Home Ingredients Lupin Protein (Lupinus angustifolius and Lupinus albus)

Lupin Protein (Lupinus angustifolius and Lupinus albus)

Lupinus angustifolius; Lupinus albus
Evidence Level
Limited
8 Clinical Trials
5 Documented Benefits
2/5 Evidence Score

Lupin protein is a plant protein from the seeds of sweet lupins, mainly narrow-leafed lupin (Lupinus angustifolius) and white lupin (Lupinus albus), sold as an isolate or concentrate and in lupin flour. It is lower in essential amino acids, leucine, lysine and methionine than whey. In adults with high cholesterol, 25 to 35 g/day of lupin protein gave lower LDL cholesterol or a lower LDL to HDL ratio than milk protein or casein in two trials, but a 25 g/day isolate drink did not differ from milk protein in lipids or blood pressure. Lupin kernel flour bread, which adds fiber as well as protein, lowered 24-hour systolic blood pressure by 3 mm Hg over 16 weeks in one trial and raised fullness at single meals but did not add to weight loss over 12 months. Lupin is a listed food allergen in the EU, and people allergic to peanut may also react, sometimes severely. Its seeds contain bitter alkaloids, which tested isolates held at low levels.

Studied Dose No dose is established for any health outcome. Trials gave 25 to 35 g/day of lupin protein in drinks or foods for 4 to 8 weeks, bread with lupin kernel flour in place of 15 to 20 percent of daily energy, or 0.94 g/kg of lupin flour with one meal.
Active Compound Protein from sweet lupin seeds (Lupinus angustifolius, Lupinus albus), as isolate, concentrate or flour; low in methionine and lysine.

Benefits

Blood lipid markers with lupin protein

In adults with high blood cholesterol, 25 g/day of lupin protein built into foods for 28 days gave lower LDL cholesterol than milk protein, and 35 g/day for 6 weeks gave a lower LDL to HDL ratio than casein. A 25 g/day lupin protein isolate drink did not differ from milk protein in lipids over 8 weeks. These are blood markers, not heart outcomes.

Supported by Trial 5, Trial 8

Plant protein source with a lower amino acid score than whey

In a lab comparison, essential amino acids made up 21 percent of lupin protein against 43 percent of whey, and leucine, lysine and methionine were all below requirement, so about 52 g of lupin protein matched the leucine in 25 g of whey. In 9 healthy men, about 91 percent of lupin flour protein was digested, and it was used about as well as soy protein.

Supported by Trial 1, Trial 7

Blood pressure with lupin kernel flour bread

In 74 overweight adults, eating bread made with lupin kernel flour, which adds fiber as well as protein, instead of white bread for 16 weeks lowered 24-hour systolic blood pressure by 3.0 mm Hg, with no change in diastolic pressure. A 12-month trial found 1 mm Hg lower pressures only at 12 months, and 8-week trials of lupin foods or a lupin protein isolate drink found no difference from control.

Supported by Trial 1, Trial 2

Fullness and next-meal intake after a lupin bread breakfast

In 16 adults, a breakfast of lupin kernel flour bread raised fullness ratings and cut energy intake at lunch by 488 kJ versus an energy-matched white bread breakfast, and it lowered the hunger hormone ghrelin in a second group. These were single meals; over 12 months, lupin-enriched foods did not add to weight loss.

Supported by Trial 6, Trial 1

Smaller blood sugar rise when added to a carbohydrate meal

In 12 healthy young adults, adding sweet lupin flour to a carbohydrate-rich meal blunted the first-hour blood sugar rise by 54 percent versus the meal alone, as much as whey did. In 24 adults with type 2 diabetes, lupin kernel flour added to a glucose drink lowered the glucose response. Eight weeks of lupin foods did not change average blood sugar.

Supported by Trial 7

Mechanism of action

1

Amino acid supply and the leucine signal

Eating protein raises blood essential amino acids, and leucine helps switch on muscle protein synthesis. In one commercial lupin protein, essential amino acids were 21 percent of protein and leucine 5.2 percent, below WHO/FAO/UNU requirements, with lysine (3.5 percent) and methionine (0.3 percent) also low, so a larger serving or a blend is needed to match whey.

