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Black beans are most likely not the first food that comes to mind when you think about food allergies. Foods such as milk, fish and nuts are some of the most common foods that can trigger an allergic reaction in people. Although certain foods are more likely to cause an allergic reaction in most people, you can have an allergy to any food. If you develop common allergy symptoms after eating black beans, you need to be tested for a food allergy. A clinical diagnosis can assist you in treating and preventing a future allergic reaction.
If you are experiencing serious medical symptoms, seek emergency treatment immediately.
Black beans are a part of the legume family. The Cleveland Clinic states that if you’re allergic to black beans, you are more likely to be allergic to other legumes. Soybeans and peanuts are two of the most common food allergens that are also a part of the legume family. If you have a known peanut or soybean allergy, you should avoid eating black beans and other legumes. Black beans are commonly used in Mexican cuisine, stews and other ethic dishes. If eating out, inform your server of your food allergy before ordering to prevent accidentally ingesting black beans.
- Black beans are a part of the legume family.
- The Cleveland Clinic states that if you’re allergic to black beans, you are more likely to be allergic to other legumes.
Feel Sick and Dizzy After Eating
If you’re allergic to black beans, the proteins found in the legume trigger an overreaction of the immune system. Although black bean proteins are safe for human consumption, your immune system makes the mistake of identifying them as dangerous. This mistake alarms the body as if it were under attack. The result of this chemical reaction is the production of immunoglobulin E antibodies and other chemicals, according to MedlinePlus 1. Antibodies are disease-fighting agents that protect the body from infectious diseases. The release of these antibodies and other chemicals causes swelling in various parts of your body that leads to common food allergy symptoms.
- If you’re allergic to black beans, the proteins found in the legume trigger an overreaction of the immune system.
- Although black bean proteins are safe for human consumption, your immune system makes the mistake of identifying them as dangerous.
After eating black beans, you may develop minor to severe symptoms in different parts of your body. Your lungs and sinuses may become inflamed and swollen, cutting off your normal ability to breathe throughout your nose and mouth. This can cause asthma, chest pain, wheezing, nasal congestion and sinus headaches. Complications to your digestive system may cause nausea, diarrhea, stomach pain and vomiting shortly after eating black beans. Skin reactions may include inflammation, irritation, redness and itching.
- After eating black beans, you may develop minor to severe symptoms in different parts of your body.
- Complications to your digestive system may cause nausea, diarrhea, stomach pain and vomiting shortly after eating black beans.
Swollen Throat Allergy
All food allergies are incurable. You will need to avoid the consumption of black beans and any other legumes that cause an allergic reaction in your body. If you accidentally consume black beans, call your doctor immediately.
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- MedlinePlus: Allergic Reactions
- University of Maryland Medical Center: Food Allergy
- Beans, black turtle, canned. FoodData Central. U.S. Department of Agriculture. Published April 1, 2019.
- Winham DM, Hutchins AM, Thompson SV. Glycemic response to black beans and chickpeas as part of a rice meal: a randomized cross-over trial. Nutrients. 2017;9(10):1095. doi:10.3390/nu9101095
- Fuentes‐Zaragoza E, Sánchez‐Zapata E, Sendra E et al. Resistant starch as prebiotic: A review. Starch/Stärke. 2011;63:406-415. doi:10.1002/star.201000099
- Anderson JW, Baird P, Davis Jr RH, et al. Health benefits of dietary fiber. Nutr Rev. 2009;67(4):188-205. doi:10.1111/j.1753-4887.2009.00189.x
- Garden-Robinson J, McNeal K. All about beans nutrition, health benefits, preparation and use in menus. North Dakota State University. Updated February 2019.
- Fernandes AC, Nishida W, da Costa Proença RP. Influence of soaking on the nutritional quality of common beans (Phaseolus vulgaris L.) cooked with or without the soaking water: A review. Int J Food Sci Technol. 2010;45:2209–2218. doi:10.1111/j.1365-2621.2010.02395.x
- Tuck C, Ly E, Bogatyrev A, et al. Fermentable short chain carbohydrate (FODMAP) content of common plant-based foods and processed foods suitable for vegetarian- and vegan-based eating patterns. J Hum Nutr Diet. 2018;31(3):422-435. doi:10.1111/jhn.12546
Diane Marks started her writing career in 2010 and has been in health care administration for more than 30 years. She holds a registered nurse license from Citizens General Hospital School of Nursing, a Bachelor of Arts in health care education from California University of Pennsylvania and a Master of Science in health administration from the University of Pittsburgh.