Lupin has been declared a Top 14 allergen in Europe, so must be labelled on any food products bought and consumed.
There are two types of lupins identified by the World Health Organisation (WHO) as having identified allergens.
White lupin is commonly grown in Mediterranean countries and is a legume which can be ground into a flour and used in baked products.
The key allergen in white lupin is Lup a 5 which is a plant profilin protein.
The other lupin identified by WHO is narrow leaved lupin, more widely distributed across Europe, Asia, North America, Africa and Australia.
This plant is different in that it contains Lup an 1, a 7S seed storage protein and Lup an 3, which is a lipid transfer protein (LTP).
You may be suffering from LTP Syndrome if you have reactions to various fruits, vegetables and nuts and your reactions continue to be severe after you have discarded the peel and have cooked the food.
Common foods involved in LTP allergy include kiwi, strawberries, sunflower seeds, walnut, apple, mulberry, banana, pea, apricot, cherry, plum, almond, peach pomegranate, raspberry, tomato, grape, celery, peanut, asparagus, cabbage, broccoli, chestnut, lemon, tangerine, orange, hazelnut, lettuce, lentils, lupin, green bean, pear, mustard, wheat and maize.
Other foods containing 7S seed storage proteins are cashew, pecan, hazelnuts, buckwheat, soyabean, walnut, macadamia nut, lentils, peas, sesame and mung bean.