GREEN BEAN ALLERGY
Key Allergens
The only identified allergen in green beans is Pha v 3, this is a lipid transfer protein (LTP).
Lipid Transfer Proteins are resistant to heat, if allergic you would have a strong reaction to raw beans, but still react if the vegetable was cooked. LTPs are found in many fruits, vegetables, nuts and seeds and are considered to be very cross reactive with other foods containing LTPs.
Associated Syndromes
An allergy to green bean is strongly associated with FPIES (Food Protein Induced Enterocolitis).
Cross Reactivity
Resources
Websites
Australasian Society of Clinical Immunology and Allergy - FPIES Dietary Guide
Allergen Encyclopedia - Green Bean
Lipid Transfer Proteins (LTP Syndrome)
Anaphylaxis Campaign - Legumes & Pulses
Allergic Living - Will a Child with Peanut Allergy React to Peas and Beans?
Articles and Journals
Non-IgE-mediated food allergy: Evaluation and management, 2021
Food protein-induced enterocolitis syndrome: a large French multicentric experience, 2021
Contact urticaria caused by occupational exposure to green beans, 2020
A case of contact dermatitis due to green bean, 2011
Evolutionary History of the Non-Specific Lipid Transfer Proteins, 2011
Asthma and rhinitis induced by exposure to raw green beans and chards, 2000
Green bean hypersensitivity: an occupational allergy in a homemaker, 1994