Lupins: modest cholesterol results and two real cautions

A systematic review of 21 controlled studies with 998 people counted beneficial changes in 71 percent of the studies that measured blood pressure and 64 percent of those that measured blood lipids. It counted results rather than pooling them, and the studies were small and varied. Much of the clearer data comes from lupin ingredients added to food. In a randomized crossover trial, 72 adults with high cholesterol who ate 25 g of lupin protein a day for 28 days had lower LDL cholesterol than on milk protein, and the abstract leaves out the size of the difference. In another, 60 adults with moderately high cholesterol ate 0.88 oz (25 g) a day of lupin kernel fiber for 4 weeks. Their total cholesterol was 9 percent, LDL 12 percent and triglycerides 10 percent lower than on a low-fiber diet. In 22 people with type 2 diabetes, of whom 17 finished both arms, 8 weeks of lupin-enriched bread, pasta and cereal produced no significant change in blood glucose, blood pressure or weight. Two cautions follow below: lupin can cause reactions in people with peanut allergy, and bitter lupin seeds that were not fully debittered have poisoned children.

The numbers, per 3.5 oz (100 g)

How much is actually in it

• Raw mature lupin seeds contain about 36 g of protein, 1.0 mg of copper and 355 mcg of folate per 3.5 oz (100 g) in USDA data. — USDA reference sample Evidence E source
  Per 100 g raw: protein 36.17 g, copper 1.022 mg, folate 355 mcg; boiled entries protein 15.57 g

What your body absorbs

• In human isotope tests, zinc absorption from a lupin-milk base was 26.3% versus 17.6% from a soya-milk base, and added calcium did not change it. — adult volunteers given 65Zn-labeled lupin and soya foods Evidence B source
  Zinc absorption 26.3% lupin milk vs 17.6% soya milk; 27.0% lupin bread
• Iron absorption from lupins was below 1% in 35 Indian women, and adding 60 mg of vitamin C raised it to about 6.9%. — 35 parous Indian women (n = 35) Evidence C source
  Geometric mean iron absorption 0.9% (lupins) vs 1.7% (soybeans); with 60 mg ascorbic acid from 0.7% to 6.9%

What cooking and storage change

• A 6-year-old developed anticholinergic poisoning after a few home-made, partly debittered lupin beans, and 3 of 4 earlier child cases were fatal. — one 6-year-old girl, plus review of 4 earlier pediatric cases (n = 1) Evidence D source
  Symptoms resolved in about 12 h; 3 of 4 earlier reported child cases lethal
• According to EFSA, alkaloid intake from lupins may pose a risk for some consumers, for example when lupin seeds are eaten without a debittering step. — European consumers Evidence E source
  Reference point 0.16 mg sparteine per kg body weight (single oral dose)
• In a pig study, germinating lupin seeds for 4 days cut alkaloids and gas-forming sugars but did not improve protein digestibility. — growing pigs fed raw or germinated yellow and blue lupin seeds Evidence D source
  Alkaloids and raffinose oligosaccharides decreased; no gain in ileal protein digestibility
• For legumes boiled 15 to 20 minutes and drained, the USDA retention table keeps about 60% of folate and 70% of copper. — Legumes and Legume Products group, boiled 15-20 min, drained Evidence E source
  Retained: folate 60%, thiamin 65%, copper 70%, potassium 75%, iron 85%, zinc 85%

What it does to your health

• In a randomized crossover trial, 25 g a day of lupin protein in everyday foods for 28 days lowered LDL cholesterol compared with milk protein in people with high cholesterol. — 72 hypercholesterolemic adults (68 analyzed), three 28-day diet phases (n = 72) Evidence B source
  LDL cholesterol significantly lower after lupin protein vs milk protein; also lower triacylglycerols, homocysteine, uric acid
• In a randomized crossover trial, 25 g a day of lupin kernel fiber for 4 weeks lowered total cholesterol by 9%, LDL by 12% and triglycerides by 10% versus a low-fiber diet. — 60 moderately hypercholesterolemic adults, 4-week periods (n = 60) Evidence B source
  Total cholesterol -9%, LDL -12%, triacylglycerols -10% vs control diet
• A systematic review of 21 controlled lupin studies with 998 people found beneficial changes in 71% of studies measuring blood pressure and 64% of those measuring blood lipids. — adults with or without chronic disease, 21 controlled intervention studies 2000-2021 (n = 998) Evidence B source
  Beneficial changes in 71% of BP studies, 83% of satiety studies, 64% of lipid studies

