Unexpected Foods Like Pea Protein and Buckwheat Can Cause Serious Allergic Reactions

Food allergies are becoming increasingly diverse, extending beyond well-known culprits such as peanuts and shellfish. Recent research highlights that many people are reacting to foods that are not currently listed as common allergens in UK regulations. Severe allergic reactions have been rising, prompting experts to call for a reassessment of which foods require mandatory allergen labeling.

Approximately one-third of the UK population—around 21 million individuals—live with some form of allergy. Data from 1998 to 2018 show over 100,000 hospitalizations related to food allergies and 152 fatalities. Around 6% of UK adults—about 2.4 million—have a medically confirmed food allergy.

The existing Food Information Regulations 2014 mandate clear labels for 14 major allergens, including gluten-containing cereals, shellfish, mollusks, fish, peanuts, tree nuts, soy, milk, eggs, mustard, sesame, celery, sulfites, and lupin. These must be clearly indicated on packaging or disclosed when eating out. The introduction of Natasha's Law in October 2021 further enhanced transparency by requiring full ingredient lists with highlighted allergens for pre-packed foods for direct sale.

Despite these measures, recent studies suggest that the list of known allergens may still be insufficient. A large European database study analyzing nearly 3,000 cases of food-induced anaphylaxis between 2002 and 2023 identified several foods not currently on mandatory labeling lists that accounted for at least 1% of cases. These include goat's and sheep's milk (2.8%), buckwheat (2.4%), peas and lentils (1.8%), pine nuts (1.6%), kiwi (1.5%), apples (1%), beehive products (1%), and alpha-gal—a sugar in red meat (1.7%). Experts argue that at least some of these, particularly goat’s and sheep’s milk, buckwheat, peas, lentils, and pine nuts, should be added to the mandatory labeling list due to their frequency and severity of reactions.

The rising popularity of vegan and plant-based diets has increased the use of ingredients like pea protein, lentil flour, and buckwheat—each linked to allergic reactions. Studies have shown that pea protein, extensively used in meat substitutes, can trigger reactions in individuals allergic to legumes. Cross-reactivity among similar proteins further heightens the risk of hidden allergens in ostensibly healthy foods.

Distinguishing true food allergies from food intolerances is crucial. Allergies involve an immune response with the production of immunoglobulin E (IgE) antibodies, leading to symptoms ranging from itching, hives, or nausea to severe swelling, breathing difficulties, and potentially fatal anaphylaxis, often within minutes to hours after exposure.

Anaphylactic reactions require immediate medical attention. Emergency treatment typically involves intramuscular adrenaline, administered via auto-injectors like EpiPen, and may need repeating if symptoms persist, alongside calling emergency services. The physical and emotional toll of food allergies can be substantial, with ongoing anxiety around eating out, travel, and social activities, affecting mental health and quality of life.

As allergy triggers evolve, so must food safety regulations. Updating allergen labeling policies is vital to prevent future emergencies and ensure safe eating experiences for individuals with allergies.

Source: https://medicalxpress.com/news/2025-09-pea-protein-buckwheat-foods-trigger.html