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NutriPro Food Allergens - Other Allergens

Thursday, March 22, 2018

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

Celery

Allergies to celery and celeriac are common in Switzerland and France, especially among people who are also allergic to birch pollen

Sources

  1. Australasian Society of Clinical Immunology and Allergy.  “Sulfite Sensitivity.” (2014) www.allergy.org.au
  2. FARRP, University of Nebraska-Lincoln (2018) “Allergenic  Foods and their Allergens.” farrp.unl.edu