Experts' perspectives on allergic reactions to emerging food sources, pollen and insects

The rising demand for sustainable diets has led to an increased consumption of alternative protein sources. While ecologically promising, these foods may pose new allergenic risks. We surveyed 127 European allergy experts regarding their clinical perception towards emerging allergenic food sources. Allergic reactions to non-priority allergenic foods were most frequently reported for legumes (83%), followed by hemp (33%), edible insects (21%), and jackfruit (20%). Experts highlighted risks related to cross-reactivity, particularly between edible insects and crustaceans or house dust mites, and between non-priority legumes and peanut, soy, or lupine. Legumes other than peanut, soy, and lupine, as well as edible insects and hempseeds/cannabis, were also rated as most clinically relevant for future practice. Experts also noted rising symptoms due to changes in pollen exposure and insect distribution linked to climate change. Our data underscore the need for the diagnosis of emerging allergenic sources.