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Key Allergens

Peas are legumes in the Fabaceae family of plants which also includes peanuts, lentils, lupin, chickpeas, green beans and mung beans. If you want a more extensive list of legumes you can visit the Legume Page.

Pis s 1 and Pis s 2 are vicilin protein and convicilin proteins, also known as 7S seed storage proteins. These proteins are most commonly found in nuts, seeds and other legumes.

Pis s 3 is a Lipid Transfer Protein (LTP), these proteins are panallergens which have the potential to cause allergic reactions across groups of different foods.

There has been an increase in the number of "free from" foods which are using pea protein as an ingredient to make dairy free and nut free foods. Additionally more people are choosing to eat vegan foods and these also may contain pea proteins as alternative high protein sources. Peanuts contain both 7S seed storage proteins and lipid transfer proteins, so those with a peanut allergy may also react to products containing pea proteins.

Food Intolerances

Food is high in FODMAP Food is low in salicylates Food is low in lectins

Peas are a high FODMAP food. FODMAP stands for Fermentable oligosaccharides, disaccharides, monosaccharides and polyols. Foods high in FODMAPs can cause symptoms of food intolerance, affecting the gastro intestinal system and this can be mistaken for a true IgE food allergy.

Peas a food low in salicylates. Salicylates have the potential to cause worsening of asthma, swelling, itching and hives as well as food intolerance symptoms in people who are sensitive to salicylates.

Peas contain a low amount of lectins, another cause of food intolerance. Cooking foods with lectins makes them more digestible and can reduce the symptoms of food intolerance.

You can read more about Food Intolerances on the dedicated Food Intolerance Page.

Associated Syndromes

You may be suffering from LTP Syndrome if you have reactions to various fruits, vegetables and nuts and your reactions continue to be severe after you have discarded the peel and have cooked the food.

Cross Reactivity

Other edible plants in the Fabaceae family of plants are gum arabic, peanut, carob beans (locuts bean gum), chickpea (garbanzo beans), guar gum, edamame beans (soya), liquorice, lentils, runner beans, butter beans (lima bean), green beans, kidney beans, lupin, tamarind fenugreek, broad beans (faba beans), adzuki beans (red beans) and mung beans.

Common foods involved in LTP allergy include kiwi, strawberries, sunflower seeds, walnut, apple, mulberry, banana, pea, apricot, cherry, plum, almond, peach pomegranate, raspberry, tomato, grape, celery, peanut, asparagus, cabbage, broccoli, chestnut, lemon, tangerine, orange, hazelnut, lettuce, lentils, lupin, green bean, pear, mustard, wheat and maize.

7S seed storage proteins are found in various nuts and seeds, you may also react to cashew, pecan, hazelnut, buckwheat, soya beans, walnuts, lentils, lupin, macadamia nuts, sesame and mung beans.

These food lists are not exhaustive, the most up to date information is on the Cross Reactivity Tool.



Allergen Encyclopedia - Peas

Anaphylaxis Campaign - Legume & Pulses Allergy

Allergic Living - Peanut Allergy - Link to peas and beans

Healthline - FODMAP Foods

Articles and Journals

Food allergy outside the eight big foods in Europe: A systematic review and meta-analysis, 2024

Vegan diets from an allergy point of view – Position paper of the DGAKI working group on food allergy, 2023

Is pea our hidden allergen? An American pediatric case series, 2023

Characteristics of Pediatric patients with IgE mediated allergy to green pea, 2022

IgE mediated legume allergy in east Mediterranean children: A reflection of multiple food allergies, 2022

A perspective on pea allergy and pea allergens, 2021

Pea (Pisum sativum) allergy in children: Pis s 1 is an immunodominant major pea allergen and presents IgE binding sites with potential diagnostic value, 2020

Allergy to Peanut, Soybean, and Other Legumes: Recent Advances in Allergen Characterization, Stability to Processing and IgE Cross‐Reactivity, 2017

A novel lipid transfer protein from the pea, Pisum sativum: isolation, recombinant expression, solution structure, antifungal activity, lipid binding, and allergenic properties, 2016

Allergy to cooked, but not raw, peas: a case series and review, 2015

Vicilin and convicilin are potential major allergens from pea, 2004

Legume cross-reactivity, 2003

Patients with anaphylaxis to pea can have peanut allergy caused by cross-reactive IgE to vicilin (Ara h 1), 2003

Let me know if you found any of these interesting or useful. If you spot an article or research that you think is interesting you can message me or tag me on Facebook or Twitter - links at the bottom of the page.

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