Due to increasing concerns about the allergenicity of both molluscs and lupins, the European Food Safety Authority has added these two allergens, and their derivatives, to the list of substances requiring mandatory advisory labelling on foodstuffs sold in the European Union. 

Lupin

Lupin seeds have been part of normal food intake since ancient times and are consumed as snacks in several European countries. Lupin flour was introduced in 1996 in the UK and in 2001 in Australia. This is used in biscuits, pasta, sauces, as well as milk and soy substitutes. Lupin does not contain gluten so is sometimes used in gluten-free foods.

Most allergic reactions to lupin have been reported in peanut-allergic individuals, with a cross-reactivity rate to lupin flour in peanut-allergic individuals of around 30%. The prevalence of primary allergy to lupin in the general population is unknown and currently seems to be low.

Clinical symptoms reported after lupin inhalation or ingestion are similar to those reported for other inhalant or food allergens, ranging from mild local reactions to life-threatening systemic anaphylaxis. There is little information in the literature on the lowest dose of lupin that could cause a clinical allergic reaction.

Molluscs

Some mollusc species are an important food source, and are widely used as gourmet products or ingredients. Their use as an added ingredient appears to be limited, but they can be found in some processed foods like soups and sauces and in products like surimi. Anaphylactic reactions and death have been reported in mollusc-allergic patients.  Molluscs, specifically cuttlefish, squid, abalone, oyster and snail have been implicated in food-dependent, exercise-induced anaphylaxis.

There is little data on the age of onset and the lifetime course of mollusc allergy, but research suggests that many of the reactions occur in school-age children and young adults. Mollusc allergenicity is not reliably reduced by food processing and the lowest dose of mollusc allergen that can cause a clinical reaction is not known.

A major allergen of most mollusc species is tropomyosin. This abundant muscle protein is an allergen also found in crustaceans, dust mites, and cockroach and other insects. Characterised tropomyosins in molluscs and different crustaceans show similarities but also significant differences in allergenic structures. In addition to tropomyosin, there is evidence that molluscs contain a number of other allergens. Cross-reactivity between mollusc species, as well as between molluscs and crustaceans and house dust mite has been reported.

Latex

Latex appears to be another emerging allergen impacting upon the global food industry, although its presence in a food does not currently require labelling anywhere in the world. Latex products are derived from the sap of commercially grown rubber trees, Hevea brasiliensis. Naturally-occurring proteins within the rubber can invoke contact dermatitis, urticaria and anaphylaxis, however even aerosolised latex particles can cause significant allergic symptoms in sensitised persons. Symptoms of latex allergy may progress rapidly and unpredictably to anaphylaxis, with individuals who previously experienced contact dermatitis experiencing anaphylaxis on subsequent exposure to latex.

A recent investigation into latex allergenicity was commissioned by the UK Food Standards Agency. Scientists at Leatherhead Food International measured latex allergen levels in 21 types of food packaging and found three cases where the rubber proteins had been transferred to food.

The UK Food Standards Agency said more research was needed before any firm conclusions could be drawn, and that advisory labelling would only be used when, following a thorough risk assessment, a real risk of allergic reactions could be demonstrated.

For more information about any of the above emerging allergens, please contact the Allergen Bureau.