Every spring, broad beans are ripe, but there are some people, look good and healthy, once eating broad beans will be a big deal – what happened? They are really the legendary “broad bean disease” attack? How do fava beans provoke them? In fact, fava bean disease has a professional scientific name, called “glucose-6-phosphate dehydrogenase deficiency”, referred to as G6PD deficiency, is a congenital inherited erythrocyte enzyme disease. Under normal circumstances, G6PD is present in human red blood cells as a dimer and protects the hemoglobin and other proteins in red blood cells from oxidative damage. In the absence of G6PD, an enzyme used to generate antioxidants, red blood cells cannot maintain a reduced state, which leads to oxidative damage to red blood cells and hemolysis. Fresh fava beans contain large amounts of oxidizing coumarin, isouracil and accompanying fava bean pyrimidine nucleosides. Patients suddenly have hemolytic attacks within a few hours to 1 to 2 days of consuming fresh fava beans, manifesting as anemia, jaundice, soy sauce-colored urine, and in severe cases, chills and fever, abdominal and back pain, acute anemia, and even confusion, acute renal failure, and shock, which can be life-threatening. In the case of nursing infants, nursing after the mother consumes fava beans may also cause hemolysis in the baby. The G6PD activity test can help us to diagnose if the disease is present. There is no special allopathic treatment, but symptomatic treatment is the mainstay, and in severe cases, blood transfusion is required. Therefore, prevention should be the main focus Since it is a congenital genetic disease, most of the patients are children, especially those under 3 years old, with males accounting for the majority. There are a few patients who even consume pineapple, red wine, blueberries, and tonic water (tonic water) can trigger hemolytic episodes.