The Lancet. 'The first report of lupin allergy in France was in 1994 and involved a five-year-old girl with a known peanut allergy who developed urticaria and angioedema after eating spaghetti fortified with lupin flour. Lupin flour allergy has been mainly reported in European patients known to be allergic to other legumes, particularly peanut, soya or pea.' (Radcliffe et al. 2005, The Lancet).

Fact 3

As well as an allergic reaction, lupin flour can cause severe anaphylaxis - which can be fatal

Anaphylaxis occurs when the body encounters an unknown allergen. The throat and mouth become itchy and swell up - making it hard to breathe, blood pressure drops and the body goes into anphylactic shock. If you're allergic, carry an EpiPen with you at all times and tell workmates, family and friends how to use it. It will help stop an allergic reaction, giving you enough time to seek medical attention.

Other items of interest

Find out more about EpiPens

Fact 4

People who have a peanut allergy are highly likely to be allergic to lupin flour too.

A study by The Lancet published in April 2005 found that cases of lupin allergy were increasing as more products ocntaining lupin flour were coming into the UK from Europe. If you know you have an allergy to peanuts, make sure you avoid lupin products until you've carried out a reliable IgE or skin prick test.

Fact 5

The use of lupin flour in bakery products was authorised by the EU, and given clearance for use in the UK in 1996 by the Advi9sory Committee on Novel Foods and Processes (ACNFP). Worryingly, food manufacturers aren't yet required to list lupin flour as a potential allergen on their labels, so read ingredients lists carefully before you buy pre-packaged foods to avoid any nasty surprises.