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Tuesday, August 23, 2011

Soy Allergic Effects

Posted by Chantel M. Contributed by University of Nebraska-Lincoln

According to the study of A FARRP Ph.D. student, Ben Remington, under the joint supervision of Profs. Taylor and Baumert, has initiated research on soybean allergens. The clinical picture on the reactivity of soy-allergic individuals with various soy proteins is far from clear. Different individuals seem to react to different soy allergens although differences also appear to be influenced by the selection of methods and perhaps even by the selection of soy-based materials to use in the research. Thus far, research by other groups has determined that Gly m 5 and Gly m 6 (conglycinin and glycinin, respectively) are major soybean allergens. Gly m 3 (profilin) and Gly m 4 (a Bet v 1 homologue) are other important soy allergens. An oleosin from soy, called P34, is another potential soy allergen. The soy trypsin inhibitor (STI) has been identified as a minor allergen. FARRP is particularly interested in the levels of these allergenic proteins in various soy-based ingredients. (Source)

Back to Soy and Joy index

People with soy allergy should be careful as it can cause anaphylactic shock, the serious reaction that should see a physician or go to the emergency room immediately as it can be fatal if not treated immediately.
In fact, many people with soy allergy can tolerate small amount of soy protein.

Products containing soy protein include:

  • edamame
  • miso
  • natto
  • shoyu sauce
  • soy (soy albumin, soy fiber, soy flour, soy grits, soy milk, soy nuts, soy sprouts)
  • soya
  • soybean (curd, granules)
  • soybean butter
  • soy protein (concentrate, isolate)
  • soy milk
  • soy sauce, tamari
  • tempeh
  • textured vegetable protein (TVP)
  • tofu

The following food additives may contain soy protein:

  • chocolate
  • hydrolyzed vegetable protein (HVP)
  • flavoring (including natural and artificial)
  • canned chicken broth
  • vegetable broth, gum, protein, and starch
  • bouillon cubes (beef, chicken, vegetable, etc.)
  • lecithin
  • caramel color
  • vegetable
  • vegetable oil
  • methylcellulose
  • vegetable fat
  • vegetable oil
  • "natural" flavors
  • mono- and di-glycerides
  • (Source)



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