Anaphylaxis- don't forget lupin!

Recurrent anaphylaxis due to lupin flour: primary sensitization through inhalation.

Allergic reactions to lupin have increased in parallel with the growing use of lupin flour by food manufacturers. We studied a patient with recurrent anaphylaxis to manufactured foods and a history of rhinitis-asthma related to lupin inhalation and legume tolerance. Skin prick tests with airborne and food allergens, specific immunoglobulin (Ig) E determinations, and an inhalation exposure test ...

Lupin: a new hidden food allergen.

wo of the three patients described here were atopic and thus had an increased propensity to develop food allergy, although one of them had no previous food allergies and the third had no previous allergies at all. None was allergic to peanut. None had exercised after eating the implicated foods, and none reacted to normal bread, other wheat sources, or pea. Discussion IgE-mediated food allergy ...

Lupin allergy and lupin sensitization among patients with suspected food allergy.

BACKGROUND Lupin, a legume with good nutritional value, is used in food production today, most often in bakery products. Lupin sensitization is often seen among patients with reactions to legumes, but the number of reports describing lupin anaphylaxis is also increasing. OBJECTIVE To investigate the occurrence of lupin sensitization, cross-reactivity, and lupin allergy among patients with sus...

Variably severe systemic allergic reactions after consuming foods with unlabelled lupin flour: a case series

INTRODUCTION Lupin allergy remains a significant cause of food-induced allergic reactivity and anaphylaxis. Previous work suggests a strong association with legume allergy and peanut allergy in particular. Both doctors and the public have little awareness of lupin as an allergen. CASE PRESENTATION Case 1 was a 41-year-old Caucasian woman without previous atopy who developed facial swelling, w...

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