Gluten-free foodies, here's another reason to comb through those ingredient lists extra-carefully: The FDA has issued a warning about lupin, a little-known legume that's increasingly being used to replace gluten in flour and other products. It's already popular in Europe, but the plant, which belongs to the same family as peanuts, is likely to see a stateside surge as gluten-free products become more widespread.
Lupin is in the spotlight because of its potential hazards to people who are already allergic to legumes, especially peanuts. Research has suggested that lupin may have a negative effect on people whose bodies can't handle peanuts, so the FDA is trying to make it harder to gloss over the ingredient because of lack of awareness. "For many people, eating lupin or a lupin-derived ingredient, such as a flour, is safe," says Stefano Luccioli, M.D., a senior medical advisor at the FDA, in the release. "But there are reports in the medical literature of allergic reactions to lupin, some of which can be severe." According to the statement, responses to lupin can include hives, swelling of the lips, vomiting, and anaphylaxis, a life-threatening response that has a sudden onset.
When lupin is in a product, manufacturers are legally required to list it on the label. If you've got a peanut allergy, be on the lookout for lupin (or the alternate spelling "lupine") to make sure you're staying safe. This is another reason to consider bypassing the gluten-free diet if you don't need it for health reasons. Not sure if you do? Here's how to know whether you should get tested for gluten sensitivity or celiac disease, and here are five myths about going gluten-free.
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