A recent review article in Current Allergy and Asthma Reports sheds light on the increasing incidence of allergic reactions to various legumes, beyond the commonly recognized allergens like peanuts and soybeans.
The popularity of plant-based diets has surged in the past decade, driven by perceptions of health benefits and environmental sustainability. Legumes, prized for their protein content, essential nutrients, and gut health benefits, have become staples in these diets. However, alongside this trend comes a rise in reported allergies to lesser-known legumes such as peas, lentils, and lupines.
While peanuts and soybeans are well-documented allergens, regulated with clear labeling requirements, other legumes like beans, chickpeas, and lentils are emerging as significant allergen sources. These allergies can lead to severe reactions, underscoring the need for comprehensive studies and improved diagnostic tools to manage these risks effectively.
Peanut allergies, notorious for their severity and potential for anaphylaxis, often exhibit cross-reactivity with other legumes due to shared allergenic proteins. Soybean allergies, though less common, can also provoke severe responses, exacerbated by specific resistant proteins.
Lesser-known legumes pose unique challenges. Bean allergies, while rare, can cause oral mucosa and respiratory tract reactions, while pea proteins have induced severe allergic responses despite being touted as safe for lipid transfer protein (LTP) allergic patients. Lentils and chickpeas have also been implicated in severe allergic reactions, including anaphylaxis, and may trigger food-dependent exercise-induced anaphylaxis (FDEIA).
Lupine, increasingly used as a substitute for wheat and dairy, presents hidden allergen risks, potentially cross-reacting with peanuts and varying in allergenicity depending on species and protein content. Other legumes like cowpeas, pigeon peas, and fenugreek, while less studied, contain allergenic proteins that warrant caution, especially for individuals with existing legume allergies.
Diagnostic methods such as skin prick tests and specific IgE tests are crucial for identifying legume allergies, though challenges remain in standardizing tests for less common allergens. With the growing popularity of vegan diets, improving diagnostic accuracy and understanding cross-reactivities are imperative for preventing allergic reactions and ensuring food safety.
In conclusion, while plant-based diets offer numerous health benefits, the rise in allergic reactions to non-priority legumes underscores the need for enhanced research and diagnostic capabilities. Addressing these challenges is essential for supporting individuals who choose vegan and vegetarian lifestyles while safeguarding against potential allergenic risks.
