Experts say there could be an increase in the number of people with allergic reactions
Experts say a ‘new ingredient’ now found in thousands of foods families across the UK eat every day could be behind a spike in potentially fatal reactions. Pea protein is now added to a large number of ultra-processed foods, including crisps, ice cream, oven chips, breads and cakes, processed meats, sweets, and takeaway burgers.
Pea protein is often used as a meat alternative in vegetarian and vegan foods – as well as being used to bulk or emulsofy foods and improve texture.
It is also sold as a protein supplement and is the basis of some supplement drinks and shakes. But charity Allergy UK says pea allergies are now more common and can cause ‘serious reactions that may be life-threatening’, reports MailOnline.
A spokesman for the charity said: “The rise in pea allergy might be linked to the rise of foods containing ingredients such as pea protein and pea fibre.”
Pea protein was first extracted from peas between the 1940s and 1970s, and was developed as a potential additive for foods in the 1980s and 1990s. Mass production began in earnest in the 2000s and 2010s when it was recognised that pea protein could be an alterbative to soy protein – which has to be declared as an allergen on ingredients.
The Food Standards Agency is now reviewing whether peas should be classed as an allergen.
People allergic to peanuts, lentils, or chickpeas sometimes react to peas, too, because they all belong to the legume family. There are reports of an increasing number of people with allergies in Europe and North America.
What happens if someone with a pea allergy eats pea protein?
- Mild to moderate symptoms: These can include hives, itching, swelling of lips/tongue, stomach pain, nausea, or vomiting.
- Severe reactions: In rare cases, exposure can trigger anaphylaxis (a potentially life-threatening reaction with breathing difficulty, throat swelling, or a sudden drop in blood pressure).
- Protein isolates vs. whole peas: Even though pea protein isolates are highly processed, they still contain the allergenic proteins (like vicilin and legumin). Processing doesn’t reliably remove allergenicity.