2

Digestibility of lupin protein

In 9 healthy men, sampled at the end of the small intestine, real ileal digestibility of 15N-labeled sweet lupin flour protein was 91 percent, and its use after the meal was similar to that of a soy protein isolate, even though the flour is rich in fiber.

3

Protein and fiber in place of refined carbohydrate

Lupin kernel flour is high in protein and fiber and low in carbohydrate. In the 16-week bread trial, swapping it into bread raised daily protein by 13.7 g and fiber by 12.5 g versus white bread, the dietary shift the trial was designed to test for blood pressure; the trial did not separate the effect of protein from that of fiber.

Clinical trials

1
Lupin Kernel Flour Bread: 24-Hour Blood Pressure Over 16 Weeks
PubMed

Randomized parallel trial (registered ACTRN12606000034538) in which participants replaced 15 to 20 percent of their usual daily energy with lupin kernel flour-enriched bread or white bread for 16 weeks, with 24-hour ambulatory blood pressure at baseline and 16 weeks; blood pressure was the stated objective. A whole-flour food, so protein and fiber rose together. Funding is not stated in the abstract (Lee et al. 2009, Am J Clin Nutr)

88 overweight and obese men and women; 74 completed (37 per group), with normal average blood pressure at baseline.

Versus white bread, lupin bread raised protein intake by 13.7 g/day and fiber by 12.5 g/day. 24-hour systolic blood pressure was 3.0 mm Hg lower (P = 0.03) and pulse pressure 3.5 mm Hg lower (P < 0.001), while diastolic pressure (P = 0.47) and heart rate did not differ.

2
Lupin-Enriched Foods in a 12-Month Weight Loss Trial (weight null)
PubMed

Randomized parallel trial of lupin-enriched foods versus matching high-carbohydrate control foods through 3 months of energy restriction, 1 month of weight stabilization and 8 months of weight maintenance; body weight, body composition and cardiovascular risk factors were measured at baseline, 4 and 12 months. Funding is not stated in the abstract (Belski et al. 2011, Int J Obes (Lond))

131 overweight men and women.

Lupin did not change weight loss at 4 months (0.1 kg) or 12 months (-0.6 kg), weight maintenance, body fat or fat-free mass versus control. 24-hour systolic and diastolic blood pressure were 1.3 and 1.0 mm Hg lower at 12 months but not at 4 months, and fasting insulin and HOMA scores were lower at both times.

3
Lupin-Enriched Foods for 8 Weeks: Blood Glucose and Home Blood Pressure (null)
PubMed

Double-blind randomized crossover trial of lupin-enriched bread, pasta, breakfast cereal and crumbs versus energy-matched control foods, eaten at breakfast and lunch daily and at dinner at least 3 days a week for 8 weeks each, with an 8-week washout. Funding is not stated in the abstract (Ward et al. 2020, Food Funct)

22 adults with type 2 diabetes (14 men, 8 women; mean age 58); 17 completed both arms and all were analyzed.

Lupin foods had no significant effect on mean blood glucose (P = 0.214) or post-meal glucose (P = 0.196), home systolic (P = 0.33) or diastolic (P = 0.321) blood pressure, heart rate, or body weight versus control foods.

4
Lupin Protein Isolate 25 g/day vs Milk Protein: LDL Cholesterol and Blood Pressure (null between groups)
PubMed

Randomized, controlled, double-blind crossover trial (NCT01304992) of 25 g/day Lupinus angustifolius protein isolate or milk protein isolate in drinks for 8 weeks each, separated by a 4-week washout; LDL cholesterol was the primary outcome. Funded by the German Federal Ministry of Education and Research (Bähr et al. 2013, Nutr J)

33 adults with high blood cholesterol.

Blood pressure and plasma lipids did not differ between lupin and milk protein, except higher HDL cholesterol at week 4 with lupin. LDL cholesterol fell from baseline at week 4 with both proteins, only in those with higher cholesterol, and the change was gone by week 8. Blood pressure fell from baseline within the lupin phase at week 8. Both proteins slightly raised body weight and body fat.

5
Lupin Protein Foods 25 g/day vs Milk Protein: LDL Cholesterol Over 28 Days
PubMed

Randomized, controlled, double-blind three-phase crossover trial (NCT01598649) of 25 g/day lupin protein, milk protein, or milk protein plus 1.6 g/day arginine, built into bread, rolls, sausage and a vegetarian spread for 28 days each with 6-week washouts; the registered primary outcome was change in cholesterol metabolism. Funding is not stated in the abstract (Bähr et al. 2015, Clin Nutr)

72 adults with high blood cholesterol; 68 included in the final analysis.

