You can contact us here
Soy Allergy
Soybean Allergy; Soy Food Allergy
Soy is a common allergen that often starts in infancy. Most children with a soy allergy outgrow it by the age of ten, however, adults can still have the allergy. Soy can be found in many food products. Learn about the foods that contain soy and safety tips for living with this allergy.
Boiled soybean
Image by masaaki komori
FOOD ALLERGY FACT SHEET
Document by www.ncdhhs.gov
Soy is a common allergen that often starts in infancy. About 0.4% of children in America have a soy allergy. Most children outgrow soy allergies by the age of ten, but some adults have soy allergies.
Source: Institute of Child Nutrition; U.S. Department of Agriculture
Allergy skin test
Image by U.S. Air Force photo by Airman 1st Class Austin Harvill/Released
Symptoms of a soy allergy may occur within a few minutes to an hour after ingesting soy and vary from person to person. Common reactions to soy include:
Symptoms of a soy allergy are usually mild, but in rare cases, anaphylaxis can occur. Signs of anaphylaxis include:
Source: Institute of Child Nutrition; U.S. Department of Agriculture
Silken tofu
Image by fireworks/Wikimedia
Soybeans are not generally a major food in the United States, but some variations of soybeans, such as edamame, have become a niche food. Regardless, soy is versatile as an ingredient. Soy can be found in processed food (for example, chicken/vegetable broth, bouillon cubes, cereals, and baked goods) as well as many meat and vegetarian entrees. Asian cuisine often has soy ingredients. It is important that child nutrition staff read all food labels to check for soy to avoid accidental exposure.
Products or Ingredients with Soy
Soy may be found in:
*Food production companies are not required to label highly refined soy oil as an allergen. Some studies show that most people with soy allergies can safely eat highly refined soy oil and soy lecithin. Consult your doctor about consuming these products if you have a soy allergy.
Source: Institute of Child Nutrition; U.S. Department of Agriculture
Choosing Nutrient-Dense Foods
Image by CDC/ Mary Anne Fenley; Photo credit: James Gathany
When planning menus for children with soy allergies, consider current food choices offered to determine if a reimbursable meal can be selected from foods offered that do not contain soy. This approach will minimize the need to prepare special recipes or to make menu substitutions. The following chart lists common menu items that may be used as safe alternatives to items that contain soy. Soy is a common ingredient in many foods. Child nutrition staff should always carefully read labels, even for foods that generally do not contain soy
| Common Menu Items/Ingredients That May Contain Soy | Possible Substitutes or Alternatives That Do Not Typically Contain Soy* |
| Asian foods | Asian foods made without soy; other ethnic foods |
| Prepared baked goods (for example, bread, cookies, and crackers) | Scratch-made baked goods prepared without soy |
| Breakfast cereals | Oatmeal and other hot cereals; cereal without any soy |
| Canned broths and soups, bouillon | Scratch-made soups prepared without soy or canned varieties without soy |
| Canned tuna and meat | Fresh tuna and meat |
| Condiments, salad dressings and sauces (for example, soy sauce and soybean paste) | Condiments (for example, ketchup and mustard), salad dressings, or sauces that do not contain soy |
| Processed meats (for example, chicken nuggets, hamburgers, and hotdogs) | Beef, pork, ham, chicken, turkey, or fish; beans and legumes |
*Always check the ingredient label to verify ingredients and check for potential cross-contact
Source: Institute of Child Nutrition; U.S. Department of Agriculture
Soy Milk and Soybeans
Image by bigfatcat/Pixabay
If you have a soy allergy, follow general allergy safety tips. And here are some tips specifically for you:
Source: Office on Women's Health (OWH), U.S. Department of Health and Human Services
Food Allergies
Image by FDA
Some types of food allergies may go away on their own, but there is no cure yet for food allergies. If you have a food allergy, you should not eat that food. Here are some suggestions to help keep you safe:
Source: Office on Women's Health (OWH), U.S. Department of Health and Human Services
An example of the list of potential allergens contained in a food item
Image by Hustvedt
Food labels can help consumers with food allergies avoid foods or ingredients that they or their families are allergic to.
