Lupin - New Kid on the Allergy Block
Lupin, a legume related to pea, peanut and soy, can cause allergic reactions and anaphylaxis in some people, according to an article in the current issue of the Medical Journal of Australia. The authors, Drs William Smith, David Gillis and Frank Kette of the Clinical Immunology and Allergy Unit, Royal Adelaide Hospital, document three recent Australian cases of allergic reaction to lupin, and recommend that it be included on mandatory food allergy warning lists.
Lupin flour and bran are widely used in Europe in food products such as bread, pasta, biscuits, confectionery, and soya substitutes. They enhance protein and fibre content and improve texture. European authorities have identified lupin as a target for allergy surveillance.
Until recently, lupin was not common in Australian foods, and it is currently not covered by the mandatory labelling regulations that apply to well known allergens such as peanut, soy and egg.
Children with an allergy to peanuts may also have an allergy to lupin. In one study of 24 patients with peanut allergy, nearly half showed positive skinprick responses to lupin. Reactions to lupin flour in food include rashes, hives and other more serious allergic responses.
"We believe it is currently justified to consider lupin a potentially 'hidden' allergen, as bread rolls sold without packaging may contain lupin bran," say the authors. "We suggest that lupin should be considered in cases of unexplained food allergy and should be added to the list of ingredients requiring mandatory allergy warning labelling."
In an editorial in the same issue of he Journal, Ms Maria Said, of Anaphylaxis Australia Inc, and Dr John Weiner, of St Vincent's Hospital, Melbourne, question the usefulness of the phrase "may contain traces of ..." on food labels. They sayit has become a blanket disclaimer that absolves the manufacturer of responsibility for providing more accurate labelling. The result is that the diet of people with allergies has become unnecessarily restricted — many may be avoiding foods that may in actual fact be safe.
The "may contain traces of ..." warning indicates the allergen is processed or stored close to the labelled product, but not purposely included in the product. In many cases, the chances of contamination may be very low.
"Food manufacturers, food scientists, health professionals and consumer organisations must work towards reducing the number of precautionary statements," say the authors. More accurate labelling and more uniform regulations would benefit both consumers and manufacturers.
The authors recommend a few simple rules for people who have strong allergic reactions to certain foods: always carry an EpiPen (self-injectable adrenaline device), always read food labels and ask questions about food preparation (be aware of the risk of cross-contamination), tell your friends about any serious food allergies, and tell them if you are feeling unwell, especially after eating.
The Medical Journal of Australia is a publication of the Australian Medical Association.