Safety, limits and interactions

• A GA2LEN systematic review of 210 studies found no fatal reactions below 5 mg of allergen protein, but severe reactions below 5 mg were reported for lupin among other allergens. — provocation studies and case reports for the 14 major EU allergens, to January 2021 (n = 210 studies) Evidence C source
  Severe reactions below 5 mg protein reported for lupin; no fatal reactions below 5 mg
• A case series links eating lupin seed foods to acute cholinergic toxicity and cramp-fasciculation syndrome, with lasting nerve deficits after chronic intake. — patients consuming food derived from lupin seed Evidence D source
  Acute cholinergic toxicity; incompletely reversible motor neuron deficits with chronic intake

What people believe that the data does not support

• In a randomized crossover trial in type 2 diabetes, eating lupin-enriched bread, pasta and cereal for 8 weeks did not change blood glucose or blood pressure. — 14 men and 8 women with type 2 diabetes, mean age 58, 8-week periods (n = 22) Evidence B source
  Mean glucose -1.4 mg/dL (-0.08 mmol/L) (p = 0.214); systolic BP -0.4 mmHg (p = 0.33); no effect on weight

Who this works differently for

• Among 47 peanut-allergic children, 34% were sensitized to lupin and at least 4% reacted to it on challenge. — 47 peanut-allergic children and 46 atopic controls under 18, UK (n = 93) Evidence C source
  Lupin sensitization 34% (95% CI 21-49%); minimum lupin allergy 4.0% (1-15%); 2 of 9 challenged reacted
• In 39 peanut-sensitized adults, 35% had clinically relevant lupin sensitization, the lowest reacting dose was 0.5 mg, and none knew lupin is used in food. — 39 unselected peanut-sensitized patients (n = 39) Evidence C source
  35% clinically relevant; lowest eliciting dose 0.5 mg; NOAEL 0.1 mg
• In a study of 43 people, 44% of those with peanut allergy had lupin allergy confirmed by food challenge, and anaphylaxis was the most common reaction. — 43 subjects with peanut allergy, lupin allergy or no food allergy (n = 43) Evidence C source
  44% of peanut-allergic subjects confirmed lupin-allergic; minimal eliciting dose 1 g lupin flour

The bottom line

Raw mature lupin seeds hold about 36 g of protein per 3.5 oz (100 g) in the single USDA record, and the boiled entries about 15.6 g. Boiling legumes for 15 to 20 minutes keeps about 60 percent of folate and 70 percent of copper, by a 1975 USDA factor for the whole legume group. We found no portion size for lupins in the US food survey. In isotope tests from 1994, adults absorbed 26.3 percent of the zinc from a lupin-milk base against 17.6 percent from a soya-milk base, and added calcium changed neither, though the abstract does not say how many people took part. Iron is the weak point. In 35 Indian women, iron absorption from lupins was 0.9 percent against 1.7 percent from soybeans. Adding 60 mg of vitamin C to the meal raised it from 0.7 to 6.9 percent, in a study with no stated randomization. The alkaloids in bitter lupins are the first reason for caution. EFSA judged that they may pose a risk for some consumers, for example when seeds are eaten without a debittering step, and set a reference point of 0.16 mg of sparteine per kg of body weight for a single dose. A 6-year-old girl developed anticholinergic poisoning after eating a few home-made, partly debittered beans, and recovered in about 12 hours. According to that report, three of the four earlier child cases in the literature were fatal. A case series describes acute cholinergic toxicity from lupin seed foods and, with long-term eating, motor nerve deficits that only partly reversed, without a patient count in the abstract. A pig study found that sprouting the seeds for 4 days lowered their alkaloids. We found no human study of soaking or debittering at home. Who should be careful. The second caution is for people with peanut allergy. Among 47 peanut-allergic UK children, 34 percent were sensitized to lupin (95% CI 21 to 49) and at least 4 percent reacted on a blinded challenge, though only 9 were challenged. In 39 peanut-sensitized adults, 35 percent had clinically relevant lupin sensitization, the smallest dose that caused mild symptoms was 0.5 mg, and none of them knew lupin is used in food. In an allergy-clinic sample of 43 people, 44 percent of those with peanut allergy had lupin allergy confirmed by challenge. Anaphylaxis was their most frequent reaction, from as little as 1 g of lupin flour. A review of 210 studies for the GA2LEN network found severe reactions to lupin below 5 mg of protein. With a peanut allergy, lupin flour in bread or pasta is a question for your allergist.

