GREEN BEAN ALLERGY
Green beans, Phaseolus vulgaris
are also known as french beans, haricot beans, string beans, snap beans, dwarf beans and wax beans in various parts of the world. Green beans are in the Fabaceae
family of plants which are commonly called legumes
. Other plants in this family include lupin, lentils, peanuts, peas and soya.
The only identified allergen in green beans is Pha v 3, this is a Lipid Transfer Protein
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.
A study from 2023 showed that green beans contained 11S seed storage proteins
. These proteins are usually associated with nut and seed allergies. The proteins are 'heat labile', which means they are not destroyed by heat or processing.
Green beans are a low FODMAP food. FODMAP
stands for F
olyols. Foods high in FODMAPs can cause symptoms of food intolerance, affecting the gastro intestinal system and this can be mistaken for a true IgE food allergy.
Green beans are low in salicylates
, so are unlikely to cause gastrointestinal food intolerance symptoms in people who are sensitive to salicylates.
Green beans is one of the few vegetables to contain a low to moderate amount of lectins
, another cause of food intolerance. Cooking foods with lectins makes them more digestible and can reduce the symptoms of food intolerance. Eating large amounts of green beans may cause gastrointestinal symptoms.
You can read more about Food Intolerances
on the dedicated Food Intolerance Page.
You may have LTP Syndrome
if you suffer from allergies to many of the foods mentioned in the cross reactivity section below.
An allergy to green bean is strongly associated with FPIES (Food Protein Induced Enterocolitis).
Common foods involved in LTP allergy include kiwi, strawberries, sunflower seeds, walnut, apple, mulberry, banana, pea, apricot, cherry, plum, almond, peach pomegranate, raspberry, tomato, grape, celery, peanut, asparagus, cabbage, broccoli, chestnut, lemon, tangerine, orange, hazelnut, lettuce, lentils, lupin, green bean, pear, mustard, wheat and maize.
Other foods containing 11S seed storage proteins include almonds, brazil nuts, broad beans, cashews, chia seeds, soya beans, hazelnut, kiwi, mustard, peanut, pistachio, sesame and walnut.
This food list is not exhaustive, the most up to date information is on the Cross Reactivity Tool.
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?
Histamine Intolerance Food List
Healthline - FODMAP Foods
ATP Science - Salicylate Food List
Articles and Journals
A case of white bean allergy, 2023
11S globulin identified as a new bean allergen, 2023
Nutritional management of immediate hypersensitivity to legumes in vegetarians, 2022
Lentil allergens identification and quantification: An update from omics perspective, 2022
Non-IgE-mediated food allergy: Evaluation and management, 2021
Food protein-induced enterocolitis syndrome: a large French multicentric experience, 2021
Dietary Lectins: Gastrointestinal and Immune Effects, 2020
Contact urticaria caused by occupational exposure to green beans, 2020
Lipid Transfer Protein allergy in the United Kingdom: Characterization and comparison with a matched Italian cohort, 2019
A case of contact dermatitis due to green bean, 2011
Evolutionary History of the Non-Specific Lipid Transfer Proteins, 2011
Identification and characterization of the major allergen of green bean (Phaseolus vulgaris) as a non-specific lipid transfer protein (Pha v 3), 2010
Asthma and rhinitis induced by exposure to raw green beans and chards, 2000
Green bean hypersensitivity: an occupational allergy in a homemaker, 1994
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