This is because a federal law, the Federal Food, Drug and Cosmetic Act, requires that the labels of most packaged foods marketed in the U.S. disclose — in simple-to-understand terms — when they are made with a “major food allergen.”
Nine foods, and ingredients containing their proteins, are defined as major food allergens. These foods account for the large majority of severe food allergic reactions:
The law requires that food labels identify the food source of all major food allergens used to make the food. This requirement is met if the common or usual name of an ingredient already identifies that allergen's food source name (for example, buttermilk). Otherwise, the allergen's food source must be declared at least once on the food label in one of two ways.
The name of the food source of a major allergen must appear:
In parentheses following the name of the ingredient.
Examples: "lecithin (soy)," "flour (wheat)," and "whey (milk)"
-OR-
Immediately after or next to the list of ingredients in a "contains" statement.
Example: "Contains Wheat, Milk, and Soy."
The “Contains” statement, if present, must list all allergens that are in the product. “So, if a ‘Contains’ statement has your allergen listed, put the food product back on the shelf,” says Carol D'Lima, food technologist with the Office of Nutrition and Food Labeling at the U.S. Food and Drug Administration.
However, not all allergen-containing products have a “Contains” statement. So, to be sure that an allergen is not present, consumers should always read all ingredient information on the label. “It’s very important to read the entire ingredient list to see if your allergen is present. If you see its name even once, it’s back to the shelf for that food product too.”
There are many different ingredients that contain the same major food allergen, but sometimes the ingredients’ names do not indicate their specific food sources. For example, casein, sodium caseinate, and whey are all milk proteins. Although the same allergen can be present in multiple ingredients, its “food source name” (for example, milk) must appear in the ingredient list just once to comply with labeling requirements.
Sesame was not a major food allergen under the Food Allergen Labeling and Consumer Protection Act of 2004. Sesame became the ninth major food allergen in 2021 with the signing of the Food Allergy Safety, Treatment, Education and Research (FASTER) Act. As of January 1, 2023, sesame is required to be labeled as an allergen on food packages, including dietary supplements.
Even though the requirement that sesame be listed on the label as an allergen is in effect as of January 1, 2023, you still may find food products for sale that don’t list sesame as an allergen on the label.
The law does not require food products that were already on their way to the store or in stock before 2023 to list sesame as an allergen on the label. So for now, consumers may still want to check with the manufacturer.
Allergen labeling requirements for foods that aren’t packaged may vary, like bagels in a grocery bin or bakery goods displayed on trays. If you’re concerned about those products, you may want to ask store personnel for food allergen information.
If a “Contains” statement appears on a food label, it must include the food source names of all major food allergens used as ingredients. For example, if “whey,” “egg yolks,” and a “natural flavor” that contained peanut proteins are listed as ingredients, the “Contains” statement must identify the words “milk,” “egg,” and “peanuts.”
Some manufacturers voluntarily include a separate advisory statement, such as “may contain” or "produced in a facility," on their labels when there is a chance that a food allergen could be present. A manufacturer might use the same equipment to make different products. Even after cleaning this equipment, a small amount of an allergen (such as peanuts) that was used to make one product (such as cookies) may become part of another product (such as crackers). In this case, the cracker label might state “may contain peanuts.”
Be aware that the “may contain” statement is voluntary, says D'Lima. “Not all manufacturers use it.”
A food product's ingredients can be changed at any time, so D'Lima says it’s a good idea to check the label every time you buy the product — even if you have eaten it before and didn’t have an allergic reaction.
“If you’re unsure about whether a food product contains any ingredient to which you are sensitive, don’t buy it, or check with the manufacturer or distributor listed on the food product's label first to ask what it contains," says D'Lima.
Source: FDA Consumer Health Information
Get free access to in-depth articles and track your personal health.
Send this HealthJournal to your friends or across your social medias.