[Anaphylaxis due to legumes: case report]

Area of Science:

• Food Allergy Research
• Immunology
• Clinical Case Studies

Background:

• Legumes (Fabaceae family) are a major protein source globally.
• While peanut and soy allergies are well-documented, allergies to other legumes like lentils, chickpeas, and beans are less studied, especially in adults.
• Food allergies are a significant concern in children, with legumes being the fifth most common cause in Spain.

Observation:

• A 65-year-old female presented with a 20-year history of urticaria, angioedema, and dyspnea after consuming lentils, beans, chickpeas, and soy.
• She experienced pruritus from bean fumes and tolerated peanuts.
• Diagnostic tests revealed positive prick-to-prick reactions to soy, chickpeas, lentils, and beans, but not wheat or peanuts.

Findings:

• The patient exhibited IgE-mediated hypersensitivity to multiple legumes, excluding peanuts.
• Cross-reactivity between lentils, chickpeas, and beans was observed.
• The case demonstrates adult-onset allergy to common dietary legumes.

Implications:

• Legume allergy, though less recognized in adults, can manifest with significant clinical symptoms.
• Awareness of legume cross-reactivity is crucial for accurate diagnosis and management.
• This case underscores the need for broader investigation of food allergies beyond common triggers, particularly in diverse age groups.