Geraldes et al. conducted a study in Portugal which evaluated the prevalence of sensitization of six legumes based on IgE titers (n = 13) in patients with a history of legume allergy and found the highest prevalence for peanut (71 %), followed by lupine (60 %), soybean (50 %), white bean (36 %), pea (33 %), and the lowest for chickpea (20 %). This evidence concerns the gene IGHE and Allergy.