LDL cholesterol was significantly lower after lupin protein than after milk protein, and homocysteine was lower than after both milk protein diets. Total and LDL cholesterol fell more in those with higher baseline cholesterol. These are blood markers measured over 4 weeks, not heart outcomes.

6
Lupin Kernel Flour Bread at Breakfast: Fullness and Next-Meal Intake
PubMed

Two randomized controlled crossover single-meal trials comparing lupin kernel flour-enriched bread with white bread at an energy-matched breakfast (1655 kJ) and at lunch, with ad libitum lunch intake measured in study 1 and blood sampling for 3 hours in study 2. Funding is not stated in the abstract (Lee et al. 2006, Am J Clin Nutr)

16 adults (study 1) and 17 adults (study 2).

The lupin bread breakfast gave higher satiety ratings (P < 0.001) and 488 kJ lower intake at lunch than the white bread breakfast, and a lupin bread lunch lowered intake at that meal by 1028 kJ. In study 2, mean 3-hour plasma ghrelin was lower after lupin bread (P = 0.009). Single-meal measures, not weight change.

7
Lupin Flour vs Whey Added to a Carbohydrate Meal: Blood Sugar Response
PubMed

Randomized crossover single-meal study of a carbohydrate-rich reference meal alone, with whey protein isolate (0.42 g/kg body weight), or with sweet lupin flour (0.94 g/kg, giving the same protein), with blood glucose and insulin measured at baseline and seven later time points. Funded by a Helmholtz Space Life Sciences Research School (SpaceLife) scholarship (Schopen et al. 2017, Front Physiol)

12 healthy men and women aged 23 to 33.

Both additions blunted the post-meal blood glucose rise versus the meal alone (P < 0.001): by 54 percent with lupin and 46 percent with whey over the first 60 minutes, with no difference between them. Insulin rose more with whey than with lupin, though neither differed from the meal alone.

8
Lupin Protein 35 g/day vs Casein: Blood Lipids Over 6 Weeks
PubMed

Randomized, double-blind, casein-controlled parallel trial comparing 35 g/day of lupin protein with casein as the control protein for 6 weeks, with plasma lipids and amino acids measured. Funding is not stated in the abstract (Weisse et al. 2010, Eur J Nutr)

Adults with high blood cholesterol; 43 completed (23 women, 20 men).

Total cholesterol fell from baseline in both groups (by 0.50 and 0.47 mmol/L). LDL cholesterol fell within the lupin group (by 0.31 mmol/L) while HDL cholesterol fell within the casein group, so the net change in the LDL to HDL ratio was 0.24 lower with lupin (P < 0.05). Triglycerides, glucose and homocysteine did not differ between groups.

Side effects and drug interactions

Common Potential side effects

Allergy: lupin is on the EU list of allergens that must be emphasized on food labels (Regulation (EU) No 1169/2011, Annex II, "Lupin and products thereof"). The FDA notes that lupin is in the same plant family as peanut, that people allergic to peanut may also react to it, and that reactions can be severe and life-threatening. In 39 peanut-sensitized adults, 35 percent had clinically relevant lupin sensitization on food challenge, and 0.5 mg of lupin caused mild symptoms in the most sensitive. People with peanut or legume allergy should avoid lupin products unless an allergist advises otherwise.
US labels: lupin is not one of the major allergens under US allergen labeling law, so it may not be highlighted, but the FDA requires lupin ingredients to be named in the ingredient list.
Lupin alkaloids: lupin seeds contain quinolizidine alkaloids that can cause anticholinergic effects and changes in heart electrical conduction at high intake. EFSA identified a lowest single effective dose of 0.16 mg sparteine per kg body weight and flagged a possible risk from seeds that are not debittered or are high in alkaloids. Lupin flours, protein isolates and foods tested in one survey were within the 200 mg/kg limit used in Australia, New Zealand, Great Britain and France, and isolates were particularly low. Avoid lupin seeds that have not been properly debittered.
Pregnancy and breastfeeding: lupin protein has not been studied in pregnancy or breastfeeding in the trials cited here; ask a clinician first.
Lupin protein is a food protein and is not a treatment for any disease; it does not replace medical care.

