ArticleFrontiers in allergy2023
Co-sensitization between legumes is frequently seen, but variable and not always clinically relevant.
Article in Frontiers in allergy, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers, 1 of them a synthesis that pooled it.
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Who cites it
7 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Hypersensitivity to Intravenous Lipid Emulsions and Food Allergies: a Systematic Review of Case Reports.Current nutrition reports · 2026Pooled it
- IgE-Mediated Legume Allergy in Children: Insights from a Single-Center Experience in Italy.Nutrients · 2026Article
- Heat Processing Reduces IgE Binding but Not Basophil Sensitivity to Pea Proteins in Pea-Allergic Children.Nutrients · 2026Article
- Experts' perspectives on allergic reactions to emerging food sources, pollen and insects.Allergologie select · 2026Article
- The prevalence of outgrowing non-priority legume allergies in children.Pediatric allergy and immunology : official publication of the European Society of Pediatric Allergy and Immunology · 2025Article
- Therapeutic Applications and Effects ofFoods (Basel, Switzerland) · 2023Review
- Food Allergens of Plant Origin.Foods (Basel, Switzerland) · 2023Review
Corrections and comments
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Authors and funding
10 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Background: Food allergy to peanut and soybean, both legumes, is highly prevalent. The consumption of other legumes and legume protein isolates, some of which may be considered novel foods, is increasing. This may lead to an increase in sensitization and allergy and may pose a risk for legume-allergic (e.g. peanut and soybean) patients due to cross-reactivity. Objective: This study investigated the frequency of co-sensitization and co-allergy between legumes and the role of different protein families. Methods: Six legume-allergic patient groups were included: peanut ( Results: Co-sensitization varied from 36.7% to 100%. Mono-sensitization was only found in soybean (16.7%), peanut (10%), and green pea-allergic (3.3%) patients. A high frequency of co-sensitization between the 7S/11S globulin fractions of all 10 legumes and individual 7S and 11S globulins was observed. In peanut and soybean-allergic patients, co-allergies for other legumes were uncommon (≤16,7%), while in green pea, lupine, lentil, and bean-allergic patients co-allergy for peanut (64.7%-77.8%) or soybean (50%-64.7%) was frequently seen. Conclusion: Co-sensitization between legumes was high, but generally not clinically relevant. Co-allergy to other legumes was not often seen in peanut- and soybean allergic patients. The 7S and 11S globulins were likely responsible for the observed co-sensitization.
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