ALLERGENICITY OF LUPINE PROTEINS – A REVIEW
 
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Pol. J. Food Nutr. Sci. 2008;58(3):283–287
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ABSTRACT
In Europe, the application of lupine seeds to produce food has increased significantly in recent years. Lupine (flour, seeds or dust) can induce different allergic responses. Consumption of lupine-fortified products may also provoke allergy syndromes. This article reviews the adverse reactions to lupine, after various contacts with this plant, including eating lupine products and seeds. It discusses cases which confirm properties of lupine protein as a primary allergen. It describes lupine protein cross-reactivity and the modifying effect of thermal processes on lupine protein.
ISSN:1230-0322