Lentil allergy

By Symon, Every Label · June 30, 2026

Lentil allergy is an immune reaction to the proteins in the lentil, Lens culinaris, and it is a leading legume allergy in much of the world, even though most people in the US have never heard of it as one. In plain terms: your child’s immune system reads certain lentil proteins as a threat, and the most serious form can run from hives to a whole-body allergic reaction that affects breathing and blood pressure, called anaphylaxis. Two things make lentil different from the allergens US families hear about most. First, lentil is not one of the major allergens US or European law requires a label to flag, so it can hide in plain sight (in dal, in pulse flours, in “vegetable protein”) with no warning. Second, lentil belongs to a small cluster of legumes (chickpea and pea) that genuinely tend to travel together, so a lentil diagnosis is one of the few legume allergies where the related foods really do need checking rather than assuming.

If your child was just diagnosed, read this first.

This page is long on purpose. It is also the page you will come back to for years. You do not need all of it today. This week, this is what matters:

• Carry the epinephrine auto-injectors your allergist prescribes everywhere your child goes, and learn the few signs that mean use one now. That is the section to read tonight (Emergency preparedness, below). If you do not have the prescription yet, that is the first call to your allergist or pediatrician.
• Read the full ingredient list, every time, not just the bold “contains” line. Lentil is not a US or EU major allergen, so the label may never flag it. Catch lentil, dal, dhal, masoor, red lentil, and lentil flour (Reading labels, below).
• Chickpea and pea need checking, not assuming. Lentil, chickpea, and pea genuinely tend to go together, so treat chickpea and pea as a question to test with your allergist, not a list to either eat or avoid blindly (Cross-reactivity, below).
• Cooking does not make lentil safe. Lentil’s main protein survives heat, so cooked dal and baked lentil-flour products still carry it. This is the opposite of the intuition some families have (Hidden sources, below).
• You do not have to understand the protein science to keep your child safe. The components and the test names are for unhurried conversations with your allergist.

Everything else here is waiting for you, in roughly the order the questions tend to come up. Read it when you want it.

Where a fact below is clinical, it carries its source. None of it is a substitute for your allergist.

What lentil allergy is, and who has it

Lentil allergy is an immediate, antibody-driven food allergy: when your child eats lentil, an antibody called IgE, sitting on their immune cells, latches onto the lentil proteins and triggers a release of histamine and other chemicals within minutes. That release is the reaction, and it can run from hives to a whole-body allergic reaction. That is the entity the emergency sections of this page protect against, and it is treated epinephrine-first.

How common lentil allergy is depends almost entirely on where a child lives and what they eat, more than for most allergens, so this page leads with the pattern rather than a single number. In Spain and the wider Mediterranean, and across the Indian subcontinent, lentil is one of the leading legume allergies in children and is frequently reported above peanut among legume-allergic children in those settings, because lentil is an early, heavy part of the weaning diet there. In the US and Northern Europe, lentil is a far less common pediatric allergen and peanut dominates. Onset is usually early childhood, tracking when lentil enters the diet.

One fact belongs up front because it shapes everything practical below: lentil’s main allergenic protein is heat-stable and digestion-stable. Cooking does not reliably reduce it, so cooked dal, lentil soup, and baked lentil-flour products still carry the allergen. Diagnosis combines your child’s history with testing, and the next section is the testing that sorts out how serious the allergy tends to be.

The components that drive severity

Lentil is not one thing to the immune system. It is a set of proteins, and one of them does most of the work. For lentil there is no long, well-mapped protein taxonomy the way there is for peanut, and that itself is worth knowing, because it shapes what your allergist can and cannot tell you from a test.

A standard lentil test (the skin prick, or the basic blood test) only tells you the immune system has noticed lentil at all, and for lentil it over-calls, because lentil shares cross-reactive proteins with other legumes that light up the test without always meaning a real reaction. A more detailed test, component testing, can look at the single best-characterized lentil protein, the one your allergist calls Len c 1. It is the heat-stable, digestion-stable storage protein associated with the more serious, whole-body kind of reaction, which is why cooking does not defuse lentil. The honest limitation: lentil component testing is far less developed and less widely available than peanut component testing, so in many places it is simply not on the menu, and even where it is, there is no agreed-upon number that draws a clean line between allergic and tolerant.

So the high-value move is simple: ask your allergist whether lentil component testing (Len c 1) is available and would help in your child’s case, and ask how they read the result against your child’s history. There is no magic number to decode here, and that is not a gap in this page; it is the state of the science. The protein detail is below, written so the words on your child’s lab report mean something when you want them to.