Important Drug interactions

Glucose-lowering medicines: in single-meal tests, lupin flour added to a carbohydrate meal or glucose drink lowered the blood sugar rise, and in one study raised insulin and C-peptide; discuss regular use with your clinician if you take glucose-lowering drugs.
No other drug interactions specific to lupin protein are documented in the sources cited here.

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Frequently asked questions about Lupin Protein (Lupinus angustifolius and Lupinus albus)

Is lupin protein a complete protein?

It contains all the essential amino acids but in lower amounts than whey. In one lab analysis, essential amino acids were 21 percent of lupin protein against 43 percent of whey, and leucine, lysine and methionine were below requirement, so about 52 g of lupin protein was needed to match the leucine in 25 g of whey. Its protein was well digested (about 91 percent) in a small human study. No trial has tested lupin protein for muscle gain with training.

Who should avoid lupin protein?

Anyone allergic to lupin, and people with peanut allergy unless an allergist says otherwise: lupin is in the same plant family as peanut, the EU lists it as a food allergen, and in one study a third of peanut-sensitized adults reacted to lupin on challenge. In the US it is not a major labeled allergen, so read ingredient lists for lupin or lupine.

Does lupin protein help with weight loss?

Not shown. Lupin bread raised fullness and lowered intake at the next meal in single-meal tests, but in a 12-month trial in 131 overweight adults, lupin-enriched foods did not add to weight loss or help keep weight off compared with matching control foods, and an 8-week trial found no change in body weight.

Are lupin alkaloids a concern in protein powders?

Lupin seeds contain bitter quinolizidine alkaloids, which can cause anticholinergic effects; EFSA flagged a possible risk mainly from seeds eaten without debittering or high in alkaloids. Lupin flours and protein isolates tested in one survey were all within the 200 mg/kg limit used in Australia, New Zealand, Great Britain and France, with isolates particularly low. Buy from brands that test for alkaloids.

What is Lupin Protein?

Lupin protein is a plant protein from the seeds of sweet lupins, mainly narrow-leafed lupin (Lupinus angustifolius) and white lupin (Lupinus albus), sold as an isolate or concentrate and in lupin flour. It is lower in essential amino acids, leucine, lysine and methionine than whey.

What is Lupin Protein used for?

NutraSmarts does not list Lupin Protein under a health category. What the research covers: In adults with high blood cholesterol, 25 g/day of lupin protein built into foods for 28 days gave lower LDL cholesterol than milk protein, and 35 g/day for 6 weeks gave a lower LDL to HDL ratio than casein.

What is the recommended dosage of Lupin Protein?

No dose is established for any health outcome. Trials gave 25 to 35 g/day of lupin protein in drinks or foods for 4 to 8 weeks, bread with lupin kernel flour in place of 15 to 20 percent of daily energy, or 0.94 g/kg of lupin flour with one meal. Always follow the product label and check with a healthcare provider for personal advice.

Is Lupin Protein safe, and does it have side effects?

Side effects and cautions reported for Lupin Protein include: Allergy: lupin is on the EU list of allergens that must be emphasized on food labels (Regulation (EU) No 1169/2011, Annex II, "Lupin and products thereof"). It may also interact with some medications. Lupin Protein is not right for everyone, so check with a healthcare provider first if you are pregnant or breastfeeding, have a medical condition, or take prescription medication.

Does Lupin Protein interact with any medications?

Possible interactions include: Glucose-lowering medicines: in single-meal tests, lupin flour added to a carbohydrate meal or glucose drink lowered the blood sugar rise, and in one study raised insulin and C-peptide; discuss regular use with your clinician if you take glucose-lowering drugs. If you take prescription medication, check with a pharmacist or doctor before using it.

How strong is the scientific evidence for Lupin Protein?

NutraSmarts rates the evidence for Lupin Protein as Limited (2 out of 5). It is backed by 8 study summaries and 16 cited references summarized on this page. A higher rating reflects more, larger, and better-designed human studies.

References(16 citations)

Evidence ratings on NutraSmarts are based on the totality of human clinical research, with emphasis on randomized controlled trials, meta-analyses, and systematic reviews. The references below directly support claims made throughout this page.

