Lupin and Other Potentially Cross-Reactive Allergens in Peanut Allergy

  • Maurizio Mennini
  • Lamia Dahdah
  • Oscar Mazzina
  • Alessandro Fiocchi
Food Allergy (T Green, Section Editor)
Part of the following topical collections:
  1. Topical Collection on Food Allergy


Purpose of Review

The presence of IgE cross-reactivity between peanut allergens and allergens from other legumes and tree nuts has been demonstrated, but the identification of the involved individual allergens is still limited. The aim of this review is to describe new allergenic findings, of potential relevance for cross-reactivity among peanut and lupin.

Recent Findings

Seventeen allergens of peanut have been included in the official allergen nomenclature database to date. Lupin sensitization has been observed in 15–20% of individuals with known peanut allergy, The majority of lupin seed proteins are comprised of α-conglutins (legumin-like) and β-conglutins (vicilin-like), and to a lesser extent γ-conglutins (vicilin-like) and δ-conglutins (2S albumins).


Several molecules may fuel peanut-lupin cross-reactivity. Awareness among physicians and general public could avoid unexpected allergic reactions. However, these do not appear frequent and no data suggest a precautionary labelling of lupin in foods.


Peanut allergy Lupin Cross-reactivity Allergy Food labelling IgE 


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Copyright information

© Springer Science+Business Media New York 2016

Authors and Affiliations

  • Maurizio Mennini
    • 1
  • Lamia Dahdah
    • 1
  • Oscar Mazzina
    • 1
  • Alessandro Fiocchi
    • 1
  1. 1.Division of Allergy, University Department of PediatricsPediatric Hospital Bambino GesùVatican CityItaly

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