In a recent review article published in the journal Current Allergy and Asthma Reports , researchers examined the increasing cases of allergic reactions to various legumes used in plant-based diets beyond the well-known allergens like peanuts and soybeans. Their findings indicate that non-priority legumes such as peas, lentils, and lupines are becoming significant allergen sources, necessitating large-scale studies and improved diagnostic measures to better understand and manage these allergies. Image Credit: AtlasStudio / Shutterstock Over the past decade, there has been a significant increase in the consumption of plant-based dietary products, especially legumes, driven by the growing popularity of vegan diets perceived as healthier and more eco-friendly.
Legumes are rich in proteins, essential nutrients, and minerals, and their fiber components can benefit gut health and energy production. Despite these benefits, the rise in plant-based diets has coincided with an increase in reported legume allergies, potentially triggered by factors like lifestyle changes and environmental influences. While well-known allergens such as soybeans and peanuts are regulated and labeled, other legumes like beans, peas, lentils, chickpeas, and lupines are emerging as significant allergen sources.
Peanuts and soybeans are the most common legume allergens, especially in countries like Germany, Austria, and Switzerland, often causing severe allergic reactions, including anaphylaxis. Peanut allerg.