(P11-037-25) Assessing the Allergenic Potential of Peas: A Systematic Review Protocol

Objectives: The increasing adoption of plant-based diets has raised concerns over the potential emergence of new food allergies, including those linked to alternative protein ingredients derived from peas (Pisum sativum L.). This study aims to evaluate current knowledge on immune-mediated adverse reactions to peas and to identify the specific proteins responsible for these reactions.

Methods: This protocol (PROSPERO record: CRD42024612967) will employ two complementary frameworks to address the research objectives. First, a Population-Outcome (PO) framework will address the primary question: “What evidence exists that immune-mediated adverse reactions or allergies are caused by the ingestion of peas and pea-derived ingredients?” Second, a modified Population-Exposure-Comparator-Outcome (PECO) framework will focus on the secondary question: “Which pea protein molecules are recognized by the immune system and cause IgE-mediated allergies to peas and pea-derived ingredients?” Searches will be conducted across multiple databases, including MEDLINE (OVID), ISI Web of Science, and Scopus, using validated filters and agreed-upon search terms to identify relevant studies. Studies will be selected based on predefined inclusion and exclusion criteria. Risk of bias will be assessed using standard tools, and the quality of evidence regarding pea allergenicity will be graded. Data synthesis will involve quantitative and qualitative methods, as appropriate.

Results: N/A

Conclusions: The outcomes of this systematic review will provide insights into the allergenic potential of peas and their derived ingredients, contributing to evidence-based decision-making in food production and labelling.

Funding Sources: RN is supported by the Wellcome Trust-funded, EDESIA: Plants, Food and Health: a cross-disciplinary PhD programme from Crop to Clinic (218 467/Z/19/Z). FO is supported through the EU project Giant Leaps grant agreement no 01059632. CE is supported by the Biotechnology and Biological Sciences Research Council (BBSRC) Institute Strategic Programme Food Microbiome and Health BB/X011054/1 and its constituent projects BBS/E/QU/230001A, BBS/E/QU/230001D.