Lupin
Peanuts and lupins both belong to the legume family. People with peanut allergies may also react to lupins. When in doubt, always double-check with your guests.1
Allergies to celery and celeriac are common in Switzerland and France, especially among people who are also allergic to birch pollen.1
Avoid:
| - Lupin (whole seed) |
| - Lupin Flour |
Check labels:
| - Baked goods (especially gluten-free) |
| - Pasta (especially gluten-free) |
MUSTARD
Seeds from the mustard plant are found in many condiments.
These allergies are common in France and Spain, where they can trigger serious reactions.2
Used as a preservative in foods and beverages, sulphites (or sulphur dioxide) may affect 5-10% of people with asthma.1
Avoid:
| - Mustard seeds |
| - Mustard powder |
| - All prepared mustards (e.g. Dijon) |
Check labels:
| - Curries |
| - Fish paste |
| - Marinades |
| - Processed meats |
| - Pickles |
| - Mayonnaise |
| - Sauces and dressings |
| - Tomato sauce and ketchup |
Not an exhaustive list. Read ingredient labels carefully
SULPHITES
Used as a preservative in foods and beverages, sulphites (or sulphur dioxide) may affect 5-10% of people with asthma.1
Avoid:
| - Sulphur dioxide |
| - Sodium metabisulphite |
| - Potassium metabisulphite |
Check labels:
| - Dried fruit such as raisins, apricots and prunes |
| - Meat products |
| - Soft drinks |
| - Wine and beer |
CELERY
Allergies to celery and celeriac are common in Switzerland and France, especially among people who are also allergic to birch pollen.1
Sources
- Australasian Society of Clinical Immunology and Allergy. “Sulfite Sensitivity.” (2014) www.allergy.org.au
- FARRP, University of Nebraska-Lincoln (2018) “Allergenic Foods and their Allergens.” farrp.unl.edu