Abstract
Between July 1976 and February 1989, 50 incidents of suspected red kidney bean poisoning were reported in the UK. Nine incidents in which nausea, vomiting and diarrhoea developed within 1-7 h of ingestion, were confirmed by the detection of haemagglutinin in the beans. The diagnosis was made on a further 23 incidents on the basis of symptoms, incubation time and the description of preparation of beans prior to consumption. The haemagglutinin (lectin), which occurs naturally in the red kidney bean, is inactivated by thorough cooking of well soaked beans. In many of the outbreaks reported the implicated beans were consumed raw or following an inadequate heat process.
Full text
PDFSelected References
These references are in PubMed. This may not be the complete list of references from this article.
- Grant G., More L. J., McKenzie N. H., Stewart J. C., Pusztai A. A survey of the nutritional and haemagglutination properties of legume seeds generally available in the UK. Br J Nutr. 1983 Sep;50(2):207–214. doi: 10.1079/bjn19830090. [DOI] [PubMed] [Google Scholar]
- LIENER I. E. The photometric determination of the hemagglutinating activity of soyin and crude soybean extracts. Arch Biochem Biophys. 1955 Jan;54(1):223–231. doi: 10.1016/0003-9861(55)90025-4. [DOI] [PubMed] [Google Scholar]
- Liener I. E. Phytohemagglutinins: their nutritional significance. J Agric Food Chem. 1974 Jan-Feb;22(1):17–22. doi: 10.1021/jf60191a031. [DOI] [PubMed] [Google Scholar]
- Noah N. D., Bender A. E., Reaidi G. B., Gilbert R. J. Food poisoning from raw red kidney beans. Br Med J. 1980 Jul 19;281(6234):236–237. [PMC free article] [PubMed] [Google Scholar]