Many people keen to reduce their meat consumption are turning to substitutes made of legumes packed with protein, vitamins, and fiber. But allergies to legumes like soy or peanuts are both common and dangerous. Are patients allergic to particular legumes at risk from meat-free proteins made of legumes even if they contain different legumes? Dr Mark Smits and a team of scientists at University Medical Center Utrecht set out to investigate.
“Both protein consumption and the world’s population are increasing which leads to an urgent demand for sustainable protein sources,” said Dr Thuy-My Le, senior author of the study published in Frontiers in Allergy. “An increase in the consumption of legumes may increase the number of allergies to these foods. Furthermore, these new legumes may elicit allergic complaints in already legume-allergic patients. Therefore, we investigated how often sensitization and allergy to different legumes occurs in these patients.”