29 May 2015 SA allergen experts advise caution on lupin
News from FACTS (Food & Allergy Consulting & Testing Services), SA’s leading allergen consultancy, is that a Cape Town allergy clinic has reported five recent anaphylactic (life-threatening allergic) reactions to lupin. These individuals did not know that they had an allergy to this legume; they did however all have a peanut allergy.
Says FACTS:
“As with most food allergens, people can develop an allergy to lupin over time. However, for people who have an existing legume allergy, eating lupin could cause an allergic reaction on first exposure.
“Studies show that people who are allergic to peanuts, in particular, appear to have a greater chance of being allergic to lupin. While many parents know to look for and avoid peanut ingredients in the diet of their peanut-allergic child, they may have no idea what lupin is or whether it is an ingredient that could cause their child harm.
“Lupin seeds can either be eaten whole or else crushed to make lupin flour, which can be used in baked goods and pasta. Lupin-derived ingredients are good substitutes for gluten-containing flours and are more frequently being used in gluten-free products.
“Allergy to lupin has been recognised for some time in Europe, where lupin flour is used fairly commonly in food products, but we rarely see it in South African food products.
“Lupin being present in imported ice cream cones was the cause of some of the Cape Town reactions. Manufacturers or importers, please be aware of importing or using lupin in food products.
“There is a real concern from the medical fraternity that peanut allergy sufferers may not be aware of the cross reactivity to this allergen. The challenge is how the food industry should inform peanut allergic individuals of the potential risk.”
Related reading: FDA’s FAQ on lupin and allergenicity
What is lupin? Lupin (also spelled lupine) is a legume belonging to the same plant family as peanuts. Lupin beans are a traditional food in Mediterranean cuisine. Lupin beans are eaten whole and also used to make ingredients such as lupin flour and lupin protein. These ingredients are often used in baked goods and pasta, including gluten-free products.
What should consumers know about lupin? People who are allergic to peanuts may also react to lupin, a legume belonging to the same plant family as peanuts (also spelled lupine or lupini). These reactions can be severe and life-threatening…..
FACTS on cumin contamination
Recently international media has reported a spate of cumin, and to a lesser degree paprika, and products containing these spices containing undeclared peanuts or almonds. The FACTS laboratory ca confirm the presence of peanut and almond/mahaleb in locally obtained samples of cumin and paprika.
The FDA reported multiple product recalls due to allergic reactions. Although some experts believe that this is purposeful and economically motivated, others argue that as cumin is grown, in some cases, by many small farmers, that aggregation of the product by collectives and movement along the supply chain, allowed the inadvertent contamination to occur.
Health Canada has found that almond may in fact be mahaleb, derived from cherry seeds, which in laboratory testing is highly cross-reactive with almond. Whether mahaleb is therefore also highly cross-reactive with almond in a clinical setting is unknown but theoretically possible, which may suggest that cumin contaminated by mahaleb may still pose a risk to consumers.
Health Canada claims there is no risk but there is no clinical evidence to confirm this. Regardless, cumin is expected to be pure.
Source: FACTS, www.factssa.com