Introduction

Lectins are carbohydrate-binding proteins that are highly specific for sugar groups of other molecules and so cause agglutination of particular cells or precipitation of glycoconjugates and polysaccharides. Lectins have a role in recognition on the cellular and molecular level and play numerous roles in biological recognition phenomena involving cells, carbohydrates, and proteins. Lectins also mediate attachment and binding of bacteria, viruses, and fungi to their intended targets. Lectins are a type of protein that can bind to sugar. They're sometimes referred to as antinutrients.

Animal studies suggest that certain lectins can reduce the body's ability to absorb nutrients. Lectins are thought to have evolved as a natural defense in plants, essentially as a toxin that deters animals from eating them. Lectins are found in many plant- and animal-based foods, yet only about 30% of the foods you eat contain significant amounts. Humans are unable to digest lectins, so they travel through your gut unchanged. The type of lectin present in red kidney beans is called phytohemagglutinin. It is responsible for red kidney bean poisoning, which results from eating raw or undercooked kidney beans. According to the Food and Drug Administration (FDA), consuming just four raw kidney beans could cause symptoms such as severe nausea, vomiting, and diarrhea.

If a person has enzymes that do not function correctly, consuming excess lectins may lead to nutrient deficiencies and digestive problems. This is because the body cannot break down lectins. Instead, they bind to nutrients and the cells lining the gastrointestinal tract. However, lectins often attach to carbohydrates and leave the body before they can cause harmful effects. This action on carbohydrates has led to some test tube studies that suggest that lectins might affect the growth of cancer cells. The nutrients that accompany lectins in plant-based foods are also essential. Removing them from the diet may have damaging consequences.

Consumption of lectins

When consumed, lectins in their active state can cause negative side effects. The most publicized accounts report severe reactions in people eating even small amounts of raw or undercooked kidney beans. They contain phytohaemagglutinin, a type of lectin that can cause red blood cells to clump together. It can also produce nausea, vomiting, stomach upset, and diarrhea. Milder side effects include bloating and gas.

The body can produce enzymes during digestion that degrades some lectins. Other processes that deactivate the compounds are sprouting grains and beans, and mechanically removing the outer hull of beans and wheat grains that contain the most lectins. There are different types of lectins in different foods, and the reactions people have to them vary widely. It is possible that one who has an underlying digestive sensitivity, such as irritable bowel syndrome, may be more likely to experience negative symptoms from eating lectins and other anti-nutrients. Because the reported symptoms of lectin sensitivity are recognizable with physical discomfort, a reasonable solution may be to eat less of or less often the foods that cause digestive problems. They're also important sources of vitamins, minerals, and antioxidants. Currently, knowledge about their lectin content indicates there is no need to avoid them.

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Mary Wilson

Editorial office

Clinical Pharmacology and Toxicology Research

E-mail: pharmatoxicol@eclinicalsci.com