The Effect of the Consumption of Red Kidney Beans (Phaseolus vulgaris) on the Growth of Rats and the Implications for Human Populations

Abstract

Raw Red Kidney beans (Phaseolus vulgaris) at a level as low as 1% of diet have been shown to cause death in rats in two weeks. Beans cooked at 100 degrees for 30 mins, and incorporated at a level as high as 20% of diet do not retard growth when tested against casein. However, when beans which have cooked at 70 degrees for 30 mins are incorporated growth retardation is almost as great as that which occurs when raw beans are fed. The small amount of lectin present in beans cooked at 70 degrees might be responsible for this effect.

Lectin Activity in Commonly Consumed Plant-Based Foods: Calling for Method Harmonization and Risk Assessment

“…The effects of lectin consumption are mainly monitored in laboratory animals [8]. They can be lethal [9], toxic [10], or even beneficial [11]. One common classification of lectins is based on their affinity towards carbohydrate moieties (Table 1).…”

“…They are known to disturb the permeability of the intestinal membranes [8], interfere with the absorption of nutrients [17], and lead to extensive damage to the brush border of the proximal small intestine [18]. Moreover, a diet consisting of 1% raw red kidney beans caused deaths in rats within two weeks [9].…”