BACKGROUND

The prevalence of a vegan diet has increased worldwide in recent years. The relinquishing of animal products requires adequate protein, vitamin and mineral substitutes from plant-based foods. Legumes play an important role in this context. At the same time there are an increasing number of case reports of allergic reactions after consumption of legumes.

AIM

The aim of this study was to summarize the current state of knowledge regarding the allergenic potential and the relevant allergens of legumes in the context of a vegan diet.

MATERIAL/METHODS: A comprehensive literature search from the last 25 years on vegan diets and the allergens in legumes was conducted.

RESULTS

Peanuts and soybeans are among the well-known legumes with a high allergenic potential; however, there are also other legumes, such as lupins, lentils and peas, which can trigger severe allergic reactions. Exercise-induced anaphylaxis has also been described following the consumption of legumes.

CONCLUSION

The increased consumption of legumes in the context of a vegan diet is bringing a wider range of plant-based foods into focus, which may have potentially allergenic properties. An increase in allergic reactions to legumes is to be expected. Precise molecular IgE diagnostics are crucial to be able to assess the risk of severe reactions.