A common ingredient which can cause deadly allergic reactions is now lurking in the food most people eat every day.
The legume, known as lupin, has the potential to trigger life-threatening reactions when it is concealed in products such as bread, biscuits and pasta.
It can result in anaphylaxis, which foods such as peanuts also provoke, and was particularly harmful to one woman who almost lost her life to the little-known allergy.
The tricky little legume, known as lupin, (pictured) has the potential to trigger life-threatening reactions when it is concealed in products such as bread, biscuits and pasta
Fiona Cooper Smyth (pictured) suffered a near-fatal allergic reaction when a cookie she ate contained lupin
Australian woman Fiona Cooper Smyth started violently vomiting and had trouble breathing after biting into a cookie containing lupin – and it resulted in her fighting for her life in hospital, Today Tonight reports.
‘I went back, looked at the packet, and the only thing that was foreign to me was this lupin,’ Fiona explained.
‘It’s almost like a secret product being introduced into our mainstream foods.’
The common legume, which is not entirely unknown to human taste buds, has only recently been added into supermarket products as a substitute for wheat flour.
Lupin, which is not unknown to human taste buds, has only recently been added into supermarket products as a substitute for wheat flour
Lupin (pictured) has been used for human consumption for a long time but is now slowly being introduced into everyday foods as a substitute for wheat flour
Fiona only discovered the root of her allergic reactions after suffering a second attack following an innocent chia pudding snack.
Described as an ’emerging allergen’, the high-fibre and high-protein legume is a favoured ingredient in many baked goods and is now catching many consumers off-guard with its potentially deadly effects.
Reactions to lupin can range from low-range symptoms such as mild rashes to life-threatening anaphylaxis.
‘If there’s any signs of a severe allergic reaction [to lupin] then people should really call an ambulance,’ said clinical immunologist Dr Jack Bourke.
Fiona only discovered the root of her allergic reactions after suffering a second attack following an innocent chia pudding snack
Described as an ’emerging allergen’, the high-fibre and high-protein legume is a favoured ingredient in many baked goods and is now catching many consumers off-guard with its potentially deadly effects (Stock image)
‘There are a lot of health benefits being recognised of lupin… and so that has been part of the reason it has been used more commonly.’
Earlier this year lupin was also added to the list of mandatory allergens which need to be clearly labelled on food packaging.
Lupin can also be found in food products such as sauces, beverages and meat-based products such as burgers and sausages. Gluten-free or soy-free products may sometimes contain lupin.