Can eating undercooked string beans cause poisoning?

Under normal circumstances, consuming undercooked string beans can lead to poisoning. String beans contain saponin and phytohemagglutinin toxins; if eaten uncooked or undercooked, they may cause symptoms of poisoning. The details are as follows:

String beans are a common household vegetable with rich nutritional value and benefits such as strengthening the spleen, stimulating appetite, promoting diuresis, and relieving dampness. However, raw or undercooked string beans should not be consumed. They naturally contain saponin and plant hemagglutinin toxins, which are only destroyed when the beans are thoroughly cooked. Eating undercooked string beans means ingesting these remaining toxins, which can trigger a series of poisoning symptoms.

When poisoned by string beans, patients may experience pain and numbness in the mouth, tongue, and throat. Once swallowed, the toxins can induce gastrointestinal reactions, including nausea, vomiting, upper abdominal fullness, stomach pain, and diarrhea. Symptoms typically appear within 5 hours after consumption. If symptoms develop within 2 hours, induced vomiting is recommended. The patient should drink large amounts of water—300–500 ml quickly—and then use a spoon or chopsticks to stimulate the back of the tongue and posterior pharyngeal wall to trigger the vomiting reflex. Expelling stomach contents this way helps minimize toxin absorption. After vomiting, drinking saline solution or sugar water can help replenish lost fluids and electrolytes.

If severe vomiting, upper abdominal pain, dehydration, or shock occur after eating undercooked string beans, patients should seek immediate medical attention to prevent delays in treatment.