There appears to be a trend in the food industry for using pea protein in a variety of goods. These foods include some meat and fish products, processed foods, soups, sauces, pancake mixes, baked goods, cereals, snacks and some gluten-free products. The key message is read ingredient lists carefully.
It is also worth noting that researchers based in Canada reported on five children who had various allergy symptoms upon eating cooked peas, but were able to eat raw peas. Although this may not be a common occurrence, we believe doctors should consider allergy to cooked legumes even in patients who can tolerate them when eaten raw.
Our helpline has been asked whether guar gum is a problem for people allergic to legumes. Guar gum is a chemical extracted from guar beans and used as a thickening and stabilizing agent in food. It is also used in some medicines. Medical experts have made us aware of an extremely small number of allergic reactions to guar gum contained in foods. However, it is probable that the risk to people who are allergic to other legumes (such as peanut or soya) is minimal. As far as we know, allergy to guar gum is extremely rare.