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Lupin and Other Potentially Cross-Reactive Allergens in Peanut Allergy

  • Food Allergy (T Green, Section Editor)
  • Published:
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Abstract

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).

Summary

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.

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Authors and Affiliations

  1. Division of Allergy, University Department of Pediatrics, Pediatric Hospital Bambino Gesù, Vatican City, Italy

    Maurizio Mennini, Lamia Dahdah, Oscar Mazzina & Alessandro Fiocchi

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  1. Maurizio Mennini
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  2. Lamia Dahdah
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  4. Alessandro Fiocchi
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Correspondence to Maurizio Mennini.

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Drs. Mennini, Dahdah, Mazzina, and Fiocchi declare no conflicts of interest relevant to this manuscript.

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This article does not contain any studies with human or animal subjects performed by any of the authors.

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This article is part of the Topical Collection on Food Allergy

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Mennini, M., Dahdah, L., Mazzina, O. et al. Lupin and Other Potentially Cross-Reactive Allergens in Peanut Allergy. Curr Allergy Asthma Rep 16, 84 (2016). https://doi.org/10.1007/s11882-016-0668-8

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  • DOI: https://doi.org/10.1007/s11882-016-0668-8

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