Sources

1. lupn-daily-r8-16 · food composition dataset
   Lupins, mature seeds, raw; protein 36.17 g; copper 1.022 mg; folate 355 ug (per 100 g)
   USDA FoodData Central SR Legacy, Lupins, mature seeds, raw, FDC 172423 · checked 2026-10-01
2. lupn-daily-r8-05 · randomized absorption study
   The absorption of Zn from the lupin-milk base (26.3%) was significantly higher than from the soya-bean-milk base (17.6%), and neither was significantly altered by the addition of Ca.
   Br J Nutr, 1994 · checked 2026-10-01
3. lupn-daily-r8-06 · absorption study
   The absorption of iron from lupines, a protein-rich legume, was assessed in 35 parous Indian women. Iron bioavailability was shown to be as low for lupines as soybeans (geometric mean absorptions 0.9 and 1.7 per cent respectively, P less than 0.005). The addition of 30 mg of ascorbic acid moderately improved the geometric mean iron absorption from 1.0 to 5.3 per cent (P less than 0.0001), and 60 mg ascorbic acid from 0.7 to 6.9 per cent (P less than 0.0001).
   Eur J Clin Nutr, 1988 · checked 2026-10-01
4. lupn-daily-r8-11 · case report
   We describe the case of a 6-year-old girl brought to the emergency department for the sudden onset of anticholinergic syndrome after the ingestion of a few home-made partially debittered lupine beans. ... Only four cases of acute toxicity, due to the ingestion of incompletely detoxified bitter lupines, have been reported in children so far; notwithstanding the small amount of lupines ingested, three of these cases were lethal.
   Eur J Pediatr, 2014 · checked 2026-10-01
5. lupn-daily-r8-13 · agency scientific opinion
   The CONTAM Panel used a margin of exposure (MOE) approach identifying a lowest single oral effective dose of 0.16 mg sparteine/kg body weight as reference point to characterise the risk following acute exposure. ... The calculated margin of exposures (MOEs) may indicate a risk for some consumers. For example, when lupin seeds are consumed without a debittering step, or as debittered lupin seeds high in QA content and when 'lupin-based meat imitates' are consumed.
   EFSA CONTAM Panel, Scientific opinion on quinolizidine alkaloids in feed and food, in particular in lupins, EFSA Journal 2019;17(11):5860 · checked 2026-10-01
6. lupn-daily-r8-14 · animal study
   The content of alkaloids and raffinose family oligosaccharides decreased in both lupin species. Germination had no positive impact (p>0.05) on the SID of crude protein and amino acids.
   J Anim Physiol Anim Nutr (Berl), 2013 · checked 2026-10-01
7. lupn-daily-r8-15 · nutrient retention table
   LEGUMES,CKD 15/20MIN,BOILED,DRAINED: folate_total_ug 60%; thiamin_mg 65%; copper_mg 70%; potassium_mg 75%; iron_mg 85%; zinc_mg 85%
   USDA Table of Nutrient Retention Factors, Release 6 (2007), code 501 · checked 2026-10-01
8. lupn-daily-r8-01 · randomized crossover trial
   Seventy-two hypercholesterolemic subjects participated in the randomized, controlled, double-blind three-phase crossover study. They were assigned to three diets with 25 g/d lupin protein (LP), milk protein (MP) or milk protein plus 1.6 g/d arginine (MPA) each for 28 d in a random order interrupted by 6-week washout periods. ... Compared with MP, LDL cholesterol was significantly lower after LP.
   Clin Nutr, 2015 · checked 2026-10-01
9. lupn-daily-r8-02 · randomized crossover trial
