Lupin Allergy

Frequently Asked Questions

This document has been developed by ASCIA, the peak professional body of clinical immunology/allergy specialists in Australia and New Zealand. ASCIA information is based on published literature and expert review, is not influenced by commercial organisations and is not intended to replace medical advice.

For patient or carer support contact Allergy & Anaphylaxis Australia or Allergy New Zealand.

ASCIA PC Lupin Allergy FAQ 202479.41 KB

Q 1: What is lupin?

Lupin is a legume related to peanut and soybean. For thousands of years, pearl lupin (Lupinus mutabilis) has been a South American staple and white lupin (Lupinus albus), has been a popular snack food in the Mediterranean region. Australian sweet lupin (Lupinus angustifolius) is used worldwide as a versatile, nutritional ingredient in food manufacturing.

Lupin is uniquely high in protein (30-40%) and dietary fibre (30%), and low in fat (4-7%). For some people, lupin may trigger an allergic reaction like other high protein foods (such as peanut and soybean).

Q 2: How common is lupin food allergy?

Less than 1% of the population who have eaten lupin-based foods have been reported to have an immediate allergic reaction.

Q 3: Are there any cross reactions with other foods?

Studies have shown a link between peanut and lupin allergy which means that people allergic to peanuts may also react to legumes, including lupin.

Q 4: What foods contain lupin?

Lupin can be found in a wide range of food products including baked goods (such as bread, pastries, pies), pasta or noodles, sauces, beverages and meat-based products (such as burgers and sausages). Foods free of gluten, soy or genetically modified ingredients may contain lupin.

There is now a mandatory requirement of allergen labelling for lupin in Australia and New Zealand. Lupin is sometimes labelled as lupin flour, lupin flakes, lupinus, lupine, lupini or lupine beans.

Q 5: How is food allergy managed?

People can learn to manage their food allergy with the guidance of their clinical immunology/allergy specialist. It is important for people with confirmed food allergy to:

Avoid confirmed food allergens.
Know the signs and symptoms of allergic reactions and know what to do when a reaction occurs.
Carry adrenaline injectors (if prescribed) and ASCIA Action Plan at all times.

Content updated April 2024

For more information go to www.allergy.org.au/patients/food-allergy

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