Cross-reactivity, real and cautionary

Lentil is the legume where the cross-reactivity story leads with a genuine caution, and that is the honest shape of its cleared floor. Unlike peanut, where a positive legume panel is usually more frightening than the diet needs to be, lentil sits inside a small group of legumes that really do tend to go together. So the lead here is the part that changes the plate, and the reassuring part, which is real, comes after and stays carefully bounded.

Chickpea and pea travel with lentil more than most legumes do. Lentil, chickpea, and pea are the one legume cluster where cross-reactivity is genuinely clinical, not just a blood-test overlap: a substantial share of children allergic to one of the three react to another on a supervised challenge, and the three are repeatedly the most cross-reactive legume group in the studies that challenged children rather than just testing them. The practical point is the opposite of the reassurance peanut families get: a lentil-allergic child genuinely warrants testing for chickpea and pea, and those two should not be assumed safe on the strength of “most legume cross-reactions are not real.” Which of them is actually off the plate is decided by your allergist with history and testing, not assumed, but the starting posture is to check rather than wave them through.

The other legumes are a different question, and here the reassurance applies, held carefully. For the unrelated legumes (peanut and soy in particular), the usual legume picture does hold: a positive panel reflects cross-sensitization on testing far more often than a real reaction at the table, so blanket avoidance of every legume is usually unwarranted. The literature suggests that having one legume allergy does not mean a child must avoid all legumes, and that the cross-sensitization a panel shows is often not clinically relevant; confirm with your allergist before introducing any of them. The reason this reassurance is held carefully and not turned into a green light is exactly the cluster above: it applies to the unrelated legumes, not to chickpea and pea, and it is a starting question for your allergist, not a verdict in either direction.

Lupin is a caution worth naming. Lupin is another legume, increasingly hidden as “lupin flour” in European and gluten-free baked goods, and it is one of the legumes most likely to cause a genuine reaction in a legume-allergic child rather than just a positive test. A lentil-allergic child should not be assumed to tolerate lupin; if your family encounters lupin flour, treat it as a question for your allergist, not a safe default, because lupin can cause severe reactions and hides in baked goods.

The rates, the protein mechanism behind the cluster, and the full legume-by-legume picture live on the deep pages, not here: see the legume cross-reactivity page and the seed-storage-protein syndrome page. This section gives you the shape; those give you the why.

Hidden sources

Lentil is one of the harder allergens to spot on a label, for a reason this page returns to below: in the US and the EU, the label is not required to flag it at all. These are worth a one-time read now; after that you will spot them on your own. The full scan, every name and every hiding place, lives on where lentil hides; this is the summary.

Dal and the South Asian kitchen, where cooking does not help. Lentil is the base of dal (also spelled dhal or daal) and countless soups, stews, and curries, ubiquitous in South Asian and Mediterranean cooking. The load-bearing point is the one that surprises families: lentil’s protein is heat-stable, so thoroughly cooked lentils still trigger reactions; a simmered dal is not safer for having been cooked. In mixed dishes lentil is often unlabeled and unmentioned, so it is worth confirming with the cook.

The Indian lentil names a label or menu may use. Lentil hides under names many shoppers do not parse as “lentil”: masoor and masoor dal (red lentil), and the varietal dal names moong, toor (also tuvar or arhar), and urad. A papadum is often chickpea (gram) flour but is sometimes lentil-based, so it is worth checking which.

Lentil flour, lentil pasta, and mixed-pulse products. Red-lentil flour and lentil protein now turn up in gluten-free pasta, crackers, snacks, and plant-based protein products, so a lentil-allergic family meets lentil well outside the obvious dal context. Mixed-pulse flours and canned mixed-bean or mixed-pulse products can carry lentil alongside chickpea and pea, which matters given the cluster above.

For the complete list of names and hiding places, and the label-by-label scanning routine, see where lentil hides.

How exposure actually happens

The routes parents fear most are usually not the ones that cause serious reactions. Swallowing lentil is the high-risk route. The rest are lower-risk than they feel, with one specific exception for highly sensitized children.

Eating it (high). Swallowing lentil protein is the route that causes whole-body reactions, and because lentil is almost always eaten cooked and the protein is heat-stable, cooked dal, lentil soup, and lentil-flour products all count. Form does not rescue you the way it does for some allergens; cooking is not risk reduction for lentil.

