ALLERGIES to lesser known, “non-priority” legumes, including beans, chickpeas, lentils, and lupines are on the rise according to a literature review from the Research Center Borstel, Germany. In the past decade, the demand for plant-based dietary products, including legumes, has surged, driven by the rising popularity of the vegan diet.
This shift has inadvertently highlighted the rise in occasionally severe allergic reactions to legumes beyond the most commonly recognised peanut and soybean allergies. The reactions have been noted, particularly as the popularity of meat substitutions and other plant-based alternatives rises.
The authors aimed to evaluate which legumes, aside from the well-known allergens, should be considered as rising allergens. These allergens include lipid transfer proteins, storage proteins, pathogenesis-related proteins, and structural proteins, all resistant to heat and digestive proteases. With the increasing consumption of plant-based protein products like tofu, soy milk, and meat substitutes, there is a heightened risk of allergic reactions, ranging from mild oral allergy syndrome to severe anaphylactic reactions.
Priority legumes are the most well-known allergens of this category, peanuts and soybeans, whereas legumes in the “non-priority” class include beans, peas, lentils, chickpeas, lupine, cowpea, pigeon pea, and fenugreek. Of the non-priority legumes, the most severe reactions have been observed with peas and lupines.
Allergic reactions most commonly originate from IgE cross-reactions with homologous proteins, such as peanut and lupine. This is an important, and often overlooked, concept affecting those with known allergies who aren’t educated on the concept. Additionally, the topic of food-dependent, exercise-induced anaphylaxis, which has recently been increasingly observed in reaction to some legumes, including chickpeas, soybeans, and lentils, is underexplored.
It is crucial to recognise that individuals may react differently to allergens depending on the source, form (fresh, cooked, or dried), and dietary practices across different regions. The review calls for new large-scale studies in distinct geographical regions to understand the allergens in these legumes to ensure safer dietary choices in the context of an increasingly plant-based diet.
Katie Wright, EMJ
Reference
Abu Risha M et al. Legume allergens pea, chickpea, lentil, lupine and beyond. Curr Allergy Asthma Rep. 2024;DOI:10.1007/s11882-024-01165-7.
