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Lupin has shot into public attention as a legume with high protein content and one which offers better glycemic control. Derived from Lupinusangustifolius, its use, particularly in baked gluten-free products, has gone up steeply over the last decade, especially in Europe. However, the downside of this is also becoming apparent, with many reports of lupin allergies and even anaphylaxis cropping up.
Lupin allergy is seen mostly among patients who already are sensitive to peanuts, or who have atopic reactions such as eczema. However, severe lupin reactions may occur for the first time in adults who have never had any previous atopy or legume allergy. This may be due to the fact that they have never had any previous symptoms.