Gluten-free ingredient may cause allergic reaction

LUPIN is replacing wheat in an increasing number of gluten-free products. The popular ingredient could be causing an allergic reaction, prompting  the U.S. Food and Drug Administration to issue an alert urging consumers to read labels before buying these products.

Consumers with with peanut and soybean allergies need to watch for lupin on the labels of gluten-free foods (U.S. Food and Drug Administration)

Manufacturers in the United States are required to list lupin on the food label, and the US FDA is actively monitoring complaints of lupin allergies by U.S. consumers. The agency expects lupin to be increasingly used in the gluten-free arena because of its many health qualities. It is high in protein and in dietary fiber, which helps lower cholesterol, and also low in fat.

Lupin is a legume belonging to the same plant family as peanuts, and could allergic reactions in consumers with peanut and soybean allergies. Allergic reactions can have various symptoms, including hives, swelling of the lips, vomiting, breathing difficulties and anaphylactic shock. But even those without allergies to legume products need to be aware of the ingredient, according to a Kansas State University food safety specialist.