Allergen family
Legume Allergens
Legume Allergens are legumes proteins — including Legumins (11S Globulins) and Vicilins (7S Globulins) — that commonly trigger allergic reactions and appear on ingredient labels under many different names.
Members of this family
| Ingredient | Known aliases |
|---|---|
| Arachis oil | 3 |
| Hydrolyzed vegetable protein | 3 |
| Lupin | 3 |
| Soy lecithin | 3 |
| Groundnut | 4 |
| Mandelonas | 2 |
| Soy protein isolate | 3 |
| Textured vegetable protein | 3 |
| Edamame | 2 |
| Miso | 2 |
| Tofu | 2 |
Also appears as
Case notes
Legume proteins hide behind vocabulary borrowed from chemistry, agriculture, and cooking — three very different label dialects. The proteins involved are seed storage globulins, the legumins (11S) and vicilins (7S), and the same family that includes the major peanut allergen also turns up in ingredients like lupin, soy lecithin, tofu, miso, edamame, and textured vegetable protein. Reactions in this family are usually moderate to severe, which makes precise reading worth the extra minute.
Botanical and trade names are the first trap. Arachis oil, groundnut oil, and Arachis hypogaea oil all describe the same thing, and none of them contains a word most parents are scanning for. Lupin may appear as lupine, lupin flour, or lupin bean. Soy lecithin can be shortened to soya lecithin, plain lecithin, or the additive code E322. Mandelonas is another name to learn outright, since it gives no hint of its source.
Processing language is the second trap. Hydrolyzed vegetable protein — often abbreviated HVP, or written as hydrolyzed soy protein or hydrolyzed plant protein — describes a method rather than a plant, so the legume behind it can disappear from view. Soy protein isolate reads like a supplement ingredient. This matters because these seed storage proteins are stable during processing and can persist in refined products, meaning a highly processed or refined ingredient is not automatically a cleared one. Keeping a written list of alias names, rather than relying on recall in a store aisle, tends to be the more reliable habit.
Questions
Legume Allergens are legumes proteins — including Legumins (11S Globulins) and Vicilins (7S Globulins) — that commonly trigger allergic reactions and appear on ingredient labels under many different names.