Lupin Kernel Flour health benefit, reduction in blood pressure and caloric intake, review of studies
Lupin kernel flour is high in protein and fiber and low in carbohydrate. Increasing protein and fiber in bread with lupin kernel flour helps reduce blood pressure and cardiovascular risk.
Lupin-enriched bread increases satiety and reduces
energy intake acutely.
Am J Clin Nutr. 2006; Lee YP, Mori TA, Sipsas S, Barden A, Hall RS, Hodgson JM. School of Medicine and Pharmacology, University of Western Australia, Perth, Australia.
Lupin kernel flour is a novel food ingredient that is rich in protein and fiber. The objective was to investigate the effects of lupin kernel flour-enriched bread (LB) on satiety and energy intake in humans. Two randomized controlled crossover trials were performed to compare the acute effects of lupin kernel flour with those of white bread (WB). A novel food enriched in protein and fiber derived from lupin kernel flour significantly influences energy intake acutely.
Recurrent anaphylaxis due to lupin flour: primary
sensitization through inhalation.
J Investig Allergol Clin Immunol. 2010; Prieto A, Alvarez-Perea A, Rueda M, Baeza ML. Allergy Service, Hospital General Universitario Gregorio Marañón, Madrid, Spain.
Allergic reactions to lupin have increased in parallel with the growing use of lupin flour by food manufacturers. We studied a patient with recurrent anaphylaxis to manufactured foods and a history of rhinitis-asthma related to lupin inhalation and legume tolerance. Skin prick tests with airborne and food allergens, specific immunoglobulin (Ig) E determinations, and an inhalation exposure test to ground lupin were carried out. Lupin allergens and cross-reactivity with other legumes were also studied using sodium dodecyl sulfate polyacrylamide gel electrophoresis and immunoblotting / immunoblotting inhibition. The skin tests and specific IgE were positive for lupin and vetchling and negative for other legumes. The presence of lupin flour in the implicated foods was confirmed. Immunoblotting showed multiple IgE-binding bands (10-40 kDa) for lupin and vetchling but not for peanut, pea, or soy extracts. Immunoblotting inhibition demonstrated intense lupin-vetchling cross-reactivity. We present a case of recurrent anaphylaxis due to lupin flour as a hidden food allergen with primary sensitization due to exposure to ground lupin via inhalation. We found cross-reactivity between lupin and vetchling but not other legumes.
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