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Key Allergens

Runner beans are in the Fabaceae family of plants, which are also called legumes. Other plants in this family include lupin, lentils, peanuts, peas and soya.

Runner beans are the species Phaseolus coccineus, other beans in the Phaseolus genus include butter beans and green beans.

The World Health Organization (WHO) does not currently have any defined allergens for runner beans, but the closely related green bean contains lipid transfer proteins (LTP), so it is likely that runner beans also contain them.

Food Intolerances

Food is low in salicylates Food is low in FODMAP Food is moderate in lectins

Runner beans, like the closely related green bean is 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.

Runner beans are low in salicylates. Salicylates have the potential to cause worsening of asthma, swelling, itching and hives as well as food intolerance symptoms in people who are sensitive to salicylates.

Runner beans are one of the few vegetables to contain a 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.

You can read more about Food Intolerances on the dedicated Food Intolerance Page.

Associated Syndromes

As they contain LTP proteins runner beans are associated with LTP Syndrome. These proteins are found in lots of seemingly unrelated foods.

An allergy to green bean is strongly associated with FPIES (Food Protein Induced Enterocolitis), so if this is a concern you may also want to avoid runner beans.

Cross Reactivity

Other foods which contain lipid transfer proteins 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 in the Phaseolus genus include butter beans, lima beans, black turtle beans, borlotti beans, cannellini beans, flageolet beans, green beans, haricot beans, kidney beans, pinto beans and white beans.

Note these food lists are not exhaustive, you can find the most up to date information on the Cross Reactivity Tool.



Science Direct - Phaseolus coccineus

Healthline - FODMAP Foods

ATP Science - Salicylate Foods

Articles and Journals

Identification of allergens in Azuki (Adzuki) bean allergy, 2024

Cross-antigen analysis for allergies to multiple legumes (azuki beans, runner beans, white pea beans), 2023

Nutritional management of immediate hypersensitivity to legumes in vegetarians, 2022

Lentil allergens identification and quantification: An update from omics perspective, 2022

Food protein-induced enterocolitis syndrome: a large French multicentric experience, 2021

Are Dietary Lectins Relevant Allergens in Plant Food Allergy? 2020

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

Immunologic Contact Urticaria, 2013

The effect of salicylic acid and excess of copper on selected stress parameters induced in Phaseolus coccineus leaves, 2013

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

Specific, semi-quantitative detection of the soybean allergen Gly m Bd 30K DNA by PCR, 2006

Asthma and rhinitis induced by exposure to raw green beans and chards, 2000

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