Lupin allergy affects about 1% of the population, so it’s not classed as a common allergen. While it doesn’t cause problems in most people, it can lead to anaphylactic shock in those susceptible, especially if ingested through contaminated food.
The Lupin plant is readily recognised as having vibrant spikes of flowers which tend to flower throughout June and July.
The seeds from these plants can also be ground into Lupin flour. This can then be used in various food products like pastries and pasta. Although lupin allergies are more common in mainland Europe, the prevalence in the UK could increase with its growing use in foods.
What is Lupin Allergy?
Lupin allergy occurs when the immune system reacts against proteins found in lupin. This is a member of the legume family, similar to peanuts. There is often cross reactivity between peanut and lupin allergies as well. This means that if you are allergic to peanuts, you are likely to also react to lupin and vice versa.
Lupin allergy can manifest from mild symptoms such as itching or hives to severe reactions including anaphylaxis. Anaphylaxis from lupin can be life-threatening and may involve symptoms like throat swelling, difficulty breathing, and a sudden drop in blood pressure.
Lupin allergy can sometimes be hard to diagnose, as it is not often thought of as a common allergen. If you see lupin on the food label, you may not even think it could be what’s caused your allergic reaction.
Diagnosis of Lupin Allergy
If you have had a bad reaction after ingesting any food, it’s good practice to keep a detailed food diary. This should contain a list of the foods, but also the individual ingredients in the case of already prepared meals or processed foods.
A food diary kept during the period of you suffering from an allergic reaction can be invaluable to an accurate diagnosis.
During your allergy testing, you can be tested for lupin as a separate skin prick test. Reaction to this could identify lupin as the culprit in as quickly as 10-15 minutes.
If a skin prick test is inconclusive and there is still a high clinical suspicion of lupin allergy, then an oral food challenge can be performed. This is the gold standard for the diagnosis of food allergies. It must be conducted under strict medical supervision.
At Holistic Allergy, I can conduct this in the clinic at Nuffield Hospital, between working hours. It can take between 2-3 hours to perform.
Treatment Options for Lupin Allergy
Effective management of lupin allergy revolves around avoidance and preparedness. Unfortunately, there isn’t yet any definitive treatment such as immunotherapy for lupin.
Avoid
Check food labels vigilantly. Lupin must now be declared and highlighted under EU and UK food labeling laws. If a label isn’t supplied, and you’re eating out in a restaurant for instance, then enquire about the allergens used.
Be Prepared
Individuals diagnosed with lupin allergy should carry an adrenaline auto-injector at all times. We can issue this for you on a private prescription, or you can ask your GP to prescribe this for you on a normal FP10.
Educate Others
Ensure you educate your families and loved ones about your allergy so they can be prepared. It’s a good idea to also teach them how to use an EpiPen so they can assist in emergencies.
Increasing Lupin Use
The main reason for an increase in the use of Lupin flour is that it can be used as a non-gluten alternative. Lupin flour doesn’t contain gluten so it can be used by those diagnosed with coeliac disease or with food intolerance to wheat or gluten.
Lupin flour is commonly used in baked goods such as bread, pastries, and especially in gluten-free and vegan alternatives. It can serve as a substitute not only to gluten but other allergic ingredients such as soy beans! Pasta and noodles also frequently incorporate lupin flour to enhance their nutritional profile. Additionally, processed foods such as sausages, burgers, and even some types of dairy-free milk alternatives may contain lupin as a thickening or binding agent.
The Nutritional Profile of Lupin
Another reason for its increasing popularity is its favorable nutritional profile.
It is celebrated primarily for its high protein content, often comprising up to 40% of its composition, making it a favorite among vegetarians and vegans looking for plant-based protein sources. Additionally, lupin is rich in dietary fiber, which promotes digestive health and helps maintain blood sugar levels. It is also low in fat and contains no cholesterol, aligning well with heart-healthy diets.
Lupin flour is also a healthy source of essential minerals such as potassium, magnesium, and calcium. These are all vital for maintaining bone health, muscle function, and an overall healthy cellular metabolism.
Low glycaemic index
Lupin is also great for those looking to lose weight or people with diabetes. It has a low glycaemic index, making it helpful in controlling blood glucose levels.
Here is a comparison of an approximation of the glycaemic index of different types of flour (source).
| Flour Type | Glycaemic Index (GI) | Notes |
|---|---|---|
| Lupin Flour | 15 | Very low GI; high in protein and dietary fibre |
| Wheat Flour | 69 | Higher GI; contains easily digestible starches |
| Whole Wheat Flour | 55-70 | Moderately high GI; more fibre than refined wheat |
| Coconut Flour | 45 | Moderate GI; rich in fibre and fats |
| Almond Flour | 25 | Low GI; low in carbohydrates, high in fat and protein |
| Soy Flour | 25 | Low GI; high in protein and fat |
Conclusion
As you can see, Lupin is a healthy choice to use in cooking and baking and this is the main reason for its increase in popularity.
Lupin allergy is not very common, only affecting <1% of the population, but it’s an important one to be aware of. The severity of allergic reactions can be very high so it’s important not to ignore a possible allergy. To find out more, discuss your symptoms, or book an allergy test, contact us today.
