Experts have identified a recent surge in severe allergic reactions among families in the UK, potentially linked to the widespread use of a newfound ingredient in various everyday foods. Pea protein, now a common addition to numerous processed food items like crisps, ice cream, breads, and more, is being pinpointed as a possible trigger for these reactions.
Primarily utilized as a meat substitute in vegetarian and vegan products, pea protein also serves to enhance food texture and consistency. Despite its popularity as a protein supplement and a key element in supplement beverages, reports indicate an uptick in pea allergies that can lead to life-threatening responses, according to Allergy UK.
The charity highlights the growing prevalence of pea allergies, emphasizing the concerning nature of severe reactions that individuals may experience. The introduction of pea protein into the food industry dates back to its extraction from peas in the mid-20th century, with significant production escalation occurring in the 2000s and 2010s. This rise in usage stemmed from the recognition of pea protein as a viable alternative to soy protein, which is classified as an allergen.
Dr. James Cooper, Deputy Director of Food Policy at the Food Standards Agency, stresses the importance of providing comprehensive allergen information to aid individuals with food sensitivities in making informed choices. The agency’s recent guidelines advocate for transparent ingredient labeling in non-prepacked foods and urge consumers to communicate their allergies to food establishments.
Individuals allergic to peanuts, lentils, or chickpeas may also exhibit reactions to peas due to their shared legume lineage. Reports suggest an increasing incidence of allergies in Europe and North America, underlining the necessity for heightened allergy awareness and accurate allergen labeling in food products.