OSLO, Norway—Increased use of lupin in food has led to several reported cases of allergic reactions against lupin. Lupin may produce allergy either by primary sensitization or through cross-reaction with other legumes, especially peanut. People with peanut allergy should therefore be aware that they can react to food labeled as containing lupin.
During her doctoral work at the Norwegian School of Veterinary Science, Lise Holden developed a quantitative and sensitive immunological method of identifying lupin protein in food products. She also investigated the incidence of lupin allergy among children with food allergy and studied the proteins in lupin responsible for allergy production.
The use of sweet lupin has become more widespread throughout Europe. Lupin-based ingredients improve both the nutritional value and baking qualities of food, and they are commonly added to wheat flour. Another use is as a replacement for soy, since many consumers associate soy with gene manipulation. In addition, lupin seed is gluten-free and can be safely eaten by people afflicted with celiac disease. New studies indicate that lupin protein can have cholesterol-reducing properties.