Key Allergens

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 (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.

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.

Food Intolerances

Food are low in FODMAP Food are low in salicylates Food is medium in lectins

Green beans are a low FODMAP food. FODMAP stands for Fermentable oligosaccharides, disaccharides, monosaccharides and polyols. 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.

Associated Syndromes

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).

Cross Reactivity

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

Insight of pH-shifting as an effective pretreatment to reduce the antigenicity of lectin from red kidney bean (Phaseolus vulgaris L.) combining with autoclaving treatments: The structure investigation, 2024

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

Let me know if you found any of these interesting or useful. If you spot an article or research that you think is interesting you can message me or tag me on Facebook or Twitter - links at the bottom of the page.

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