Nutritional management of immediate hypersensitivity to legumes in vegetarians

Main Article Content

Anne Jardim-Botelho https://orcid.org/0000-0002-2459-4574
Lucila Camargo Lopes de Oliveira https://orcid.org/0000-0003-2065-571X
Jackeline Motta-Franco https://orcid.org/0000-0003-3088-492X
Dirceu Solé https://orcid.org/0000-0002-3579-0861

Keywords

Allergy to Legumes, Food Allergy, Nutrition, Vegan

Abstract

Vegetarianism is becoming a common practice among people. Products of vegetable origin are also on the rise, such as vegetable “milk” and legume-based snacks, which may lead to legume sensitivity and allergies in vegetarian diet followers. Furthermore, products derived from legumes, such as lupin flour or fenugreek powder, are often used as food additives. They function as hidden allergens, not always evident on the precautionary labeling, favoring allergic reactions. As dietary allergen restriction is the fundamental pillar in managing patients with food allergies, this review aims to reflect on practical aspects—diagnosis and nutritional management—in managing legume allergies in vegetarians, aiming to reduce the negative nutritional impact of an even more restrictive diet.

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