AAP General News (Australia)
08-15-2004
Fed: Lupin legume causes allergies: researchers
SYDNEY, Aug 15 AAP - A legume used in some breads and pasta can cause severe allergic
reactions and anaphylaxis in some people, Australian researchers said today.
People suffering common allergies to peanuts may also be allergic to lupin, a legume
used as flour in bread, pasta, biscuits and soya substitutes, say allergy specialists
at Royal Adelaide Hospital.
Dr William Smith, Dr David Gillis and Dr Frank Kette, from the hospital's Clinical
Immunology and Allergy Unit, have recommended including the "hidden allergen" on mandatory
food allergy warning lists.
"We believe it is currently justified to consider lupin a potentially hidden allergen,
as bread rolls sold without packaging may contain lupin bran," Dr Smith said.
Their research, published in the Medical Journal of Australia, shows lupin, related
to pea, peanut and soy, is widely used in Europe to add protein, fibre and texture to
foods.
It was not commonly found in Australian foods until recently, and Dr Smith suggests
it could explain untraceable allergic reactions.
Children with peanut allergies may also be allergic to lupin products.
One study of 24 allergic children showed almost half had skin-prick responses to the legume.
"We suggest that lupin should be considered in cases of unexplained food allergy and
should be added to the list of ingredients requiring mandatory allergy warning labelling,"
he said.
Dr John Weiner from St Vincent's Hospital in Melbourne said food labels containing
the phrase "may contain traces of" were unhelpful for people suffering allergies.
"It is a disclaimer that is confusing, unhelpful and imprecise and most allergic people
don't know what to do with that phrase," Mr Weiner said.
"A lot of allergic people are not eating the foods and are missing out when the foods
are actually quite safe."
AAP tam/cat/de
KEYWORD: LUPIN
2004 AAP Information Services Pty Limited (AAP) or its Licensors.
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