624177 Mon Jun 01 09:25:03 -0700 2009 3 49 France 0 4732402 We have read some articles indicating Lupin flour (from lupini beans) is used throughout France in baked goods as well as crusts, pasta etc. and have read that it is mixed with wheat flour in the factories that distribute the flour. People who are allergic to peanuts are often allergic to lupin the same way. Will the staff at restaurants, cafes, and bakeries even know if this flour is in their product? If it is the sort of thing that is a mystery until you try and have a reaction then we may have to cancel our trip..... Mon Jun 01 09:25:03 -0700 2009 291954 selena03 1 4732526 My best friend discovered that she was allergic to lupin flour on a trip to France a couple of years ago. She ate a store-bought apple tart and suffered quite a severe reaction. She still goes to France a lot (her parents have a house there) but now avoids baked goods like cakes from supermarkets. I don't think she's had any problems with stuff like bread and pasta. She does carry an epipen with her though now when in France (it's never been a problem in the UK). Oh, and she's not allergic to peanuts, by the way. Mon Jun 01 10:04:57 -0700 2009 4732402 110146 greedygirl 1 4732556 Selena, Lupin products need to be declared on the list of ingredients of products in the EU (Commission Directive 2007/68/EC Annex IIIa), the directive lists 14 key alergens and was amended in November '07 to include Lupin, and Lupin products like flour. However, will they know, most bakery goods are not packaged and are served from the counter, thus the server is not likely to know. If they make all the produce on site they may be able to check. The same applies to a restaurant but I am not certain many places are going to be keen to check the small print on all their ingredients. Have you had an allergic reaction to Lupin, or is it a fear based on its affinity to peanut allergies (which I assume you have)? From reading the literature it seems the relationship isn't 100% with only a percentage of people being allergic to both; but clearly it is risky to be too cavalier. As somone who has anaphalactic reaction to walnuts I treat allergies seriously, but that said, I tend to push the envelope and not get too paranoid. Eating in restaurants would be far too tedious if I did. Mon Jun 01 10:15:27 -0700 2009 4732402 64584 PhilD 2 4732604 Thank you for your replies. You have been very helpful. It is actually my toddler who is anaphalactic to peanuts but she is also allergic to beans, lentils, and chickpeas and I am anaphalactic to those items so the likelihood of her being allergic/anaphalactic to lupin is very high. I am fine taking a chance on my own and have many times but am paranoid about her. That is ashame that restaurants their would be unhappy to check ingredients. We had an easy time with her in Italy as they were more than willing to help us out everywhere we went, possibly because she is a child but we did have some problems in Sweden (surprisingly) a few months ago where they were unwilling to make a special sandwich for her without mayo (she also has an egg allergy!). I think we will talk to the french community centre in our city for advice as to how to go about this.....thank you again. Mon Jun 01 10:28:39 -0700 2009 4732556 291954 selena03