Undercooked beans pose lectin health risk, warns EFSA0 SHARESPosted: 29 January 2026 | Ben Cornwell |EFSA says raw or undercooked pulses can trigger illness across all ages, urging proper soaking and boiling to deactivate harmful lectins. Undercooked beans could pose a significant public health risk, according to a new assessment from the European Food Safety Authority (EFSA), as more consumers turn to raw or minimally cooked plant-based diets. EFSA found that exposure to lectins – naturally occurring plant proteins – can become a health concern when pulses are eaten raw or not cooked thoroughly. The European Commission commissioned the review following reports of foodborne illness linked to undercooked beans and other pulses. While most are harmless, some found in raw pulses can cause gastrointestinal symptoms and immune effects.