August 27, 2014

Lupin is a yellow-colored bean that is very popular in Europe, Mediterranean countries, Australia and New Zealand. It is now showing up in more U.S. gluten-free products. People with peanut and soybean allergies need to be prudent, according to Karen Blakeslee, Kansas State University extension specialist in food science and coordinator of the Rapid Response Center. Lupin is new to the United States. Many consumers have never heard of it and may not realize that lupin has the same protein that causes allergic reactions to peanuts and soybeans.

Lupin belongs to the same plant family as peanuts; it is used to replace wheat in an increasing number of gluten-free products. The U.S. FDA is alerting consumers to carefully read labels before buying these gluten free products. Allergic reactions can have various symptoms, including hives, swelling of the lips, vomiting, breathing difficulties and anaphylactic shock. Even if you do not currently have allergies, you still need to need to be aware of the ingredient. "You can become allergic to something at any point in your life," Blakeslee said. "If you do start seeing any symptoms of an allergic reaction, stop eating the food immediately and contact your doctor." Lupin is expected to be a popular ingredient in gluten-free products according to FDA experts. That is because lupin has many health qualities. It is high in dietary fiber and in protein. It does help lower cholesterol; it is low in fat.

The FDA is actively monitoring complaints of lupin allergies by U.S. consumers. Manufacturers are required to list lupin as an ingredient on the food label.