Report of the Scientific Committee of the Spanish Agency for Food Safetyand Nutrition (AESAN) on the occasional human consumption of grass peas (Lathyrus sativus)

Grass pea (Lathyrus sativus L) is a pulse originating from the Mediterranean area and currently grows  
in various countries across the world, generally linked to subsistence farming systems. It has also traditionally  
been grown in Spain, although its use for human consumption is banned as it is associated  
with the onset of cases of lathyrism.  
Although its consumption is infrequent, in certain regions of Spain such as Castilla-La Mancha it is  
still sporadically used to prepare culinary dishes (gachas). For this reason, this Region has requested  
the assessment of the risks of occasional human consumption of grass pea flour (Lathyrus sativus).  
The Scientific Committee is of the opinion that the consumption of grass peas must only be sporadic.  
According to the studies published by several authors, an ODAP (ß-N-oxalyl-α,ß-diaminopropionic  
acid) content of less than 0.15% in Lathyrus sativus seeds is considered a safe threshold for  
human consumption.  
In addition, there are seeds available with a low ODAP content, less than 0.15%, and analytical  
methodologies for the monitoring of ODAP.  
The AESAN’s Scientific Committee has concluded that it would be appropriate to limit the consumption  
of grass peas to only sporadic intake, and to grass peas with ODAP content of less than 0.15%.  
The Committee recommends the application of appropriate management measures to ensure that  
consumers are informed about the maximum intake and the possibility that excessive consumption  
might lead to lathyrism. In addition, it advises that quantitative studies should be carried out to  
recommend appropriate thresholds.