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
