what is lupin allergy

A lupin allergy is an allergic reaction to a bean called lupin, which is a legume belonging to the same plant family as peanuts. Lupin is used in foods such as pasta, pancakes, and baked goods such as pastries and pies, and is also used to make ingredients such as lupin flour and lupin protein, which are often used in baked goods and pasta, including gluten-free products. Lupin allergy is an emerging food allergy, with variable prevalence rates in different geographical regions. It is more prevalent in Mediterranean countries and Australia and less so in North America and Northern Europe. Allergic reactions to lupin cause similar symptoms seen with other food allergens and may include hives, oral itching, swelling of the face, tongue or throat, abdominal pain, nausea, vomiting, runny nose or watery eyes, difficulty breathing, cough, wheeze, and cardiovascular symptoms, such as low blood pressure. Anaphylaxis has been reported in the literature as a result of ingestion of commercial products containing ‘hidden’ lupin, and ingestion or inhalation of lupin has also been found to trigger asthma symptoms. People who are allergic to peanuts may also react to lupin, and those with peanut allergies are most at risk of a lupin allergy due to cross-reactivity between lupin and peanut. However, only a small number of people with peanut allergy will also be allergic to lupin. If you know or think you are allergic to lupin, it is important that you visit your doctor and ask for a referral to a clinical immunology/allergy specialist. A lupin allergy is best managed by checking all ingredients in food products and avoiding those that contain lupin or lupin-derived ingredients.