New Emerging Allergen in Canada: Lupin Flour
In a recent incident, a Canadian experienced a severe allergic reaction to lupin flour, an emerging allergen in the country. Lupin flour is a legume from the same family as peanuts and has been causing anaphylaxis in individuals with peanut allergies. This article highlights the risks associated with lupin flour and provides important information for Canadians with nut allergies.
What is Lupin Flour and Its Potential Risks?
Lupin flour is a gluten-free ingredient commonly used in Mediterranean cuisine. While it is a relatively new food in the Canadian market, lupin beans have been linked to severe allergic reactions, especially in individuals with peanut allergies. Studies suggest that up to 28 per cent of people with peanut allergies could show similar symptoms if exposed to lupin. Health Canada and the Canadian Food Inspection Agency have issued warnings about the potential risks of lupin, but more awareness is needed to prevent allergic reactions.
Who is at Risk and Why Lupin is not a Priority Allergen in Canada?
Individuals with peanut allergies are at a higher risk of developing an allergy to lupin, with estimates ranging from five to 28 per cent. Despite the prevalence of lupin-induced anaphylaxis, lupin is not classified as a priority allergen in Canada. Unlike in Europe where lupin is a priority allergen, Health Canada does not require food manufacturers to include lupin in the “contains” statement on labels. This lack of mandatory labelling could pose a serious risk to individuals with peanut allergies who may unknowingly consume lupin-containing products.
In conclusion, lupin flour is an emerging allergen in Canada that poses a risk to individuals with peanut allergies. It is important for Canadians with nut allergies to be cautious and avoid products containing lupin until more research and awareness are established. Stay informed and consult with an allergist if you have any concerns about lupin allergies.