Skin contact (low to moderate, higher with eczema). Lentil on intact skin usually causes at most a local reaction. Broken or eczematous skin is the exception where the risk is higher, the same impaired-barrier logic that operates for other food allergens.

Breathing it in, the one real exception (low for most, but documented). Ambient kitchen smells are not a meaningful route for most children. The documented exception is specific and worth knowing: in highly sensitized children, the vapor from lentils actively boiling has provoked reactions during cooking. This is the steam off a boiling pot, not a passing smell, and it affects a sensitized minority, not every lentil-allergic child. If your child is in that group, your allergist will say so, and the practical move is keeping a highly sensitized child out of the kitchen while lentils boil.

Reading labels

This is the habit that does the most day-to-day work, and for lentil it comes with a twist that makes it more important, not less. The words to scan for are lentil, lentils, masoor, masoor dal, red lentil, green lentil, dal, dhal, and lentil flour or lentil protein, plus the varietal dal names moong, toor (tuvar, arhar), and urad.

Here is the twist, and it is the single most important label fact for a lentil-allergic family: lentil is not a major allergen anywhere it would help you most. In the US, lentil is not one of the nine FALCPA major allergens, so a US label is not required to declare it on the bold “contains” line. In the European Union and the United Kingdom, lentil is not one of the named Annex II allergens either (among legumes, only peanut, soybean, and lupin are named), so the bold allergen line will not flag lentil there either (FALCPA; EU 1169). Unlike lupin, which at least must be declared in the EU, lentil has no better-labeled market to fall back on. The work shifts onto you: read the full ingredient list, not the allergen line, everywhere.

A few terms are signals to slow down: “pulse flour” or mixed-pulse flour (can contain lentil alongside chickpea and pea), “mixed pulses” or “mixed beans,” “vegetable protein” or “legume protein” in fortified plant-based products (can include lentil), and “gram,” which usually denotes chickpea but is used loosely. Then there are the precautionary labels: “may contain,” “made in a facility that also handles.” These are voluntary and unregulated, and for a non-named allergen like lentil they are rarely applied at all, so their absence is not reassurance. How strictly you treat them is a personal call along a spectrum, weighing a real but variable cross-contact risk against ruling out a large share of the grocery store. This page will not pick that threshold for you. For the full scanning routine, see where lentil hides.

Severity, and what predicts a bad reaction

Lentil is a legume capable of systemic reactions including anaphylaxis, and in the regions where it is common it is among the more clinically significant pediatric legume allergens, not a predominantly itchy-mouth picture. The strongest population-level signals of a more severe course are sensitization to the heat- and digestion-stable storage protein Len c 1 and a history of a previous severe reaction. Lentil does not have a standardized eliciting-dose threshold the way some allergens do, so there is no single number that predicts a reaction; cofactors such as exercise, illness, and certain medicines can lower the threshold on a given day.

Here is the part that justifies always carrying epinephrine. The size of the last reaction does not reliably predict the next one. A child whose only reaction so far was mild can still have anaphylaxis next time. That is not a reason to live in fear; it is the single reason the auto-injector travels everywhere.

Emergency preparedness

Anaphylaxis from lentil allergy is treated epinephrine-first. Epinephrine is the first-line treatment for a severe reaction, not an antihistamine and not a wait-and-see. If you see anaphylaxis, you give epinephrine and then you call emergency services.

The signs that mean epinephrine now include any two body systems reacting at once (for example hives plus vomiting), or any single severe sign on its own: trouble breathing, throat tightness, a hoarse or weak cry, repetitive coughing, pale or floppy appearance, or a sense of impending doom in a child old enough to say so. When you are unsure, the guidance is to give epinephrine, because the danger of withholding it in a true reaction is far greater than the danger of giving it when it turns out you did not need to.

After giving epinephrine, call emergency services and lay the child down with legs raised, unless breathing is the main problem, in which case let them sit up. A second dose may be needed if there is no improvement in about five minutes. Every child with lentil allergy should have a written anaphylaxis action plan and the epinephrine auto-injectors their allergist prescribes, going everywhere the child goes.

This section is general. Your child’s own plan is the specific one, and it is the one to follow.

When you can’t tell what’s happening

The hardest moments are usually not the clear reactions. They are the ambiguous ones. A flushed cheek after a new food. A single cough. A child who says their tummy hurts an hour after a meal you did not pack. Telling the start of a reaction apart from an ordinary toddler complaint is genuinely hard, and it does not resolve cleanly from across the room. Lentil adds its own version, because it hides so easily (in dal, in a pulse flour, in a “vegetable protein”) that the question “did they even eat lentil?” is often the first hard part.

