Abstract
The increasing use of lupin in food processing poses a problem of potential (cross-)allergic reactions. To evaluate the prevalence of sensitization to lupin in comparison to that of other legumes skin prick tests were performed with lupin, pea, peanut, and soybean in atopic (n = 81) and non-atopic (n = 102) German adults. Of these 183 subjects, 20 subjects had to be excluded due to invalid skin prick tests (reaction to histamine <3 mm or to sodium chloride >2 mm). Thus, skin prick tests of 163 subjects were included in final analyses. Of 163 subjects, 18 had a positive reaction to at least one legume tested. Overall skin prick test reactivity was different among non-atopic and atopic subjects (P = 0.005). Altogether, six subjects (4%) were sensitized to lupin, 12 (7%) to pea, 5 (3%) to peanut, and 8 (5%) to soybean. Two (2%) of the 92 non-atopic subjects and 4 (6%) of the 71 atopic subjects had a positive skin prick test to lupin. Of the 6 subjects sensitized to lupin, 3 (50%) were also sensitized to pea, 3 (50%) to peanut, and 5 (83%) to soybean. In conclusion, the prevalence rates of lupin sensitization were comparable to or even lower than those of pea, peanut, and soybean. To date, lupin allergy is suspected to be relatively uncommon in the overall German population since lupin sensitization occurred in only 2% of non-atopic subjects. However, there is a clear risk of a lupin allergy in predisposed subjects, since the frequency of lupin sensitization was 6% in atopic subjects. In particular, subjects with existing sensitization or allergy to other legumes are at higher risk for a sensitization or allergy to lupin due to cross-reactivity.
Highlights
The use of plant proteins, such as lupin protein in human nutrition is associated with various physiological, ecological, and technological benefits
To evaluate the prevalence of sensitization to lupin in comparison to that of other legumes skin prick tests were performed with lupin, pea, peanut, and soybean in atopic (n 1⁄4 81) and non-atopic (n 1⁄4 102) German adults
Lupin allergy is suspected to be relatively uncommon in the overall German population since lupin sensitization occurred in only 2% of non-atopic subjects
Summary
The use of plant proteins, such as lupin protein in human nutrition is associated with various physiological, ecological, and technological benefits. The increasing use of lupin in food processing presents a problem of potential unspecific allergic reactions since lupin is present as a hidden food allergen. Since lupin belongs to the Fabaceae family, the frequency of cross-allergies between lupin and other legumes might be high. Hefle et al [3] first observed a high rate of cross-allergy with 5 (71%) positive skin prick tests (SPTs) to lupin in 7 adult patients allergic to peanut. Moneret-Vautrin et al [4] detected 44% (11 of 24) positive SPTs to lupin in peanutallergic children. In an oral challenge study, the cross-allergic reaction to lupin concerned 68% of the 23 peanut-allergic patients [5]. In a study from Shaw et al [6], 16 out of 47 (34%) peanut-allergic children were sensitized to lupin.
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
