Green beans (f315)0415
Green bean, also known as French bean or common bean, has a long, slender green pod with small seeds inside. The entire pod is edible. Wax bean is a pale yellow variety of green bean. Green pods are usually used as a vegetable. Young leaves can be eaten raw or cooked. Green or dried mature pods or seeds themselves have diuretic, hypoglycemic, and hypotensive properties. Ground seed flour is used as a homeopathic remedy.
FEIA (Fluorescence Enzyme Immunoassay, ImmunoCAP (Solid-phase Immunofluorescence)) – quantitative determination.
- Diagnosis of allergic reactions.
- Assessment of sensitization level and risk of developing allergic reactions.
- Monitoring the effectiveness of ongoing therapy.
- Evaluation of sensitization level after allergen avoidance.
- Assessment of immune system status.
- Blood should be drawn in the morning on an empty stomach or 4 hours after eating.
- Drinking plain still water is allowed.
- Do not smoke for 30 minutes before the test.
- For children under 1 year – no food 30-40 minutes before the test; for children 1-5 years – 2-3 hours fasting.
A common feature of most legume allergens is their natural resistance to thermal, chemical, and, in some aspects, proteolytic denaturation. Broad cross-reactivity between different species of the genus can be expected, but in reality, this is not very common.
Legumes are an important ingredient of the Mediterranean diet, and among Spanish children, sensitivity to legumes is the fifth most common food allergy. As a member of the legume family, green bean can often cause food allergy symptoms. Allergic reactions have also been reported from skin contact or inhalation of vapors from raw or boiling green beans.