Lupin Food Allergen

Lupin is a garden plant, closely related to legumes such as peas, beans and lentils. The most widely used species for food is the Lupinus albus.

The yellow legume seeds of lupins, commonly called lupin beans, were popular with the Romans, who spread the plant’s cultivation throughout the Roman Empire; hence common names like lupini in Romance languages. The name ‘Lupin’ derives from the Latin word lupinus (meaning wolf), and was given with regard to the fact that many found that the plant has a tendency to ravage the land on which it grows. The peas, which appear after the flowering period were also said to be fit only for the consumption of wolves. Beans are commonly sold in a salty solution in jars (like olives and pickles) and can be eaten with or without the skin.

Lupini dishes are most commonly found in Mediterranean countries, especially in Portugal, Egypt, and Italy, and also in Brazil. In Spain and the Spanish Harlem they are popularly consumed with beer. In Lebanon, salty and chilled Lupini Beans are called “Termos” and are served pre-meal as part of an aperitif. The Andean variety of this bean is from the Andean Lupin and was a widespread food in the Incan Empire. The Andean Lupin and the Mediterranean White Lupin, Blue Lupin, and Lupinus hirsutus are also edible after soaking the seeds for some days in salted water. They were also used by Native Americans in North America, e.g., the Yavapai people. They are known as altramuz in Spain and Argentina. In Portuguese the lupin beans are known as tremoços, and in Antalya (Turkey) as tirmis. Edible plants are referred to as sweet lupins because they contain smaller amounts of toxic alkaloids than the bitter varieties. Newly bred variants of sweet lupins are grown extensively in Germany; they lack any bitter taste and require no soaking in salt solution. The seeds are used for different foods from vegan sausages to lupin-tofu or baking-enhancing flour.

It is widely used across Europe but was only legalised in the UK in 1996 and as such there have been few confirmed reports of lupin allergy.

Growth

Lupinus can be hardy annuals, half hardy annuals or hardy perennials. They reach from 30cm to 1.5 m in height depending upon species and variety. They have stiff erect spikes that carry pea like flowers that grow in racemes. Flowers are a variety of colours including purple, blue, pink, white and yellow. The perennial varieties of lupinus come into bloom in the summer, whilst annual varieties will flower about two months after being sown.

Lupin Allergy

Similar proteins found in lupin are present in peanut and soya therefore cross allergic reactions can occur. One in nine peanut sufferers is suspected to cross react with lupin. The seeds are soaked to reduce the levels of toxic alkaloids, dried and ground to produce lupin flour.

There is no evidence that the allergen is affected by heat.

Due to the lack of research in this area currently, it is unknown if there are any particular thresholds of concern.

Allergy Symptoms

Lupin gives rise to allergic reactions when ingested, however inhalation can also cause a reaction. In some cases anaphylactic shock may occur. Below are some more examples:

Anaphylactic shock

Rhinitis

Acute asthma and swelling of throat causing breathing difficulties

Oral itching

Skin rash

Angioedema (wheals / swelling of the skin)

Where lupin could be found?

Lupin takes the form of:

Toasted and un-toasted lupin flour

Lupin grits, granulates, fibre and protein concentrates from non de-fatted seeds

It can be found in:

Baked goods such as pasta, pastry, bread, cookies etc.

Lupin coffee

Some vegetarian ready meals

Food Allergy - Sesame

Sesame seed is a versatile seed that can be used in many of the same ways as nuts.  The seed has a nutty, sweet aroma with a milk-like, buttery taste.  When toasted, its flavor intensifies, yielding an almost almond- or peanut butter-like flavor.  Sesame is grown primarily for its oil-rich seeds, which come in a variety of colors, from cream-white to charcoal-black. In general, the paler varieties of sesame seem to be valued in the West and Middle East, while both the pale and black varieties are prized in the Far East. It is rich in calcium, vitamins B and E, iron, and zinc, sesame is high in protein and contains no cholesterol.

Sesame is thought to be one of the oldest spices known to man and is likely the first crop grown for its edible oil.  Babylonians used the oil to make sesame cakes, wine, brandy, and toiletries.  From as early as 1500 B.C, Egyptians believed sesame to have medicinal powers.

Sesame seeds are sometimes added to breads, including bagels and the tops of hamburger buns. Sesame seeds may be baked into crackers, often in the form of sticks. Sesame seeds are also sprinkled onto some sushi style foods. Whole seeds are found in many salads and baked snacks as well in Japan. Tan and black sesame seed varieties are roasted and used for making the flavoring gomashio. In Greece the seeds are used in cakes, and in Togo they are a main soup ingredient. The seeds are also eaten on bread in Sicily and France (called “ficelle sésame”, sesame thread). In DR Congo and North of Angola, ground sesame or wangila is a delicious dish, especially when cooked with smoked fish or lobsters. About one-third of Mexico’s sesame crop is exported to the United States.

Growth
Sesamum indicum, sesame’s Latin name, indicum meaning that it comes from India, likes hot climates and is native to Africa, Indonesia, India, and Afghanistan. The sesame plant is an annual herb of the Pedaliacae family. This annual herb grows to be about 1 to 1.5 meters high. The white to lavender-pink flowers mature into pods that contain the edible sesame seeds which burst with a pop when the small seeds are mature.

