ALLERGY RESOURCES

COMPREHENSIVE ALLERGY RESOURCES FOR EVERYONE - THE TOP 14 ALLERGENS AND BEYOND

COMPREHENSIVE ALLERGY RESOURCES FOR EVERYONE - THE TOP 14 ALLERGENS AND BEYOND
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CHICKPEA ALLERGY


Key Allergens

Chickpeas are a legume, also known as garbanzo bean in the USA and in Asia as Chana or Bengal Gram.

Chickpeas are in the Fabaceae family of plants which includes other legumes like peanut, soya beans, lentils, lupin, green beans, peas and mung beans.

There is one allergenic protein in chickpea allergy, that is Cic a 1, a late embryogenesis protein, which is produced in the plant for growth.

Chickpeas contain vicilin, also known as 7S seed storage proteins. These are panallergens that are most commonly found in nuts, seeds and legumes.


Food Intolerances

Food is high in FODMAP Food is high in lectins

Chickpeas are a high FODMAP food. FODMAP stands for Fermentable oligosaccharides, disaccharides, monosaccharides and polyols. Foods high in FODMAPs can cause symptoms of food intolerance, affecting the gastro intestinal system and this can be mistaken for a true IgE food allergy.

Like other legumes, chickpeas contain a large amount of lectins, another cause of food intolerance. Cooking foods with lectins makes them more digestible and can reduce the symptoms of food intolerance.

You can read more about Food Intolerances on the dedicated Food Intolerance Page.

Associated Syndromes

Chickpea allergy is not currently associated with any allergic syndromes.

Cross Reactivity

There is some evidence of cross reactivity with other legumes, most commonly lentils, but cross reactivity has also been noted with lupin, peanuts and soya beans. You can read more about this group of plants on the Legumes Page.

Other foods which contain 7S seed storage proteins include cashews, hazelnuts, coconut, peanut, pecan, pistachio, lentil, pea, sesame and walnut.

Note that these food lists are not exhaustive, you can find the most up to date information on the Cross Reactivity Tool.





Resources

Websites

Allergen Encyclopedia - Chickpea

Anaphylaxis Campaign - Legumes

Allergy information for: Chickpea, garbanzo, bengal gram (Cicer arietinum)

Healthline - FODMAP Foods


Articles and Journals

Reported food-related symptoms and food allergen sensitization in a selected adult population in Hyderabad, India: A hospital-based survey, 2024

Vegan diet—alternative protein sources as potential allergy risk, 2023

Allergic sensitization to foods in India and other Low–Middle-income countries, 2023

Plant proteins from green pea and chickpea: Extraction, fractionation, structural characterization and functional properties, 2022

11S globulin identified as a new bean allergen, 2022

Chickpea (Cicer arietinum L.) protein as a prospective plant-based ingredient: a review, 2021

Identification and Characterization of IgE-Reactive Proteins and a New Allergen (Cic a 1.01) from Chickpea (Cicer arietinum), 2020

Characterization of chickpea (Cicer arietinum L.) lectin for biological activity, 2018

Food allergy and cross-reactivity-chickpea as a test case, 2014

Vicilin and the basic subunit of legumin are putative chickpea allergens, 2013

Isolation and Characterization of Chickpea (Cicer arietinum L.) Seed Protein Fractions, 2009

Clinical features of legume allergy in children from a Mediterranean area, 2008

In vitro and in vivo cross-reactivity studies of legume allergy in a Mediterranean population, 2008

Chickpea: a major food allergen in the Indian subcontinent and its clinical and immunochemical correlation, 2001



Let me know if you found any of these interesting or useful. If you spot an article or research that you think is interesting you can message me or tag me on Facebook or Twitter - links at the bottom of the page.


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