The baker and the lupine

Allergy and Immunology: Lupine belongs to the Fabaceae family, like peanuts, peas, lentils and beans. It is increasingly used in baking and in the manufacture of pastry. In addition to ingestion, inhalation exposure to lupine could be responsible for allergic symptoms. A study was conducted across Europe to assess the sensibilization of bakers to lupine alongside their sensitization to peanut, soya, wheat flour and rye. The results of this study show that 67% of bakers were sensitized to wheat flour and / or rye, 35% to 33% peanut and lupine.