Lupine, a source of new as well as hidden food allergens
The present review summarizes current knowledge about lupine allergy, potential sensitization routes, cross-reactions between lupine and other legumes, and the respective IgE-binding proteins. Since the 1990s, lupine flour is used as a substitute for or additive to other flours, mostly wheat flour,...
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| Main Authors: | , |
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| Format: | Article (Journal) |
| Language: | English |
| Published: |
07 January 2010
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| In: |
Molecular nutrition & food research
Year: 2010, Volume: 54, Issue: 1, Pages: 113-126 |
| ISSN: | 1613-4133 |
| DOI: | 10.1002/mnfr.200900365 |
| Online Access: | Verlag, lizenzpflichtig, Volltext: https://doi.org/10.1002/mnfr.200900365 Verlag, lizenzpflichtig, Volltext: https://onlinelibrary.wiley.com/doi/abs/10.1002/mnfr.200900365 
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| Author Notes: | Uta Jappe and Stefan Vieths |
MARC
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| 520 | |a The present review summarizes current knowledge about lupine allergy, potential sensitization routes, cross-reactions between lupine and other legumes, and the respective IgE-binding proteins. Since the 1990s, lupine flour is used as a substitute for or additive to other flours, mostly wheat flour, in several countries of the EU. In 1994, the first case of an immediate-type allergy after ingestion of lupine flour-containing pasta was reported. Since then, the number of published incidents following ingestion or inhalation of lupine flour is rising. So far, the Lupinus angustifolius β-conglutin has been designated as the allergen Lup an 1 by the International Union of Immunological Societies Allergen Nomenclature Subcommittee. Initially, publications focussed on the fact that peanut-allergic patients were at risk to develop anaphylaxis to lupine due to cross-reactivity between peanut and lupine. At present, however, the ratio between cases of pre-existing legume allergy (mostly peanut allergy) to de novo sensitization to lupine seed is nearly 1:1. Although in December 2006, lupine and products thereof were included in the EU foodstuff allergen list according to the Commission Directive 2006/142/EC amending Annex IIIA of Directive 2000/13/EC in order to prevent severe reactions caused by “hidden food allergens”, the majority of patients and medical personnel are still not aware of raw lupine seed as potentially dangerous food allergen. | ||
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