The sesame plant, Sesamum indicum, is cultivated in Central America, India, Sudan, China, and the United States.  It is an annual that grows three to 2 meters high.  The fruit is harvested by hand, and the capsules shatter when fully ripe, releasing the seeds.  Hulled seeds are pearly white, tear-shaped and flat.  Because of their oil content, sesame seeds have a shelf life of about two years if stored tightly capped in a cool, dry place or in the refrigerator.

Sesame Seeds Allergy

Sesame allergy is ten times less common than peanut allergy although the resulting reaction is as severe.

It is estimated that sesame allergy affects 1 in 2,000 people in the UK. Severe allergic reactions to sesame are becoming increasingly frequent, particularly among children under two years of age.

Sesame allergy is common in some countries with a high consumption rate in particular Israel where it is the third most common allergen and the second most common cause of anaphylaxis. This is though to be due to the early sensitisation of children. The prevalence is increasing in Australia and Asia and consumption is increasing in Europe.

Some sesame allergy sufferers have associated food allergies with tree nuts, peanuts and soybean. It has also been noted that the structures of hazelnut and rye grain are similar to that of sesame.

Sesame seeds contain 50% oil and 20% proteins. The major protein in sesame is alphaglobulin. There have been 5 sesame allergens recently identified. Sesame protein is not denatured by heat.

Allergy Symptoms

Symptoms are particularly severe with a high risk of anaphylaxis:

Anaphylaxis

Dermatitis

Bronchial asthma

Rhinitis

Flushing/redness of the skin

Swelling of tongue, face and larynx

Gastrointestinal symptoms

Itchy mouth and throat

Hypertension

Where sesame seeds could be found?

Sesame seed oil

Sesame seeds (black, white and brown)

Asian spice pastes; such as tahini

Bakery products, e.g. sesame oil used to shorten biscuits, in some breads

Fast foods

‘Health foods’

Vegetarian and ethnic cuisine

Salad dressings

Pharmaceutical industry

Food Allergy - Celery

Celery is native to the Mediterranean and the Middle East, and was used by the ancient Greeks and Romans as a flavoring. The Ancient Chinese used it as a medicinal.

The oldest record of the word celeri is in a 9th-century poem written in France or Italy, giving the medicinal uses and merits of the plant. It was gardened in the 16th century in Italy and northern Europe as a primitive plant and was used for medicinal purposes only. The celery was used as a food in France in 1623. For about a hundred years thereafter its food use was confined to flavorings. In France and Italy, by the middle of the 17th century, the little stalks and leaves were sometimes eaten with an oil dressing.

In the late 17th and early 18th centuries growers found that much of the too-strong flavor could be eliminated, making the stalks better for salad use, by growing the plants in late summer and fall, then keeping them into the winter.
Celery stalks, celery seed and celeriac (celery root) are each grown commercially from different varieties of the plant.

The allergen contains a root and a stick but usually the frequency of sensitisation is higher in celery root than celery stick.

Celery has many health benefits.  It is high in Vitamin C which is a natural immune booster and when celery juice is combined with a little lemon juice it can be used as a remedy for the common cold when fever is more prominent than chills.  It benefits arteries and all connective tissues and helps to renew joints due to its high content of silicon (which is important for bone healthy).

Growth

Celery seeds are planted in green houses and are allowed to grow for 2 months.  After the 2 month period, the seedlings are transplanted to the field where they grow for another 4-5 months.  During this time, the plants are watered regularly to provide the necessary water and nutrients to allow the plant to grow.

Celery Allergy

Celery is the most frequent pollen-related allergen in Europe, particularly in countries such as Switzerland, France and Germany.
Celery and celeriac are a frequent cause of food allergy, in some European countries. In Switzerland and France about 30–40% of patients with food allergy have been reported to be sensitised to celeriac (celery root).

Allergy to celeriac (the celery root) is more common than to celery stick, although both can cause severe reactions.
Cross reactions can occur with other allergens and celery, such as:

Between those with birch pollen allergies and celery, most prominent in Central Europe.

Between those with mugwort pollen allergies and celery, most prominent in Southern Europe.

Some German literature suggests those with allergies to carrots and spices can also react with celery.

Similarities between plant proteins and some celery structures have been shown to cause the cross reaction between pollen and celery.

Some allergenic proteins are denatured by cooking, however not all as some are thermostable. The celery carbohydrate structures are also not removed by the cooking process. As such heating does not reduce the allergenicity.

There have been minimal studies carried out in this area and therefore no suggested threshold, however generally it is thought that:

The allergenicity of processed celery is comparable to raw celery as cooking has not been shown to reduce the reaction.

Oral symptoms are caused by consuming low doses (for example patients reacted to 0.7-2.7g celery.)

More severe and anaphlyactic reactions are caused by consuming much larger amounts (for example an anaphylactic reaction ranged from 7.5-31g celery ingested.)

Allergy Symptoms

Allergic reactions to celery are frequently severe these include:

• Anaphylactic shock
• Oral allergy associated syndromes
• Respiratory symptoms
• Urticaria (skin rash)
• Gastrointestinal symptoms

Where celery could be found?

• Raw or as seeds in salads
• In its processed form such as cooked or as a spice.
• These can be found in dished such as soups, sauces, and bouillons.
• Celery is widely used in prepared foods due to its aromatic aroma.