  1. Lee YP, Mori TA, Puddey IB, Sipsas S, Ackland TR, Beilin LJ, Hodgson JM. Effects of lupin kernel flour-enriched bread on blood pressure: a controlled intervention study. Am J Clin Nutr. 2009;89(3):766-72. doi: 10.3945/ajcn.2008.26708.PubMedUsed to support: Randomized parallel trial (registered ACTRN12606000034538) in 88 overweight and obese adults, 74 completing: replacing 15 to 20 percent of daily energy with lupin kernel flour-enriched bread instead of white bread for 16 weeks raised protein (13.7 g/day) and fiber (12.5 g/day) intake and lowered 24-hour ambulatory systolic blood pressure by 3.0 mm Hg (P = 0.03) and pulse pressure by 3.5 mm Hg versus control; diastolic pressure and heart rate did not differ. Blood pressure was the stated objective. Funding is not stated in the abstract.
  2. Belski R, Mori TA, Puddey IB, Sipsas S, Woodman RJ, Ackland TR, Beilin LJ, Dove ER, Carlyon NB, Jayaseena V, Hodgson JM. Effects of lupin-enriched foods on body composition and cardiovascular disease risk factors: a 12-month randomized controlled weight loss trial. Int J Obes (Lond). 2011;35(6):810-9. doi: 10.1038/ijo.2010.213.PubMedUsed to support: 12-month randomized parallel trial in 131 overweight adults eating lupin-enriched foods or matching high-carbohydrate control foods through 3 months of weight loss, 1 month of stabilization and 8 months of maintenance: lupin did not change weight loss at 4 months (0.1 kg) or 12 months (-0.6 kg), weight maintenance, body fat or fat-free mass. 24-hour systolic (-1.3 mm Hg) and diastolic (-1.0 mm Hg) blood pressure were lower at 12 months but not at 4 months, and fasting insulin and HOMA were lower at both times. Funding is not stated in the abstract.
  3. Ward NC, Mori TA, Beilin LJ, Johnson S, Williams C, Gan SK, Puddey IB, Woodman R, Phillips M, Connolly E, Hodgson JM. The effect of regular consumption of lupin-containing foods on glycaemic control and blood pressure in people with type 2 diabetes mellitus. Food Funct. 2020;11(1):741-747. doi: 10.1039/c9fo01778j.PubMedUsed to support: Double-blind randomized crossover trial in 22 adults with type 2 diabetes (17 completed both arms; all analyzed by intention to treat): 8 weeks of lupin-enriched bread, pasta, cereal and crumbs versus energy-matched control foods had no significant effect on mean or post-meal blood glucose, home systolic or diastolic blood pressure, heart rate or body weight. A null blood pressure result. Funding is not stated in the abstract.
  4. Bähr M, Fechner A, Krämer J, Kiehntopf M, Jahreis G. Lupin protein positively affects plasma LDL cholesterol and LDL:HDL cholesterol ratio in hypercholesterolemic adults after four weeks of supplementation: a randomized, controlled crossover study. Nutr J. 2013;12:107. doi: 10.1186/1475-2891-12-107.PubMedUsed to support: Randomized, controlled, double-blind crossover trial (NCT01304992) in 33 adults with high blood cholesterol: 25 g/day of a Lupinus angustifolius protein isolate in drinks versus milk protein isolate for 8 weeks each. Blood pressure and plasma lipids did not differ between the two proteins except HDL cholesterol at week 4; LDL cholesterol (the primary outcome) fell from baseline at week 4 with both proteins, a change seen only in those with higher cholesterol and gone by week 8. Within the lupin phase, blood pressure fell from baseline by week 8. Both proteins caused a slight rise in body weight and fat. Funded by the German Federal Ministry of Education and Research.
  5. Bähr M, Fechner A, Kiehntopf M, Jahreis G. Consuming a mixed diet enriched with lupin protein beneficially affects plasma lipids in hypercholesterolemic subjects: a randomized controlled trial. Clin Nutr. 2015;34(1):7-14. doi: 10.1016/j.clnu.2014.03.008.PubMedUsed to support: Randomized, controlled, double-blind three-phase crossover trial (NCT01598649) in 72 adults with high blood cholesterol (68 analyzed): 25 g/day of lupin protein, milk protein, or milk protein plus 1.6 g/day arginine, built into bread, rolls, sausage and spread for 28 days each. LDL cholesterol was lower after lupin than after milk protein, and homocysteine was lower than after both milk protein diets; total and LDL cholesterol fell more in those with higher baseline cholesterol. Blood marker results. Funding is not stated in the abstract.
