L’allergie au pois

Abstract

In recent decades, the prevalence of allergic diseases has increased dramatically, and food allergy plays a key part in this increase. The prevalence of food allergy is about 4% in adults and 6–8% in children. Legumes are among the key classes of food responsible for IgE-mediated allergic reactions, especially severe food anaphylaxis. The Labeling Directive (UE 1169/2011) requires manufacturers to declare three legumes: peanut, soy and lupin. Allergic reactions provoked by peas are common in early childhood in legume allergy, especially with green peas and split peas in our countries. The binomial denomination of pea is Pisum sativum. Two major allergens from the 7S-gobulin family have been identified in pea: a vicilin-like protein, Pis s 1, and a convicilin, Pis s 2. Recently, pea has been used as an ingredient in various processed foods. Commercial pea proteins, extracted from yellow dry dehulled pea and containing more than 80% of proteins, are used by manufacturers for their emulsifying and gelling properties in minced meat products, drinks, baked goods and other applications as substitutes for gluten and for animal protein. The allergenic risk of these pea derivatives is poorly known and should be evaluated.