Always disclose your allergy and ask about allergen content when eating away from home.If you suspect you or someone you care for has a food allergy you should contact a doctor so you can be referred to a clinical immunology/allergy specialist.The only way to manage a food allergy is by avoiding the food allergen.Less than 1% of the population that have eaten lupin-based foods have been reported to have an immediate allergic reaction. Lupin is sometimes labelled as lupin flour, lupin flakes, lupinus, lupine, lupini or lupine beans. There is now a mandatory requirement of allergen labelling for lupin in Australia and New Zealand.
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Foods free of gluten, soy or genetically modified ingredients may contain lupin. Lupin can be found in a wide range of food products including baked goods (such as bread, pastries, pies), pasta or noodles, sauces, beverages and meat based products (such as burgers and sausages). People allergic to peanuts, should discuss this with their doctor or clinical immunology/allergy specialist. Studies have indicated a link between peanut and lupin allergy, that means people allergic to peanuts may also co-react to legumes, including lupin. Most food allergies are caused by peanuts, tree nuts, milk, eggs, fish and shellfish, sesame, soy and wheat. sulfites), or certain genetic deficiencies (e.g. Food allergies are not the same as food intolerances, which are generally caused by chemical agents (e.g. About 5% of children and 2% of adults are estimated to suffer from a food allergy. What is food allergy?įood allergy is an abnormal immune response to naturally occurring food proteins or derivatives. Cases of lupin allergy have been reported since 1994 but many people may still be unaware of lupin as an emerging food allergen. Nutrition scientists and medical scientists are researching the health benefits of lupin, which may play a role in combating obesity and the associated health problems of diabetes and heart disease.įor most people eating lupin is safe but for a small percentage of the population it may trigger an allergic reaction like other high protein foods (e.g. Lupin is uniquely high in protein (30-40%) and dietary fibre (30%), and low in fat (4-7%).
The new Australian sweet lupin ( Lupinus angustifolius) is increasingly being used worldwide as a versatile, nutritional ingredient in food manufacturing.
For thousands of years, pearl lupin ( Lupinus mutabilis) has been a South American staple and white lupin ( Lupinus albus), has been a popular snack food in the Mediterranean region. Lupin is a legume related to peanut and soybean. It is based on information developed by the Department of Agriculture and Food in Western Australia (DAFWA), and the Centre for Food and Genomic Medicine. This document provides information to raise awareness of lupin as a food allergen. Lupin is a protein containing foods, like peanut and soybean, that may trigger an allergic reaction in a small percentage of the population. Some people who are allergic to peanuts may also react 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. ASCIA PCC Lupin food allergy 2019 96.73 KB
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