Who Cannot Eat Fava Beans? Understanding G6PD Deficiency

November 29, 2025 •

4 min read

Over 400 million people worldwide are affected by G6PD deficiency, a genetic condition that makes it extremely dangerous for them to eat fava beans. For these individuals, consuming the legume can trigger a severe and potentially life-threatening reaction known as favism.

Quick Summary

Individuals with glucose-6-phosphate dehydrogenase (G6PD) deficiency must avoid fava beans entirely to prevent a dangerous hemolytic anemia called favism. This genetic condition affects red blood cells and is triggered by specific compounds in fava beans.

Key Points

G6PD Deficiency: The primary group who cannot eat fava beans are individuals with this genetic condition, which affects red blood cells.
Favism Risk: Eating fava beans can trigger a severe and potentially fatal hemolytic anemia called favism in G6PD-deficient people.
Oxidative Compounds: The issue stems from vicine and convicine in fava beans, which are oxidizing agents that damage red blood cells in susceptible individuals.
Breastfeeding Caution: Mothers nursing G6PD-deficient infants must avoid fava beans, as the compounds can pass through breast milk.
Medication Interactions: Fava beans can have adverse interactions with certain medications, including some antidepressants (MAOIs) and antibiotics.
Vigilant Label Reading: Fava beans can be a hidden ingredient in products like falafel and plant-based protein, requiring careful label checking.

G6PD Deficiency and Fava Beans

Glucose-6-phosphate dehydrogenase (G6PD) deficiency is a genetic disorder where the body does not produce enough of the G6PD enzyme. This enzyme plays a crucial role in protecting red blood cells from oxidative damage. When individuals with this deficiency consume fava beans, naturally occurring compounds in the beans, specifically vicine and convicine, are metabolized into powerful oxidizing agents. These agents can trigger the rapid destruction of red blood cells, a process called hemolysis.

The Dangers of Favism

This hemolytic event, known as favism, can occur within 6 to 24 hours of ingesting fava beans or even inhaling their pollen. Symptoms can range from moderate to severe and, in the most critical cases, can lead to kidney failure or death, particularly in young children. The severity depends on the individual's specific G6PD variant and the quantity of beans consumed.

Other Vulnerable Groups and Concerns

While G6PD deficiency is the primary concern, other groups also need to be cautious:

Breastfeeding Mothers: Mothers nursing infants with G6PD deficiency must avoid fava beans, as the harmful compounds can pass through breast milk and cause a hemolytic reaction in the baby.
Infants and Young Children: Favism tends to be more severe in younger children, often affecting boys under the age of five with the Mediterranean G6PD variant.
People on Certain Medications: Fava beans can interact with specific medications, including some MAO inhibitors and certain antibiotics, which can increase the risk of adverse reactions.
Allergy and Digestive Issues: Though less common than favism, some people may experience a fava bean allergy or general digestive discomfort due to their high-fiber content, leading to cramps, bloating, or diarrhea.

Symptoms of Favism

Identifying the symptoms of a hemolytic reaction after eating fava beans is crucial for seeking prompt medical attention. The signs can develop quickly and may include:

Jaundice (yellowing of the skin and eyes)
Dark or reddish-brown urine (hemoglobinuria)
Unusual fatigue and pallor (pale skin)
Abdominal pain or back pain
Shortness of breath or rapid heartbeat
Fever

Favism vs. Legume Allergy: A Comparison


Feature	Favism (G6PD Deficiency)	Standard Legume Allergy
Cause	Genetic enzyme deficiency triggered by specific compounds (vicine/convicine) in fava beans.	Immune system overreaction to proteins found in legumes.
Mechanism	Oxidative stress damages and destroys red blood cells, leading to hemolytic anemia.	Histamine release causes an allergic reaction, impacting various organ systems.
Triggers	Fava beans (cooked or raw) and, in some cases, pollen from the fava bean plant.	Any type of legume (e.g., lentils, soy, peanuts), or specific legume proteins.
Symptoms	Jaundice, dark urine, fatigue, fever, and anemia. May be life-threatening.	Hives, swelling, digestive issues, and in severe cases, anaphylaxis.
Diagnosis	Blood test to measure G6PD enzyme levels.	Skin prick or blood test for specific IgE antibodies.
Treatment	Avoiding triggers. Severe cases may require blood transfusions.	Avoiding the allergen and, for severe reactions, carrying an EpiPen.

Prevention and Dietary Management

For individuals with G6PD deficiency, prevention is the only effective treatment. This involves the complete avoidance of fava beans and their products. This can be challenging as fava beans, sometimes called broad beans, are found in many foods, including some vegetarian meat substitutes, stews, and falafel. It is essential to read food labels carefully and communicate with restaurant staff when dining out.

Conclusion

In summary, the most critical group that cannot eat fava beans are those with a genetic condition called G6PD deficiency, who risk developing a serious, sometimes fatal, form of hemolytic anemia known as favism. While others may experience digestive issues or allergies, the danger posed by favism to G6PD-deficient individuals is of a different magnitude entirely. If you or a family member has G6PD deficiency, or if it is suspected, it is vital to avoid all fava beans and seek a professional medical diagnosis to manage this lifelong condition effectively.

For more detailed information on G6PD deficiency and management, you can consult resources from the National Organization for Rare Disorders (NORD) or other authoritative health bodies.

Foods and Ingredients to Monitor

When avoiding fava beans, it is important to be vigilant for hidden sources. This is not a comprehensive list, but a starting point for being aware:

Falafel: Sometimes made with fava beans instead of chickpeas.
Canned Soups and Stews: May contain fava beans as a filler ingredient.
Plant-Based Protein Products: Some vegan or plant-based meat alternatives use fava bean protein.
Fava Flour: Used in some baked goods and gluten-free recipes.
Hummus Variations: Certain types of hummus may incorporate fava beans.

Reading ingredient lists and asking questions when ordering food is the best way to prevent accidental exposure.

Frequently Asked Questions

G6PD deficiency is an inherited genetic condition where the body has a low level of the enzyme glucose-6-phosphate dehydrogenase, which protects red blood cells. In affected individuals, compounds in fava beans, specifically vicine and convicine, cause red blood cells to break down, leading to a serious condition called favism.

No, fava beans are not dangerous for everyone. They are a healthy source of protein and fiber for most people. The danger is specific to individuals with G6PD deficiency, for whom consumption can trigger a life-threatening hemolytic crisis.

Symptoms of favism, or hemolytic anemia, include jaundice (yellow skin/eyes), dark-colored urine, fatigue, pale skin, shortness of breath, a rapid heart rate, abdominal pain, and fever.

No, cooking does not remove the dangerous compounds, vicine and convicine, from fava beans. For individuals with G6PD deficiency, fava beans must be avoided entirely, whether raw, cooked, or dried.

While favism is often more severe in young children, especially young boys, it can affect G6PD-deficient individuals of any age. The severity can vary greatly depending on the person's specific genetic variant and other factors.

If you or someone you know has G6PD deficiency and has eaten fava beans, or if symptoms of favism appear after eating them, seek immediate medical attention. Early diagnosis and supportive care are crucial for preventing severe complications.

No, G6PD deficiency is not a food allergy. It is a genetic metabolic disorder. An allergic reaction involves an immune system response, whereas favism is caused by oxidative stress damaging red blood cells due to the enzyme deficiency.