   In a randomized, double-blind, controlled crossover trial, 60 moderately hypercholesterolemic adults (plasma total cholesterol: >5.2 mmol/L) passed 3 intervention periods in different orders with a 2-wk washout phase between each. Participants consumed either a high-fiber diet containing 25-g/d lupin kernel fiber (LF) or citrus fiber (CF), or a low-fiber control diet (CD) for 4 wk each. ... Contrary to the CF period, total (9%) and LDL (12%) cholesterol as well as triacylglycerols (10%) were lower after the LF period when compared with the CD period
   J Nutr, 2014 · checked 2026-10-01
10. lupn-daily-r8-04 · systematic review
    Overall, 21 studies with 998 participants were included: 12 using whole lupin, four used lupin protein and five lupin fibre. Beneficial changes were observed in 71% of studies that measured blood pressure, 83% measuring satiety and 64% measuring serum lipids.
    Nutrients, 2022 · checked 2026-10-01
11. lupn-daily-r8-10 · systematic review
    In the 210 studies included, in our search, no reports of fatal anaphylactic reactions reported below 5 mg protein ingested were identified. However, in provocation studies and case reports, severe reactions below 5 mg were reported for the following allergens: eggs, fish, lupin, milk, nuts, peanuts, soy, and sesame seeds.
    Allergy, 2022 · checked 2026-10-01
12. lupn-daily-r8-12 · case series
    A second group of patients consuming food derived from lupin seed developed acute cholinergic toxicity, CFS, and, with chronic intake, significant, self-limiting, but incompletely reversible upper and lower motor neuron deficits.
    Foods, 2024 · checked 2026-10-01
13. lupn-daily-r8-03 · randomized crossover trial
    Eight weeks consumption of lupin-enriched food had no significant effect on mean blood glucose levels (mean difference: -0.08 ± 0.06 mmol L-1, p = 0.214) or post-prandial blood glucose levels (-0.13 ± 0.10 mmol L-1, p = 0.196). There was no effect on home systolic (-0.4 ± 0.4 mmHg, p = 0.33) or diastolic (0.3 ± 0.3 mmHg, p = 0.321) blood pressure and heart rate (0.5 ± 0.3 bpm, p = 0.152), and no effect on body weight throughout the treatment periods.
    Food Funct, 2020 · checked 2026-10-01
14. lupn-daily-r8-07 · cross-sectional
    Forty-seven peanut-allergic children and 46 atopic controls were recruited. Sixteen peanut-allergic children were sensitized to lupin [34%, 95% confidence interval (CI): 21-49%]. Nine were challenged to lupin. Two reacted (itchy mouth and urticaria; itchy mouth and 20% drop in peak expiratory flow rate) giving a minimum prevalence of lupin allergy in peanut-allergic children of 4.0% (95% CI: 1-15%).
    Allergy, 2008 · checked 2026-10-01
15. lupn-daily-r8-08 · cross-sectional
    Clinically relevant sensitization to lupine, pea, or soy occurred in 35%, 29%, and 33% respectively of the study population. None of the patients was aware of the use of lupine in food. The lowest ED for lupine, inducing mild subjective symptoms, was 0.5 mg, and the no observed adverse effect level (NOAEL) was 0.1 mg.
    Allergy, 2009 · checked 2026-10-01
16. lupn-daily-r8-09 · cross-sectional
    In this study, 44% of the PA subjects were confirmed to have LA by OFC. Anaphylaxis was the most frequent manifestation after lupin consumption, with a minimal eliciting dosage of 1 g lupin flour.
    Ann Allergy Asthma Immunol, 2023 · checked 2026-10-01