Let’s Discuss Soy
A food allergy reaction happens when an immune response occurs, and your body reacts as if the food item is an invader or a harmful substance. An allergic reaction can be mild or severe and symptoms can occur within minutes or up to hours later. Examples of symptoms can be hives, rash, flushed skin, coughing, difficulty breathing, swelling of face, tongue, or lips, etc. The onset of food allergies can occur at any age.
The Food Allergen Labeling and Consumer Protection Act (FALCPA), requires manufactures to label their ingredients and inform the consumer of any top allergens, including soy. If you have a known soy allergy it is especially important to read the ingredient lists carefully every time you eat a product. Having the proper medications with you, such as an EpiPen is important. Always communicate and educate those around you to help assist staying safe from your soy allergy.
With the FALCPA in place, it creates more comfort and security for those who have food allergies. Even with the regulation, it is still important to know what foods could contain soy to make sure you are educated about your allergen. Now we are not going to go through every single possibility but will include quite a few to help assist. Foods that you will want to avoid if you have a soy allergy include soy milk, soy yogurt, soy ice cream, soybeans, soya, soy sauce, edamame, miso, tempeh, tofu, etc. “Besides “soy,” “soya” and “soybeans,” other words on food labels may indicate that the product contains soy, including: Glycine max, Hydrolyzed vegetable protein (HVP), Hydrolyzed plant protein, Textured vegetable protein (TVP), Monodiglyceride, Monosodium glutamate (MSG), Artificial flavoring, Natural flavoring.” (Soy Allergy - Symptoms and Causes, 2020). More investigation will be necessary by reading the ingredient lists for items such as broths, starches, ethnic dishes, cereal, baked goods, processed foods, etc. Continue to watch and reduce any possibilities of cross contact, to review cross contact click here.
“Soy allergy is more common in infants and young children than in older children and approximately 0.4% of infants in the U.S. have soy allergy. Most children eventually outgrow their allergy to soy, although some individuals remain allergic to soy throughout their lives. Soybeans are a member of the legume family. Beans, peas, lentils and peanuts are also legumes. While it is rare for peanut allergic patients to react to soy, the reverse is not true. One study found that up to 88% of soy-allergic patients had peanut allergy or were significantly sensitized to peanut. Individuals with soy allergy were more likely to be allergic or sensitized to major allergens including peanuts, tree nuts, egg, milk and sesame than to non-peanut legumes such as beans, peas and lentils.” (Soy, 2021)
In research from ACAAI (2021) “Most individuals allergic to soy can safely consume highly refined soybean oil. People with a soy allergy often can eat foods that contain soy lecithin — a mixture of fatty substances derived from soybean processing.” As always, please consult your medical team to confirm what is safe to consume based on your individual food allergies.
When it comes to having food allergies, whether it is one or many, always focus on what you can eat and not what you can’t. When having this mentality, you are able to enjoy so many delicious food products!
References:
N. (2021, July 8). Soy. ACAAI Patient. https://acaai.org/allergies/allergic-conditions/food/soy/
Soy. (2021, August 17). Food Allergy Research & Education. https://www.foodallergy.org/living-food-allergies/food-allergy-essentials/common-allergens/soy
Soy allergy - Symptoms and causes. (2020, March 25). Mayo Clinic. https://www.mayoclinic.org/diseases-conditions/soy-allergy/symptoms-causes/syc-20377802