Table of Contents
Journal of Allergy
Volume 2011, Article ID 191787, 4 pages
Case Report

Vicia faba Hypersensitivity and ASA Intolerance in a Farmer: A Case Report

Division of Allergy and Clinical Immunology, 11, 70124 Bari, Italy

Received 12 January 2011; Accepted 18 April 2011

Academic Editor: Donald H. Beezhold

Copyright © 2011 Elisabetta Damiani et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


The IgE-mediated allergic reactions to food are caused, generally, by ingestion. However, they can be rarely induced by exposure to airborne food particles through the handling or the cooking. Vicia faba is a vegetable which belongs to Legumes or Fabaceae family, Fabales order. Allergic reactions after ingestion of legumes and cases of asthma after exposure to the cooking vapors have been reported in the literature. A paper assessed the volatile substances (insect repellents) released by V. faba. The authors demonstrated that this plant produces several chemical substances, such as small quantities of methyl salicylate. We describe a case of occupational allergy, induced by handling during picking up of fresh broad beans, in a farmer with history of adverse reaction after eating the cooked and raw vegetable.