  6. Lee YP, Mori TA, Sipsas S, Barden A, Puddey IB, Burke V, Hall RS, Hodgson JM. Lupin-enriched bread increases satiety and reduces energy intake acutely. Am J Clin Nutr. 2006;84(5):975-80. doi: 10.1093/ajcn/84.5.975.PubMedUsed to support: Two randomized crossover single-meal trials: in 16 adults, a breakfast of lupin kernel flour-enriched bread gave higher satiety ratings and 488 kJ lower intake at an ad libitum lunch 3 hours later than an energy-matched white bread breakfast, and a lupin bread lunch lowered intake at that lunch by 1028 kJ; in 17 adults, the lupin bread breakfast lowered mean 3-hour plasma ghrelin. Short-term appetite measures, not a weight outcome.
  7. Schopen K, Ewald AC, Johannes BW, Bloch W, Rittweger J, Frings-Meuthen P. Short-Term Effects of Lupin vs. Whey Supplementation on Glucose and Insulin Responses to a Standardized Meal in a Randomized Cross-Over Trial. Front Physiol. 2017;8:198. doi: 10.3389/fphys.2017.00198.PubMedUsed to support: Randomized crossover single-meal study in 12 healthy adults aged 23 to 33: adding sweet lupin flour (0.94 g/kg body weight, giving the same protein as 0.42 g/kg whey) or whey to a carbohydrate-rich meal blunted the 0 to 60 minute blood glucose rise by 54 percent and 46 percent versus the meal alone, with no difference between lupin and whey; insulin rose more with whey than lupin, though neither differed from the meal alone. Funded by a Helmholtz Space Life Sciences Research School (SpaceLife) scholarship.
  8. Dove ER, Mori TA, Chew GT, Barden AE, Woodman RJ, Puddey IB, Sipsas S, Hodgson JM. Lupin and soya reduce glycaemia acutely in type 2 diabetes. Br J Nutr. 2011;106(7):1045-51. doi: 10.1017/S0007114511001334.PubMedUsed to support: Randomized controlled crossover single-drink study in 24 adults with type 2 diabetes: adding lupin kernel flour (12.5 g fiber and 22 g protein) or matching soy isolates to a 50 g glucose drink lowered the 4-hour glucose response and raised insulin and C-peptide versus glucose alone; glucose did not differ between lupin and soy, and lupin gave a smaller insulin response than soy. Funding is not stated in the abstract.
  9. Gorissen SHM, Crombag JJR, Senden JMG, Waterval WAH, Bierau J, Verdijk LB, van Loon LJC. Protein content and amino acid composition of commercially available plant-based protein isolates. Amino Acids. 2018;50(12):1685-1695. doi: 10.1007/s00726-018-2640-5.PubMedUsed to support: Laboratory analysis of commercial protein isolates: the one lupin protein sample was 61 percent protein; essential amino acids made up 21 percent of its protein, below the WHO/FAO/UNU requirement, against 43 percent for whey; leucine was 5.2 percent, lysine 3.5 percent and methionine 0.3 percent of protein, all below requirement; about 52 g of lupin protein (86 g of that powder) supplies the leucine in 25 g of whey. Two authors reported honoraria or consulting fees from dairy and medical nutrition companies.
  10. Mariotti F, Pueyo ME, Tomé D, Mahé S. The bioavailability and postprandial utilisation of sweet lupin (Lupinus albus)-flour protein is similar to that of purified soyabean protein in human subjects: a study using intrinsically 15N-labelled proteins. Br J Nutr. 2002;87(4):315-23. doi: 10.1079/BJNBJN2002526.PubMedUsed to support: Human study in 9 healthy men given a meal with intrinsically 15N-labeled sweet lupin (Lupinus albus) flour: real ileal digestibility of lupin protein was 91 percent, and its post-meal use was similar to a soy protein isolate tested in 9 other men. A one-meal protein use study.
