Characteristic features of food allergy to legumes: From epidemiology to prevention

The study aims to investigate the main characteristics of food allergies to legumes (peanuts, chickpeas, soybeans, lentils, beans, and peas).

A search was conducted for relevant information in the ResearchGate, PubMed, Scopus, Google Scholar, and Web of Science databases, presented for 2011-2024.

The study determined that about 30 % of the world's population has allergic diseases. Of them, 10 % were diagnosed with food allergies. In Poland, the prevalence of this pathology is about 5 %. The epidemiology of food allergies to peanuts is 2-5 %. The prevalence of sensitisation to lentils is 5-7 %; to beans - 7.5 %; to soybeans - 9-10.4 %; to peas - 9.5 % and to chickpeas - 8.5 %. At the same time, no food allergies to soy have been detected in adults in Poland. Peanuts are the most allergenic food among those described in this study, as they have a high risk of sensitisation to nuts and legumes (soybeans, lupins, peas, chickpeas, lentils). The clinical picture of a legume allergy is characterised by hives, itching, sneezing, redness, lacrimation, nausea, vomiting, wheezing, angioedema, and anaphylactic shock. For the diagnosis of food allergy to legumes, an oral test, prick test, determination of the level of allergen-specific immunoglobulin E (IgE), and basophil activation test are used. Emergency care is provided using an epinephrine solution at a dosage of 1 mg/ml intramuscularly. Immunotherapy with allergens is used to treat delayed-type hypersensitivity reactions. To prevent legume allergy, physical, chemical, and biological methods of treatment and individual nutrition are used.

The study concluded that food allergy to legumes is a common pathology that contributes to the development of severe complications and requires detailed study.