The posture that works is to treat the spectrum, not to diagnose it in the moment. Know your action plan’s override signs cold, watch whether more than one body system is involved rather than fixating on a single symptom, and accept that you will sometimes give epinephrine or call the allergist for something that turns out to be nothing. That is the system working the way it is supposed to.

The competence here builds slowly, over many ambiguous afternoons. It shows up as a shorter pause before you act.

Treatment options

Strict avoidance is the floor, and for lentil it is also nearly the whole of it, which is the honest picture rather than a gap. Avoidance of lentil in all its forms (dal and lentil dishes, lentil soup, lentil flour and lentil pasta, and the mixed-pulse products that can carry it) plus a written action plan plus the epinephrine your allergist prescribes is the standing setup. Because chickpea and pea genuinely cluster with lentil (see Cross-reactivity), avoidance often extends to them pending your allergist’s testing, rather than being assumed either way.

There is no lentil immunotherapy. Unlike peanut, lentil has no FDA-approved desensitization product and no community-standard lentil oral immunotherapy; the legume immunotherapy research is dominated by peanut, and lentil is not a current target. So there is no “build up tolerance” option to weigh for lentil, and this page does not point you toward one.

Anti-IgE therapy is in-flux context, not a lentil treatment. Omalizumab, an anti-IgE medicine, is approved to reduce IgE-mediated reactions to one or more foods in general and could in principle raise reaction thresholds across foods in a severely multi-food-allergic child. There is no lentil-specific evidence and no lentil-specific dosing, so it is named here only as evolving context; whether it has any role for a given child is a conversation with their allergist, and this page does not prescribe it for lentil.

Not medical advice. Whether to treat at all, and how, is a conversation with your allergist.

Day-to-day living

School and day care. A child with lentil allergy needs a written plan on file, epinephrine truly accessible, trained staff, and a clear routine for snacks, classroom parties, and substitute teachers. In US public schools, a 504 plan is the usual way to put that in writing. Because lentil is not a named allergen on US or EU labels, the plan should spell out the dal and pulse-flour forms explicitly, since staff used to reading “contains” lines may not know to look further.

Restaurants. Lentil is woven through South Asian, Middle Eastern, and Mediterranean cooking (dal, lentil soups, mixed-pulse dishes) and is moving into gluten-free pasta and snacks. A chef card that names lentil and its hidden forms (dal, dhal, masoor, moong, toor, urad, lentil flour) in writing does more than a verbal order across a loud kitchen, and it is worth asking specifically whether a papadum is lentil-based.

Travel. Bring more epinephrine than you think you need, carry food you trust, and look up pharmacies and emergency numbers before you land. Lentil is a dietary staple across much of South Asia, the Middle East, and the Mediterranean, so confirm local dishes carefully, especially since the local label, like the US one, will not flag lentil.

Holidays and gatherings. Lentil-dense settings include South Asian and Mediterranean spreads, soups and stews, and the rising crop of gluten-free and plant-based products. Bringing your child’s own food and being plain with hosts beats hoping a buffet is safe.

Prognosis and outgrowing

The natural history of lentil allergy is less studied than peanut, milk, or egg, so this page carries the honest uncertainty rather than a borrowed number. In the Mediterranean pediatric series where lentil allergy is common, it can be persistent and is not as reliably outgrown in early childhood as milk or egg, though some children do achieve tolerance. No replicated numeric outgrowth rate for lentil is established, so no percentage is published; the direction is stated qualitatively. The reasonable predictive direction, stated as direction only, is that a falling lentil (or Len c 1) specific IgE over time is the encouraging sign, while a persistently high storage-protein specific IgE is associated with the allergy lasting.

The one definitive test of outgrowing it is a supervised oral food challenge, offered when the specific IgE has fallen and the child has been reaction-free; because Len c 1 is heat-stable, a challenge uses cooked lentil in the form the child would actually eat. Reassessment cadence is individualized, with no lentil-specific consensus interval, and is a conversation with your allergist rather than a fixed schedule.

Questions for your allergist

You do not have to walk in knowing the science. You have to walk in with the right questions, and these are them.

