Lupin allergy: Is it really a cause for concern?

Ranjani Ramanujam, Alessandro Fiocchi, William Smith

Research output: Contribution to journalArticlepeer-review


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
Issue number1
Publication statusPublished - Jan 1 2016


  • Allergy
  • Functional food
  • Lupin
  • β-conglutin

ASJC Scopus subject areas

  • Food Science
  • Industrial and Manufacturing Engineering


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