Lupin allergy: Is it really a cause for concern?

Ranjani Ramanujam, Alessandro Fiocchi, William Smith

Research output: Contribution to journalArticle

4 Citations (Scopus)

Abstract

Lupin is a legume plant commonly used in the bakery industry in several regions of the world since the last few years. Allergic reaction with lupin in the general population is not clearly known. It appears to be low and probably depends on dietary habits and geographical differences, likely as a result of exposure. Most cases have been reported from Europe. Additionally, sensitisation to lupin flour is significantly more frequent compared to clinical manifestations. Lupin allergy has been observed usually in individuals with known peanut allergy because of the similarity of its key allergen, β-conglutin to that of the latter, Ara h 1. Cases of primary lupin allergy have also been reported occasionally. Appropriate product labelling by manufacturers and awareness among physicians and general public are required for overcoming the challenges associated with Lupin allergy.

Original languageEnglish
Pages (from-to)10-14
Number of pages5
JournalAgro Food Industry Hi-Tech
Volume27
Issue number1
Publication statusPublished - Jan 1 2016

Fingerprint

Allergies
Lupinus
hypersensitivity
Hypersensitivity
Peanut Hypersensitivity
Bakeries
Allergens
Product Labeling
Flour
Feeding Behavior
Fabaceae
bakery industry
Labeling
product labeling
Industry
allergens
Physicians
physicians
peanuts
flour

Keywords

  • Allergy
  • Functional food
  • Lupin
  • β-conglutin

ASJC Scopus subject areas

  • Food Science
  • Industrial and Manufacturing Engineering

Cite this

Lupin allergy : Is it really a cause for concern? / Ramanujam, Ranjani; Fiocchi, Alessandro; Smith, William.

In: Agro Food Industry Hi-Tech, Vol. 27, No. 1, 01.01.2016, p. 10-14.

Research output: Contribution to journalArticle

Ramanujam, R, Fiocchi, A & Smith, W 2016, 'Lupin allergy: Is it really a cause for concern?', Agro Food Industry Hi-Tech, vol. 27, no. 1, pp. 10-14.
Ramanujam, Ranjani ; Fiocchi, Alessandro ; Smith, William. / Lupin allergy : Is it really a cause for concern?. In: Agro Food Industry Hi-Tech. 2016 ; Vol. 27, No. 1. pp. 10-14.
@article{01db3fb044e54da19a28daa198c2ebaa,
title = "Lupin allergy: Is it really a cause for concern?",
abstract = "Lupin is a legume plant commonly used in the bakery industry in several regions of the world since the last few years. Allergic reaction with lupin in the general population is not clearly known. It appears to be low and probably depends on dietary habits and geographical differences, likely as a result of exposure. Most cases have been reported from Europe. Additionally, sensitisation to lupin flour is significantly more frequent compared to clinical manifestations. Lupin allergy has been observed usually in individuals with known peanut allergy because of the similarity of its key allergen, β-conglutin to that of the latter, Ara h 1. Cases of primary lupin allergy have also been reported occasionally. Appropriate product labelling by manufacturers and awareness among physicians and general public are required for overcoming the challenges associated with Lupin allergy.",
keywords = "Allergy, Functional food, Lupin, β-conglutin",
author = "Ranjani Ramanujam and Alessandro Fiocchi and William Smith",
year = "2016",
month = "1",
day = "1",
language = "English",
volume = "27",
pages = "10--14",
journal = "Agro Food Industry Hi-Tech",
issn = "1722-6996",
publisher = "TeknoScienze",
number = "1",

}

TY - JOUR

T1 - Lupin allergy

T2 - Is it really a cause for concern?

AU - Ramanujam, Ranjani

AU - Fiocchi, Alessandro

AU - Smith, William

PY - 2016/1/1

Y1 - 2016/1/1

N2 - Lupin is a legume plant commonly used in the bakery industry in several regions of the world since the last few years. Allergic reaction with lupin in the general population is not clearly known. It appears to be low and probably depends on dietary habits and geographical differences, likely as a result of exposure. Most cases have been reported from Europe. Additionally, sensitisation to lupin flour is significantly more frequent compared to clinical manifestations. Lupin allergy has been observed usually in individuals with known peanut allergy because of the similarity of its key allergen, β-conglutin to that of the latter, Ara h 1. Cases of primary lupin allergy have also been reported occasionally. Appropriate product labelling by manufacturers and awareness among physicians and general public are required for overcoming the challenges associated with Lupin allergy.

AB - Lupin is a legume plant commonly used in the bakery industry in several regions of the world since the last few years. Allergic reaction with lupin in the general population is not clearly known. It appears to be low and probably depends on dietary habits and geographical differences, likely as a result of exposure. Most cases have been reported from Europe. Additionally, sensitisation to lupin flour is significantly more frequent compared to clinical manifestations. Lupin allergy has been observed usually in individuals with known peanut allergy because of the similarity of its key allergen, β-conglutin to that of the latter, Ara h 1. Cases of primary lupin allergy have also been reported occasionally. Appropriate product labelling by manufacturers and awareness among physicians and general public are required for overcoming the challenges associated with Lupin allergy.

KW - Allergy

KW - Functional food

KW - Lupin

KW - β-conglutin

UR - http://www.scopus.com/inward/record.url?scp=84971222615&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84971222615&partnerID=8YFLogxK

M3 - Article

AN - SCOPUS:84971222615

VL - 27

SP - 10

EP - 14

JO - Agro Food Industry Hi-Tech

JF - Agro Food Industry Hi-Tech

SN - 1722-6996

IS - 1

ER -