CAROB BEAN ALLERGY
Carob is a plant in the Fabaceae
family of plants, it is classified as a legume, other members of this plant family include peanuts, chickpeas, soya beans and mung beans.
Carob pods grow in trees and are dried and roasted before being ground into powder. It is often used as a chocolate substitute for people with dairy allergies and for people looking for a lower calorie alternative.
Locust bean gum is produced from carob seeds and is used as a thickening agent in a variety of food products.
Carob beans are rarely linked to food allergy, to date there are no recorded allergens for carob beans by the World Health Organization (WHO), because there have not been enough study into allergic effects from this food. If you are interested in what is needed by the WHO before they add an allergen to their allergen database you can check that out HERE
Carob bean is mostly linked to occupational allergy (those who process carob beans), but is occasionally linked to a food allergy. The allergenic proteins in carob bean have not yet been characterised, but have shown to be denatured by heating.
Allergy to carob beans or locust bean gum is not currently associated with any allergic syndromes.
There are very few studies regarding cross reactivity with carob bean allergy, but it has been linked to other legume allergies like soya and peanut.
Allergen Encyclopedia - Carob Bean Gum
Science Direct - Carob
Science Direct - Locust Bean Gum
Foods Matter - Dealing with less common legume allergies
Healthline - What Is Locust Bean Gum, and Is It Vegan?
Articles and Journals
Occupational Rhinitis Due to Inhaled Locust Bean Gum: Cross-Reactivity With Legumes and Nuts, 2020
Re-evaluation of locust bean gum (E 410) as a food additive, 2017
Carob is not allergenic in peanut-allergic subjects, 1999
Allergy to Carob Gum in an Infant, 1999
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