Two Children Develop Severe Anemia After Eating Egyptian Falafel Made From Fava Beans

Two children returning from vacations in Egypt were treated at Rambam Health Care Campus in Haifa after developing acute anemia caused by rapid destruction of red blood cells. Both children, unrelated and from different families, consumed Egyptian falafel, known as taamiya, which is traditionally made from fava beans rather than chickpeas. This ingredient posed a serious risk because both children had a genetic deficiency of the G6PD enzyme, which makes them sensitive to fava beans.

Dr. Reizy Gruda-Zusman, a senior pediatric hemato-oncologist at Rambam, described the cases. The first child, about 12 years old, arrived with jaundice, dark urine, and significantly low hemoglobin. Although the family was aware of a G6PD deficiency in relatives, they did not know the child was sensitive and believed they had avoided fava beans during the trip. Upon investigation, Dr. Gruda-Zusman discovered that Egyptian falafel is made entirely from fava beans, a fact unknown to the family.

A few days later, an 8-year-old boy with known fava bean sensitivity was admitted with similar symptoms after eating the same type of falafel in Egypt. Despite the family's precautions, they were unaware that the local falafel contained fava beans. This child required a blood transfusion during hospitalization. His 2-year-old brother also consumed a small amount and showed low hemoglobin levels but did not need hospitalization.

G6PD protects red blood cells from oxidative damage, and its deficiency can lead to hemolysis when exposed to triggers like fava beans. This can cause acute anemia, jaundice, and dark urine, especially dangerous in young children. Treatment often requires hospitalization and sometimes blood transfusions. Dr. Gruda-Zusman emphasized the importance of knowing food ingredients, particularly for those with sensitivities, whether traveling abroad or at home.