Lupine sensitisation in a population of 1,160 subjects

Lupin is part of the Mediterranean diet and is also used as a thickener of food products. It has been recognised as a cause of serious allergic reactions. This study aims at determining the prevalence of lupin sensitisation in 1,160 subjects consulting allergologists. This population performed skin prick tests (SPT) to lupin. In case of positivity, a clinical questionnaire was applied and the subjects were tested for other legumes, common inhalants and latex. We find a 4.1% sensitisation rate to lupin, a 75% co-sensitisation between lupin and legumes, a 82.1% co-sensitisation between lupin and pollen and a 28.5% co-sensitisation between lupin and latex. To conclude, we documented a high lupin sensitisation in a selected population, thus stressing the importance of lupin as a food allergen.