On 28 January 2026, the European Food Safety Authority (EFSA) published a scientific assessment on the presence of lectins in food and the health risks associated with consuming raw or undercooked beans. The conclusion: consumer exposure to active lectins in improperly cooked beans may pose a risk to human health.
What lectins are and why they matter
Lectins are a group of proteins naturally found in many plants, including legumes (beans, peas, lentils), cereals and vegetables. In plants, they act as a defense mechanism against pests and diseases. Most lectins are harmless, but certain types—especially those found in raw or undercooked legumes—can cause gastrointestinal symptoms and effects on the immune system. Properly processed and
Potential health risks
EFSA examined the potential health effects associated with exposure to the most toxic lectin found in beans, phytohaemagglutinin (PHA). This lectin occurs mainly in bean varieties and is considered the most hazardous among lectins present in commonly consumed edible plants.
According to experts, in an acute exposure scenario (short-term exposure, typically less than 24 hours), when beans have not been sufficiently cooked and around half of the lectins remain active, this can pose a health risk across all age groups. Symptoms associated with eating raw or undercooked legumes include nausea, vomiting, abdominal pain and diarrhea. Animal studies have identified effects on the small intestine as the most relevant for human health.
How the risk can be reduced
EFSA stresses that proper processing and preparation of legumes deactivate lectins and significantly reduce consumer risk. The method considered most effective is:
- Soaking the beans in water for 6–12 hours until softened,
- Discarding the soaking water, then
- Boiling them for at least 30 minutes at 100°C, until the beans are fully tender.
Other home-cooking methods—such as steaming, microwaving or dry-frying—are less effective at reducing lectin levels.
Next steps
Based on this scientific assessment, the European Commission and EU Member States will consider possible measures to better inform and protect consumers from potential lectin-related food risks. The EFSA report also highlights data gaps and provides recommendations for future studies on the presence of different lectins in raw and processed foods, as well as their effects on human and animal health.
Complete article EFSA.