FDA Issues Warning About Lupin in Gluten-free Foods for those with Legume Allergies

Lupin isn't just a professor in a J.K. Rolling novel, or an absolutely beautiful flower. It is a generally harmless food that can trigger allergies in some people. It is now being used more in the United States as an ingredient in gluten-free foods.

We've discussed lupin (a legume) here in 2012 and a Norwegian study conducted earlier that year (read more). While the FDA has its list of top 8 allerges, European countries have their list of top allergens as well, and Lupin is one of the them. But now, it is showing up in gluten-free foods in the United States. The FDA has issued a warning for those with legume and peanut allergies to include lupin in your label reading. It might be wise to discuss with your doctor/allergist and include it also in your allergen testing.

Here is one of the articles from Prevention Magazine: http://www.prevention.com/food/healthy-eating-tips/fda-warns-about-lupin-allergy-gluten-free-foods

Read more about Lupin:  Those with PEANUT ALLERGIES CAN CROSS REACT to FENUGREEK & LUPIN

Those with PEANUT ALLERGIES CAN CROSS REACT to FENUGREEK & LUPIN

While called a “nut”, peanuts are actually legumes. They grow underground, as opposed to nuts like walnuts, almonds, etc. that grow on trees (and are sometimes referred to as "tree nuts").

Like beans and peas, peanuts, are edible seeds found in pods and belong to the single plant family, Leguminosae.  Some Tender Foodies who are allergic to peanuts experience a cross-reaction to other legumes, although this is not always the case. 

A recent study (May, 2012) conducted in Norway found a direct & serious cross-reaction in peanut allergic mice to the spices Fenugreek & Lupin, both members of the plant family Fabaceae – which is a legume family  Here’s the heart of the study:

Lupin and Fenugreek are examples of so-called “new” and “hidden” allergens which have been introduced to Norway, for instance in ready-made meals, over the last 10-15 years. Lupin was introduced as a supplement to wheat flour in various bakery products because of its ability to promote good baking. Fenugreek is used as an ingredient in foods such as curry, chutney and spiced tea and is well known in Asian dishes. Packaging often does not show whether Fenugreek is an ingredient, as the consumer information merely says “spices”. Both Lupin and Fenugreek can lead to serious cross-reactions in patients with peanut allergy, in contrast to other legumes such as soya and peas.

Source:

Norwegian School of Veterinary Science;  http://www.veths.no/en/Home/News/News-stories/Cross-reactivity-between-peanuts-and-other-legumes-can-lead-to-serious-allergic-reactions/

http://www.sciencedaily.com/releases/2012/05/120515052531.htm

UPDATE 8/27/2014: 

FDA has just issued a warning about lupin as a new ingredient in gluten-free foods.  Read more.