Lupin flour: a game-changer for aged care

Lupin, a legume once reserved for cattle feed, is now revolutionizing aged care in Australia. Dr. Cherie Hugo’s research shows that adding lupin flour to the diets of 2,000 residents in 15 facilities has led to “remarkable” results. In just six months, nutritional status improved by 29%, a significant leap compared to the usual 6% decrease over a year.

Nearly half of aged care residents in Australia are malnourished or at risk, according to the 2018 Royal Commission. Dr. Hugo highlights the importance of tasty, nutritious food in enhancing residents’ wellbeing and reducing the need for supplements. A Bond University study found that lupin flour reduced malnutrition by 34% in just three months.

Chef Ben Hazelwood ensures lupin flour enhances food flavor, using it in recipes like carrot cakes and soups. Eric Anderson, CEO of Adventist Retirement Aged Care, notes improvements in protein intake, muscle mass, and reduced supplement costs. However, lupin flour isn’t suitable for everyone due to potential nut allergy cross-reactions.

Farmers like Gary Drew in Albury have shifted from using lupins for livestock to human consumption, recognizing its nutritional benefits. Despite being consumed for centuries, lupins are not commonly eaten in Australia, even though 80% of the world’s lupins are grown here. Drew’s sister, Chris Johnston, points out that lupins have higher protein, fiber, and amino acids than many other foods.

Drew believes the low consumption of lupins in Australia is due to a lack of education about their nutritional value. He emphasizes the need to integrate lupins into general consumption to fully realize their benefits.

References Unique nutritional flour improves aged care residents' health in Queensland program (msn.com).