Cross-allergenicity of peanut and lupine: The risk of lupine allergy in patients allergic to peanuts

Moneret‐Vautrin, D.A.; Guérin, Laurence; Kanny, G.; Flabbee, J.; Frémont, S.; Morisset, M.

doi:10.1016/s0091-6749(99)70303-9

Cited by 176 publications

(206 citation statements)

References 33 publications

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“…Although it is common to find positive skin tests and IgE antibodies to a range of legumes in peanut allergic patients, except for lupine (544), only a small percentage of the individuals also have clinical responses which are almost always less severe than to the peanut itself (545).…”

Section: Other Mitesmentioning

confidence: 99%

Allergic Rhinitis and its Impact on Asthma (ARIA) 2008*

Bousquet¹,

Khaltaev²,

Cruz³

et al. 2008

Allergy

3,859

1,761

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Section: Other Mitesmentioning

confidence: 99%

Allergic Rhinitis and its Impact on Asthma (ARIA) 2008*

Bousquet¹,

Khaltaev²,

Cruz³

et al. 2008

Allergy

3,859

1,761

View full text Add to dashboard Cite

“…In France, it has for a number of years now been permitted to add up to 10% lupine flour to wheat flour. It has been reported that there is a clinically relevant cross-reactivity between peanut and lupine, so that anaphylactic reactions may be triggered if a peanut-allergic individual ingests a food containing lupine (Moneret-Vautrin et al, 1999). The Food Allergy Register first received a report on a peanut-allergic individual who experienced repeated reactions to hotdog bread later found to contain lupine flour (Faeste et al, 2004), and we now over a period of about two years have received a total of seven reports on cases with reactions most likely to lupine.…”

Section: Food Allergen Analysesmentioning

confidence: 99%

The Norwegian National Reporting System and Register of Severe Allergic Reactions to Food

Løvik¹,

Fæste²,

Egaas³

2009

Nor J Epidemiol

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SUMMARYThe Norwegian National Reporting System and Register of Severe Allergic Reactions to Food, or the Food Allergy Register, is a nation-wide, government-funded permanent reporting and registration system for severe allergic reactions to food. The Food Allergy Register collects information based on a one-page reporting form, serum samples for specific IgE analysis, and food samples for food allergen analysis. Reporting physicians receive in return an extensive commentary on the reported case and the relevant allergies, and results of the specific IgE analysis and food allergen analysis.The Food Allergy Register has, after being active for a little more than four years, given valuable information about several important aspects of food allergy in Norway. The Food Allergy Register has revealed food safety problems in relation to allergy that probably could be discovered only with the help of a systematic, nation-wide registration of cases. The reactions of peanut allergic individuals to lupine flour in bakery products is an example of how the Food Allergy Register is able to reveal potentially serious problems that would otherwise probably have gone unnoticed and certainly unexplained. The amount and the value of the information from the Food Allergy Register are increasing as new reports of more cases are added. The typical Norwegian patient with a severe allergic reaction to food appears to be a young adult, female rather than male. The offending meal is consumed at a restaurant or fast-food stand or in a private party away from home, and peanuts, nuts and shellfish are among the most common offending foods, while fish allergy appears to be rather rare.

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“…There are also reports of allergic reaction during inhalation and prolonged exposure to this plant [8]. Hypersensitivity to the lupin protein may take the form of: urticaria, rhinitis, mucosal redness, face swelling, coughing and breathing difficulty [8][9][10]. In extreme cases, for people who are allergic, response was observed as systemic anaphylaxis [11].…”

Section: Introductionmentioning

confidence: 99%

“…Faeste [12], based on literature data, estimated that this dose may be in the range of 265-1000 mg of lupin seed proteins. The main protein binding IgE of allergic characterised by molecular weights in the range of: 45-42 kDa [10,13,14]. Other potential allergens may be a protein with the molecular weight of 13 kDa [10], 29 kDa [15], 34 kDa [16], 38 kDa [12] and 66 kDa [17].…”

Section: Introductionmentioning

confidence: 99%

“…A serious threat to health in the case of food allergies are cross-reactions that occur most frequently within the same family. In the case of lupin, the most frequently observed cross-reaction is the one with peanut [9,10,18]. The main proteins that cause allergic reactions in patients with known allergies to peanuts are these included in the α-and β-conglutin fractions [19][20][21].…”

Section: Introductionmentioning

confidence: 99%

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