Food allergies are caused by an immune system malfunction. The immune system identifies a food (such as soy protein) as a harmful allergen and a reaction occurs. Consuming the food triggers the production of immunoglobulin E (IgE) antibodies to help neutralize the allergen. The next time the food is introduced into the system, IgE antibodies react by releasing histamine into the bloodstream. Histamine causes allergic responses, such as hay fever type symptoms, hives, nausea, respiratory distress and even anaphylactic shock.
Soy Protein: A Very Common Food Allergen
Soy is among the eight most common food allergens. There are at least 15 possible allergens in soy protein (derived from soybeans). In addition to soy, cow's milk, wheat, egg, peanut, shellfish, tree nuts and wheat account for almost 90 percent of all food allergies. Fortunately, the Food and Drug Administration (FDA) requires food manufacturers to list common food allergens on nutrition labels in plain terms for easier identification of the allergens. Avoiding products made with soy can be difficult because soy is contained in many processed foods.
Products with Soy as the Main Ingredient
Soy milk, tofu and other soy products have become are popular food items because they offer health benefits and are a good alternative protein source for vegetarians and vegans. Products with soy as the main ingredient are easier to identify and avoid. Soy may be refered to as soya, soybeans and/or glycine max on a product food label. Those with a soy protein allergy should avoid the following foods: Tofu, miso, natto (a food made with fermented soybeans), tempeh, soy sauce (including both shoyu and tamari), soy flour, soy nuts, soy milk, soy yogurt, soy meat, soy cheese, soy sprouts and edamame (fresh, raw soybeans).
Hidden Food Sources of Soy
Soy is a common ingredient in many food products. It is often used in meat products and meat substitutes (as a meat extender in ground beef patties, for example), in baked goods, candies, frozen desserts, condiments and butter substitutes. Terms on a food product label that may indicate a food has soy (and should be avoided) include: hydrolyzed vegetable protein (HVP), textured vegetable protein (TVP), lecithin, monodiglyceride, Monosodium glutamate (MSG), vegetable oil, natural flavoring, vegetable broth/gum/starch, and/or Asian cuisine flavoring.
Other Considerations
Soybeans and soy products are also often found in foods such as crackers, sauces, soups, baked goods, cereals, and sausage or deli meats. Soybean oil is one of the most commonly used oils in the United States. Many salad dressings contain soybean oil and/or lecithin. In addition, soybean oil is oftentimes the oil used in commercial kitchens (and on grills). Use extra caution when dining out at any facility or restaurant. Dinner rolls, white and wheat bread, and English muffins all may contain some type of soy so read food labels very carefully.
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