Allergenic Content of New Alimentary Pasta Made of Lentils Compared with Lentil Seeds and Analysis of the Impact of Boiling Processing

Valdelvira, Rafael; Garcia-Medina, Guadalupe; Crespo, Jesús F.; Cabanillas, Beatriz

doi:10.1007/s11130-022-00997-w

Cited by 8 publications

(3 citation statements)

References 13 publications

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“…Both the pasta and the seeds displayed a substantial transfer of allergenic proteins to their respective boiling water during boiling processing. This similarity in allergenic profiles between the pasta and the seeds indicates that the novel pasta format contains an important allergenic potential [57]. These findings highlight the need for careful assessment of allergenic risks when introducing new plantbased food products into the market, especially those aimed at consumers with dietary restrictions related to food allergy.…”

mentioning

confidence: 81%

Special Issue “Molecular and Cellular Advances in Atopic Diseases”

Cabanillas

2024

IJMS

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confidence: 81%

Special Issue “Molecular and Cellular Advances in Atopic Diseases”

Cabanillas

2024

IJMS

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“…Lentils are known to induce severe allergic reactions; however, it is currently unknown whether new lentil-based pasta retains the same allergenic potential as lentil seeds. Valdelvira et al [ 30 ] studied the allergenic content of lentil food mass compared to lentil seeds by immunoassay. The effect of boiling processing was also analyzed.…”

Section: Nutritional Quality Of Legumesmentioning

confidence: 99%

Overview of the Incorporation of Legumes into New Food Options: An Approach on Versatility, Nutritional, Technological, and Sensory Quality

Schmidt

Oliveira

2023

Foods

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Consumers are more aware and demanding of healthy food options, besides being concerned with environment-friendly consumption. This paper aims to evaluate nutritional, technological, and sensory characteristics of legumes and their products’ quality and versatility, considering potential applications in new food options. Legumes are foods that have a recognized nutritional group since they have high protein and fiber content. However, their consumption is still somehow limited for some reasons: in some countries it is not easy to find all the species or cultivars, they need an organization and planning before preparation since they need soaking, and there is the presence of antinutritional factors. Due to the different functionalities of legume proteins, they can be applied to a variety of foods and for different purposes, as grains themselves, aquafaba, extracts, flours, brans, and textured proteins and sprouts. These products have been inserted as ingredients in infant food formulations, gluten-free foods, vegetarian diets, and in hybrid products to reduce food costs as well. Foods such as bread, cakes, cookies, meat analogues, and other baked or cooked products have been elaborated with nutritional, technological and sensory quality. Further development of formulations focused on improving the quality of legume-based products is necessary because of their potential and protein quality.

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“…Peas, lentils and chickpea protein is increasingly used in high concentrations in prepackaged food, and is a common constituent of vegan meat substitutes, vegan protein powders and gluten-free pasta. Studies on pasta made from lentils and chickpeas found that they retain important allergens after boiling [44 ▪ ,45]. A review of plant food proteins noted that pea protein use has been increasing, and reactions might be due to the concentration of protein in vegan products which may contain 60–70% protein, compared with 8% protein by weight in an average serving of plain cooked peas [46].…”

Section: Legumesmentioning

confidence: 99%

New arrivals in anaphylaxis to foods

Olivieri

Skypala

2023

Current Opinion in Allergy &Amp; Clinical Immunology

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Purpose of review More people are excluding wheat from their diet, or turning to a more sustainable diet in which includes meat substitutes or is mainly or wholly plant-based. This increases the availability of new foods and with it the increasing likelihood of novel allergens. Recent findings There is a growing body of evidence which suggests that allergies to seeds and legumes are increasing potentially due to their use in concentrated form in vegan or health foods. Insects can be a sustainable source of protein, but mealworm could provoke symptoms in individuals sensitized or allergic to shellfish or house dust mite. Novel plant food allergens such as gibberellin-regulated proteins and thaumatin-like proteins are increasingly being reported as significant causes of severe reactions to fruits. Summary these findings make it even more imperative to take a full dietary history to ensure apparent idiopathic anaphylaxis is not in reality due to a novel food, especially in cases where other forms of the food are tolerated. Given the lack of diagnostic tests for these novel foods, a prick-to-prick skin prick test should be performed with the suspected food. There is currently more work needed to define and sequence many of the allergens involved.

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Allergenic Content of New Alimentary Pasta Made of Lentils Compared with Lentil Seeds and Analysis of the Impact of Boiling Processing

Cited by 8 publications

References 13 publications

Special Issue “Molecular and Cellular Advances in Atopic Diseases”

Special Issue “Molecular and Cellular Advances in Atopic Diseases”

Overview of the Incorporation of Legumes into New Food Options: An Approach on Versatility, Nutritional, Technological, and Sensory Quality

New arrivals in anaphylaxis to foods

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