Understanding Allergies to Peas, Chickpeas, Lentils, and More

Jim Crocker
12th July, 2024

Understanding Allergies to Peas, Chickpeas, Lentils, and More

Image Source: Natural Science News, 2024

Key Findings

  • The study from the Research Center Borstel, Germany, identifies legumes like beans, peas, lentils, chickpeas, lupine, cowpea, pigeon pea, and fenugreek as new potential allergen sources
  • Severe allergic reactions, including food-dependent exercise-induced anaphylaxis, are notably associated with peas, lupine, soybean, lentils, and chickpea
  • The study highlights the importance of recognizing IgE cross-reactions among different legumes, which can cause allergic reactions in individuals allergic to similar proteins in other legumes
In recent years, there has been a notable shift towards vegan diets, which are often deemed healthier by the general public. However, this trend has also brought to light an increase in allergic reactions to plant-based foods, particularly legumes used in meat-substitution products. A recent study conducted by the Research Center Borstel, Germany, delves into this issue, focusing on various legumes beyond the well-known allergens like peanuts and soybeans[1]. Legumes such as beans, peas, lentils, chickpeas, lupine, cowpea, pigeon pea, and fenugreek have been identified as potential new allergen sources. These "non-priority" legumes can cause a range of allergic reactions from mild to severe, with severe reactions notably associated with peas and lupine. An emerging concern is the connection between anaphylactic reactions and exercise, specifically food-dependent exercise-induced anaphylaxis, which has recently been highlighted for legumes such as soybean, lentils, and chickpea. The study underscores the importance of recognizing IgE cross-reactions to homologous proteins among different legumes. For instance, individuals allergic to peanuts might also react to lupine due to protein similarities, which is crucial for peanut-allergic individuals who may not be aware of these cross-reactions. This finding aligns with previous research indicating that legumes possess IgE binding proteins, leading to varying degrees of allergic responses[2]. The allergenic proteins in these legumes often belong to storage proteins, profilins, or pathogenesis-related proteins, which can also exhibit immunological cross-reactivity among different legumes, exacerbating allergic reactions. The study from the Research Center Borstel calls for large-scale, geographically distinctive studies because current data mainly consist of case reports. Geographic differences in allergic responses to legumes have been documented, similar to those observed for well-known allergens like peanuts and soybeans. This geographic variability necessitates a more comprehensive understanding of legume allergies in different populations. Moreover, the study highlights the need for improved molecular diagnostics to evaluate IgE cross-reactivities to known allergens and identify true allergic reactions. This is particularly critical as the characteristics that make proteins allergenic—such as small molecular size, solubility, and stability to pH changes and enzymatic degradation—are not unique to allergens and are also found in non-allergenic proteins[3]. Therefore, better diagnostic tools are essential for distinguishing between cross-reactive and primary allergens. Interestingly, dietary factors might play a role in mitigating allergic reactions. Previous research has shown that dietary fiber and short-chain fatty acids (SCFA) can strengthen skin barrier function and reduce allergen sensitization[4]. This gut-skin axis mechanism suggests that a fiber-rich diet could potentially alleviate some allergic responses by improving barrier integrity. However, this aspect requires further exploration in the context of legume allergies. In conclusion, the recent findings from the Research Center Borstel emphasize the growing need for awareness and better diagnostic measures for legume allergies. The study not only identifies new potential allergen sources but also underscores the complexity of IgE cross-reactions and the influence of geographic factors. Improved molecular diagnostics and further research are essential to address these emerging allergic concerns effectively.

VegetablesNutritionHealth

References

Main Study

1) Legume Allergens Pea, Chickpea, Lentil, Lupine and Beyond.

Published 11th July, 2024

https://doi.org/10.1007/s11882-024-01165-7

Related Studies

2) A comprehensive review of legume allergy.

https://doi.org/10.1007/s12016-012-8310-6

4) Gut-derived short-chain fatty acids modulate skin barrier integrity by promoting keratinocyte metabolism and differentiation.

https://doi.org/10.1038/s41385-022-00524-9


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