  11. Peeters KA, Koppelman SJ, Penninks AH, Lebens A, Bruijnzeel-Koomen CA, Hefle SL, Taylor SL, van Hoffen E, Knulst AC. Clinical relevance of sensitization to lupine in peanut-sensitized adults. Allergy. 2009;64(4):549-55. doi: 10.1111/j.1398-9995.2008.01818.x.PubMedUsed to support: Study of 39 unselected peanut-sensitized adults: 82 percent were sensitized to lupine and 35 percent had clinically relevant lupine sensitization on double-blind placebo-controlled food challenge; the lowest eliciting dose of lupine, causing mild subjective symptoms, was 0.5 mg, with a no observed adverse effect level of 0.1 mg, and no patient was aware that lupine is used in food.
  12. EFSA Panel on Contaminants in the Food Chain (CONTAM), Schrenk D, Bodin L, Chipman JK, Del Mazo J, Grasl-Kraupp B, Hogstrand C, Hoogenboom LR, Leblanc JC, Nebbia CS, Nielsen E, Ntzani E, Petersen A, Sand S, Schwerdtle T, Vleminckx C, Wallace H, Alexander J, Cottrill B, Dusemund B, Mulder P, Arcella D, Baert K, Cascio C, Steinkellner H, Bignami M. Scientific opinion on the risks for animal and human health related to the presence of quinolizidine alkaloids in feed and food, in particular in lupins and lupin-derived products. EFSA J. 2019;17(11):e05860. doi: 10.2903/j.efsa.2019.5860.PubMedUsed to support: EFSA CONTAM Panel opinion on quinolizidine alkaloids in Lupinus albus, L. angustifolius, L. luteus and L. mutabilis: anticholinergic effects and changes in cardiac electrical conduction are the critical acute effects; a lowest single oral effective dose of 0.16 mg sparteine/kg body weight was used as the reference point, and no chronic reference point could be set. Exposure estimates may indicate a risk for some consumers, for example when lupin seeds are eaten without debittering or are high in alkaloids.
  13. Resta D, Boschin G, D'Agostina A, Arnoldi A. Evaluation of total quinolizidine alkaloids content in lupin flours, lupin-based ingredients, and foods. Mol Nutr Food Res. 2008;52(4):490-5. doi: 10.1002/mnfr.200700206.PubMedUsed to support: Laboratory analysis of 27 lupin flours, protein isolates and lupin foods: all were within the 200 mg/kg maximum limit for quinolizidine alkaloids set by health authorities in Australia, New Zealand, Great Britain and France, and alkaloid levels were particularly low in protein isolates and in foods made with them.
  14. European Parliament and Council of the European Union. Regulation (EU) No 1169/2011 on the provision of food information to consumers, Annex II: Substances or products causing allergies or intolerances. Official Journal of the European Union (text as published on legislation.gov.uk). 2011;Annex II, item 13. Web page, accessed 2026..SourceUsed to support: Not PubMed-indexed (EU regulation, read in the copy published on legislation.gov.uk, accessed 2026). Annex II, the list of allergens that must be emphasized on food labels, includes item 13, "Lupin and products thereof".
  15. U.S. Food and Drug Administration. Lupin and Allergenicity: Frequently Asked Questions FDA. 2018;Web page, content current as of 2018 Jan 4; accessed 2026..SourceUsed to support: Not PubMed-indexed (FDA web page, accessed 2026). Lupin is a legume in the same plant family as peanuts; people allergic to peanuts may also react to lupin, and reactions can be severe and life-threatening. Lupin is not one of the major food allergens under the US allergen labeling law, but lupin and lupin-derived ingredients must be declared by name in the ingredient list.
  16. Weisse K, Brandsch C, Zernsdorf B, Nkengfack Nembongwe GS, Hofmann K, Eder K, Stangl GI. Lupin protein compared to casein lowers the LDL cholesterol:HDL cholesterol-ratio of hypercholesterolemic adults. Eur J Nutr. 2010;49(2):65-71. doi: 10.1007/s00394-009-0049-3.PubMedUsed to support: Randomized, double-blind, casein-controlled parallel trial in adults with high blood cholesterol (43 completed): 35 g/day of lupin protein versus casein for 6 weeks. Both lowered total cholesterol from baseline; LDL cholesterol fell within the lupin group and HDL cholesterol within the casein group, giving a 0.24 lower net change in the LDL to HDL ratio with lupin (P < 0.05). Triglycerides, glucose and homocysteine did not differ between groups. Funding is not stated in the abstract.