Touted as a sustainable and allergen-friendly alternative to soy and dairy, it has quickly become a staple in the food and drink industry.
But as its use grows, so do concerns. Some allergists and parents are warning that increased consumption of pea protein may be contributing to a rise in pea allergies.
So, is there really a link between pea protein and food allergy risk?
Why Pea Protein Is So Popular
Pea protein (usually made from yellow split peas) is:
High in protein and amino acids
Vegan, dairy-free, and soy-free
Gluten-free
More sustainable to grow than many other protein sources
These qualities make it attractive not just to health-conscious consumers, but also to food brands developing plant-based alternatives.
Are Pea Allergies Increasing?
Historically, pea allergies have been rare. However, as exposure rises through processed foods, specialists are reporting more cases being diagnosed – particularly in children.
This reflects a common pattern: the more frequently a food is introduced into the diet, the greater the risk of allergy developing in susceptible people.
The Peanut Connection
Peas and peanuts both belong to the legume family, and research shows they share certain proteins. This means:
Cross-reactivity is possible – people with peanut allergies may also react to peas, and vice versa.
Food labels aren’t always clear. While peanuts are a major allergen under UK and EU law, pea protein is not – making it harder for allergy sufferers to avoid.
Some allergy charities are calling for clearer labelling and regulation around pea protein as it becomes more widely used.
What Experts Are Observing
Allergy clinics in the UK and Europe are seeing more pea protein-related cases.
Severe reactions, including anaphylaxis, have been reported.
With pea protein now common in everything from crisps to milk alternatives, it may be becoming unavoidable in modern diets.
Still, researchers stress that more studies are needed before concluding that pea protein itself is directly driving an allergy surge.
What Consumers Should Do
If you have a known peanut or legume allergy, or suspect a sensitivity:
Read ingredient labels carefully – look for “pea protein isolate”, “pea flour”, or “hydrolysed pea protein”.
Ask brands and restaurants about hidden pea protein in plant-based foods.
Seek advice from an allergist if you notice symptoms after eating pea-containing products.
The Takeaway
Pea protein has huge benefits for sustainability and nutrition, but its rapid adoption could be fuelling a quiet rise in allergies. Whether or not it becomes a recognised “major allergen” in the UK will depend on further research – but for now, awareness is key.
As plant-based eating becomes mainstream, manufacturers, regulators, and consumers may need to strike a balance between embracing innovation and protecting those at risk.