1. Given how easily lentil hides and that the label may not flag it, what exactly should we be avoiding, including dal, pulse flours, and mixed-pulse products?
2. Do chickpea and pea need testing, since lentil clusters with them, and which of them are actually off the plate for us versus which can we test rather than assume?
3. Are the other legumes (peanut, soy, beans) a real concern for my child, or is the positive panel mostly cross-sensitization we should not over-avoid?
4. Is lentil component testing (Len c 1) available for us, and what would it add over the standard test?
5. Is my child one of the highly sensitized children who can react to lentil cooking vapor, and if so what should we change at home?
6. When and how should we reassess to see whether my child is outgrowing lentil allergy?
7. What will epinephrine, and any treatment we are considering, actually cost us, and what does our insurance cover?

The frame: how to hold this

There are two worlds, and a severe food allergy moves a family from one into the other. In the recoverable world, a mistake is a lesson. A forgotten jacket is a cold afternoon. In the irrecoverable world, one wrong protein is not a lesson, because the cost of the error can be the child. When someone tells an allergy parent to relax, they are speaking from the first world to someone who has had to move to the second. They think the parent is anxious. The parent is not anxious. The parent is calibrated.

The work, then, is to sort what is on your side of the line from what is not. On your side: the full ingredient list you read because the allergen line will not help you, the chickpea and pea you get tested rather than guess at, the component test you ask about, the epinephrine that travels with the child, the chef card that names dal and masoor and lentil flour, the plan on file at school that spells out the forms staff will not otherwise know. Not on your side: the restaurant that simmers lentil into a sauce and does not say so, the label that is legally allowed to stay silent, the relative who thinks one bite is kindness. You do the things on your side fully, and you stop apologizing for them. And you hold, without pretending otherwise, that the other side is real and partly random, and that a stacked defense reduces the risk without ever closing the gap to zero.

Lentil carries a particular version of this, because its hardest feature and its honest reassurance sit side by side. The label will not protect you, and cooking will not defuse it, so the vigilance is real. And at the same time, the legume panel that looked frightening usually narrows down: chickpea and pea genuinely need checking, but the long list of other legumes is mostly over-avoided. That narrowing is real, and it is also not yours to grant from the kitchen: the testing, the challenge, the decision about which legumes come back, all of it runs through your allergist, who actually knows your child. This page does not promise safety. It lays out the layers and names the gap, and it leaves the calibration to you and your allergist.

Related pages on this site

• Where lentil hides: the lentil label-reading guide, the full scan and lexicon
• The legume family and cross-reactivity: lentil, chickpea, pea (owns the chickpea-lentil-pea cluster rates and the legume-by-legume picture)
• Seed-storage proteins and the legume syndrome (owns the 7S vicilin mechanism behind the cluster)
• Component testing for lentil: Len c 1 and its limits
• Building a lentil-allergy 504 plan
• Restaurants with a lentil-allergic child

These companion pages are being written and will be linked here as each one goes live.

Frequently asked questions

Does a US label have to say “lentil”?

No. Lentil is not one of the US major food allergens, so a US ingredient label is not federally required to declare it on the bold “contains” line, and the EU and UK do not name lentil either. Lentil can appear in the general ingredient list under dal, masoor, lentil flour, or inside a “vegetable protein” or mixed-pulse blend with no allergen call-out. Read the full ingredient list, not just the allergen line, and see Reading labels.

My child is allergic to lentil. Do they have to avoid chickpea and pea?

Test, do not assume. Lentil, chickpea, and pea are the one legume group where cross-reactivity is genuinely clinical, so a lentil-allergic child does warrant testing chickpea and pea rather than treating them as automatically safe. Your allergist decides which are actually off the plate; see Cross-reactivity.

If my child is allergic to lentil, do they have to avoid peanut and all legumes?

Usually not the unrelated ones, but confirm rather than assume. For legumes other than chickpea and pea, a positive panel reflects cross-sensitization on testing far more often than a real reaction, so blanket avoidance of every legume is usually unwarranted; confirm with your allergist before introducing any of them. This reassurance does not extend to chickpea and pea, which genuinely cluster with lentil (see Cross-reactivity).

Does cooking destroy lentil’s allergen?

No, not reliably. Lentil’s main protein is heat-stable and digestion-stable, so cooked dal, lentil soup, and baked lentil-flour products still carry the allergen. This is the opposite of allergens that break down with heat, which is why the label and chef-card scanning matters even for cooked food (see Hidden sources).

Is there a treatment for lentil allergy?

There is no FDA-approved lentil treatment and no standard lentil oral immunotherapy. The mainstays are strict avoidance, a written action plan, and the epinephrine your allergist prescribes. Anti-IgE therapy is approved for food allergy in general but has no lentil-specific evidence, so it is a conversation with your allergist, not a self-directed step (see Treatment options).

