Report of the Scientific Committee of the Spanish Agency for Consumer Affairs, Food Safety and Nutrition (AECOSAN) on the safety of grass pea flour consumption

The grass pea (Lathyrus sativus) is a legume that is used in different countries in its natural state or in the form of flour, for human consumption as well as for animal feed. Despite the popularity of its consumption in the form of flour in some areas for the preparation of the traditional dish, gachas (porridge), its use for human consumption is currently forbidden in Spain. The Scientific Committee has carried out a review of this issue from the point of view of the safety of the consumption of grass pea flour, especially as regards its intake in the form of gachas. Toxicological studies on animals provide limited information regarding intake levels and they do not allow us to determine tolerable intake values of the b-N-oxalyl-L-α,b-diaminopropionic (b-ODAP) amino acid present in grass peas. There are differences in the metabolisation of b-ODAP between animals and humans, which hinders the estimation of safe levels of grass pea flour consumption. The cases of neurolathyrism occurred in the context of a high and prolonged grass peas intake, in which they were the staple food of the diet. In the absence of these conditions, this disease does not occur. The Scientific Committee of the Spanish Agency for Consumer Affairs, Food Safety and Nutrition (AECOSAN) has concluded that, in accordance with the information available at this point, the risk of the consumption of grass pea flour for the health of the general population may be considered negligible (excluding those with metabolic difficulties in detoxifying b-ODAP) under the usual conditions of this flour in the form of gachas by the Spanish population. Intake of portions of flour will be considered occasional when the limit of 25 g of grass pea flour/daily portion is not exceeded, with a low content of b-ODAP amino acid, not higher than 1 % b-ODAP, and in the context of a balanced diet that includes sulphur amino acids present in foods of animal origin such as meat, fish, eggs and dairy products and of plant origin such as wholegrain cereals (especially oats) and nuts.ES; PDF; pfefsa@aesan.gob.e