000			02155nab a22004577a 4500
001			39649
003			CO-PlCIA
005			20130510184029.0
040			_aCO-PlCIA _cCO-PlCIA
041			_aeng
050			_a28924
245			_aFood poisoning from raw red kidney beans
100			_aNOAH, N.D.
700			_aBENDER, A.E.
700			_aREAIDI, G.B.
700			_aGilbert, R.J.
008			120504t1980 000 0seng d
300			_a281(6234):236-237
520			_aSe registran brotes de gastroenteritis asociada con el consumo de frijol arrinonado rojo crudo y se presentan y analizan los resultados de examenes bioquimicos de frijoles y de expt. realizados con ratas para determinar la causa de la intoxicacion. Una hemaglutinina parece ser el factor toxico; sin embargo, se destruye mediante coccion adecuada. Se dan recomendaciones sobre coccion adecuada del frijol arrinonado rojo, el cual no debe consumirse crudo o despues de una coccion deficiente. (CIAT) _9spa
520			_aOutbreaks of gastroenteritis associated with eating raw red kidney beans are reported and results from biochemical examinations of beans and expt. carried out with rats to determine the cause of the poisoning are presented and analyzed. A hemagglutinin appears to be the toxic factor; however, it is destroyed by adequate cooking. Recommendations are given on adequate cooking of red kidney beans, which should not be eaten raw or undercooked. (CIAT) _9eng
650			_aPhaseolus vulgaris _9eng
650			_aPLANT TOXINS _9eng
650			_aHuman nutrition _9eng
650			_aPHYTOHEMAGGLUTININS _9eng
650			_aUnited Kingdom _9eng
650			_aEurope _9eng
650			_aLectins _9eng
650			_aPhaseolus vulgaris _9spa
650			_aTOXINAS DE LA PLANTA _9spa
650			_aNUTRICION HUMANA _9spa
650			_aFITOHEMAGLUTININAS _9spa
650			_aInglaterra _9spa
653			_aFrijol _9spa
653			_aBeans _9spa
653			_aJournal articles _9spa
653			_aArtículos en revistas _9spa
773			_tBritish Medical Journal _d1980
998			_aFRIJOL
653			_aJournal article _9eng
942			_2lcc _cJA
999			_c84649 _d84649