Voices: living with lentil allergy

These are other people’s experiences, shared in their own words and attributed to their sources. They are not medical advice, and they are not a substitute for your allergist. Where a story names a wider allergen set, treat it as that one person’s account, not a rule about lentil.

“I was fed a lentil-rich meal for dinner, and a little while later, I broke out in hives and was having difficulty breathing, a textbook presentation of anaphylaxis.”

Source: Anita Vasudevan, Yale Journal of Biology and Medicine, 2020. https://pmc.ncbi.nlm.nih.gov/articles/PMC7757056/ A second-generation Indian-American writer’s account of the lentil-rich meal that led to her diagnosis, and of navigating a South Indian vegetarian tradition built on legumes. She describes being diagnosed allergic to a wide set of legumes; that was her own diagnosis, not a rule about lentil allergy in general, and this page’s clinical content above explains why the unrelated legumes are usually over-avoided. One person’s experience, not medical guidance.

“I have a lot of food allergies, all of the top eight, excluding gluten, plus a bunch of legumes including lentil, chickpea, and some beans.”

Source: Ramsey Makan, FARE Teen Advisory Group (Food Allergy Research and Education), 2022. https://www.foodallergy.org/fare-blog/viewing-my-food-allergies-positive-light A teen advisor naming lentil among a large allergen set and writing about finding a positive outlook while managing it. One person’s experience, not medical guidance.

“After months of work with an allergist, our infant son was diagnosed with multiple food allergies, including a serious reaction to lentils.”

Source: Emily Jones, Allergic Living, 2022. https://www.allergicliving.com/2022/10/05/first-time-mom-on-babys-anaphylaxis-and-food-allergy-reality/ A first-time mother’s account of her infant son’s diagnosis, in which lentil was one of several confirmed allergens. The essay’s central anaphylaxis scene was to wheat, not lentil; here it stands only as a parent’s account of lentil being among a baby’s diagnosed allergens. One family’s experience, not medical guidance.

References and medical review

This page is pending independent medical review; the note at the top of the page applies until a reviewer is assigned. The references below resolve every in-body citation. The chickpea-lentil-pea cluster, the bounded legume over-avoidance reassurance, the lupin caution, and the dal heat-stability hidden-source fact resolve to the project’s verified cross-reactivity and hidden-source floor. Where a reference has no resolvable stable identifier, it is listed bibliographically without a link rather than with an unverified URL.

1. Sanchez-Monge R, Pascual CY, Diaz-Perales A, et al. Isolation and characterization of relevant allergens from boiled lentils (Len c 1, a 7S vicilin). J Allergy Clin Immunol. 2000.
2. Martinez San Ireneo M, Ibanez MD, Sanchez JJ, Carnes J, Fernandez-Caldas E. Clinical features of legume allergy in children from a Mediterranean area. Ann Allergy Asthma Immunol. 2008;101(2):179-184. https://doi.org/10.1016/s1081-1206(10)60207-4
3. Martinez San Ireneo M, Ibanez Sandin MD, Fernandez-Caldas E. Hypersensitivity to members of the botanical order Fabales (legumes). J Investig Allergol Clin Immunol. 2000;10(4):187-199. https://www.jiaci.org/issues/vol10issue4.html
4. Verma AK, Kumar S, Das M, Dwivedi PD. A comprehensive review of legume allergy. Clin Rev Allergy Immunol. 2013;45(1):30-46. https://doi.org/10.1007/s12016-012-8310-6
5. Crespo JF, Pascual C, Burks AW, Helm RM, Esteban MM. Frequency of food allergy in a pediatric population from Spain. Pediatr Allergy Immunol. 1995.
6. EAACI Food Allergy and Anaphylaxis Guidelines: diagnosis and management of food allergy (roles of skin-prick testing, specific IgE, and the supervised oral food challenge). Allergy. 2014.
7. Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA), Title II of PL 108-282, as amended by the FASTER Act of 2021. The major US allergens name peanut and soybean among legumes but not lentil. https://www.fda.gov/food/food-allergensgluten-free-guidance-documents-regulatory-information/food-allergen-labeling-and-consumer-protection-act-2004-falcpa
8. Regulation (EU) No 1169/2011 (Annex II allergens name peanut, soybeans, and lupin among legumes but not lentil; the UK retains the same list in domestic law). https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32011R1169