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kenlove

Member Since 23 Sep 2006
Offline Last Active Yesterday, 10:53 PM
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Topics I've Started

Round-Up Wheat

21 November 2014 - 04:31 PM

Scott, not sure if you posted this yet or not.  Im still on the road and no time to check,

Ken

 

 

http://www.thehealth...ten/#more-18867


To Get You In The Holiday Spirit, Sort Of

17 November 2014 - 05:35 AM

http://www.youtube.c...bed/TX9EAavxrus

:rolleyes: 


Halloween Celiac Stereotypes

31 October 2014 - 04:32 PM

just wondered how people  react to this type of cartoon.  Sure its funny  but with the increase of the fad, does it do us any good or cause more problems when these things appear?

 


Putting Celiac Disease In Perspective

21 August 2014 - 07:38 AM

Putting Celiac Disease in Perspective
• Type 1 Diabetes affects 3 million people; 6% (180,000) of those diagnosed also have celiac disease.
• 610,000 women in the US experience unexplained infertility; 6% (36,600) of these women might never learn that celiac disease is the cause. 
• 350,000 people in the United States are living with Down Syndrome; 12% (42,000) of them also have celiac disease. 
• The number of people with celiac disease in the U.S. would fill 4,400 Boeing 747 airplanes.
• It would take 936 cruise ships to hold every American with celiac disease. 
• Americans with celiac disease could fill Comiskey Park (now US Cellular Field, with 40,000 seats) to watch the Chicago White Sox 55 times. 
• U.S. fans with celiac disease could fill Soldier Field, the home of the Chicago Bears, 37 times. 
• The number of people with celiac disease in the U.S. is roughly equal to the number of people living in the state of Nevada.
• Alaska, Delaware, Washington DC, Hawaii, Idaho, Maine, Montana, Nebraska, New Hampshire, New Mexico, North Dakota, Rhode Island, South Dakota, Utah and Vermont all have populations that are less than 2,200,000 the number of people living with celiac disease in the United States.

 

 

 

No idea how accurate this is but Still found it interesting

 


Allergies To A Legume Called Lupin: What You Need To Know

15 August 2014 - 08:45 AM

Allergies to a Legume Called Lupin: What You Need to Know

Search the Consumer Updates Section

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What is “lupin” and why should you care?

The answers to those two questions could have an important impact on your health, or the health of someone in your family.

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What is Lupin?

Lupin (sometimes called “lupine”) is a legume belonging to the same plant family as peanuts. “For many people, eating lupin or a lupin-derived ingredient, such as a flour, is safe,” says Stefano Luccioli, M.D., a senior medical advisor at the Food and Drug Administration (FDA). “But there are reports in the medical literature of allergic reactions to lupin, some of which can be severe.”

Reactions can include anaphylaxis (a severe response to an allergen that can include shock), which is life-threatening and can occur very quickly. Allergens are substances, such as lupin, that can cause allergic reactions.

As with most food allergens, people can develop an allergy to lupin over time. However, for people who have an existing legume allergy, eating lupin could cause an allergic reaction on first exposure. Studies show that people who are allergic to peanuts, in particular, appear to have a greater chance of being allergic to lupin. “While many parents know to look for and avoid peanut ingredients in the diet of their peanut-allergic child, they may have no idea what lupin is or whether it is an ingredient that could cause their child harm,” Luccioli says.

Although lupin is a food staple for many Europeans—who may be more aware of its allergenic properties and are accustomed to seeing it listed as a food ingredient—it is relatively new to the U.S. market. Some Americans may not have heard of this legume, which can be found in the form of lupini beans at Italian and other ethnic specialty stores, as well as in packaged food products.

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Often Found in Gluten-Free Products

But lupin is likely to become more popular, especially because lupin-derived ingredients are good substitutes for gluten-containing flours and are frequently being used in gluten-free products.

“We’re seeing more gluten-free products on the grocery aisles these days,” Luccioli says, and increasingly, consumers are more aware of gluten and are buying these products. Therefore, it’s increasingly important that they recognize that lupin is a potential allergen.

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Read the Label

The law requires that food labels list the product’s ingredients. When lupin is present in a food, it is therefore required to be listed on the label. So, consumers wishing to avoid lupin — and those with peanut allergies, who need to be particularly careful — can identify its presence by looking for “lupin” or “lupine” on the label.

What should you do if you believe you are having an allergic reaction caused by lupin or a lupin-derived ingredient? (Symptoms of a possible allergic reaction include hives, swelling of the lips, vomiting and breathing difficulties). “Stop eating the product and seek immediate medical care or advice,” Luccioli says.

FDA is actively monitoring complaints of lupin allergies by U.S. consumers, he adds. You or your health care professional can help by reporting lupin-related adverse events (possible reactions from eating it) to FDA in the following ways:

  • By phone at 240-402-2405
  • By email at CAERS@cfsan.fda.gov
  • By mail at: FDA, CAERS, HFS-700, 2A-012/CPK1, 5100 Paint Branch Parkway, College Park, MD 20740

This article appears on FDA's Consumer Updates page, which features the latest on all FDA-regulated products.

August 15, 2014

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