Soy allergy, an immune reaction to soy proteins, occurs in about 0.5 percent of the population, and genetically modified (GM) soy may be equally or more likely to cause an allergic reaction in susceptible individuals. Less may be more with regard to soy consumption, according to NaturalNews.com, which claims that the popularity of soy in Asian diets may be a misconception. The website notes that most Asians actually regard soy as a condiment, and eat an average of just 2 tbsp. per day.
GM Soy vs. Wild Soy
A study published in the May 2005 issue of the journal "Allergy and Asthma Proceedings" found greater allergenicity in wild soy protein than in genetically modified soy protein. Of 49 study participants, 13 were allergic to wild soybeans and eight were allergic to genetically modified soybeans. The development of genetically modified foods creates new proteins not found in the original food, noted the researchers. In this study, a unique immune response by a particular immunoglobulin occurred, indicating the presence of an allergenic protein not present in wild soy.
Similar to Wild Soy
Genetically modified soy protein caused an allergic response in an animal study published in the February 2006 issue of the journal "Clinical and Experimental Allergy." In the study, mice showed high levels of two antibodies, with a specific response to soy protein and lower levels of reaction to a third antibody. The researchers noted that regular wild-type soy showed similar allergenic properties to genetically modified soy.
Genetically Introduced Allergens
Genetically modified soy may contain allergens from the plant it is modified with, according to researchers of a study published in the February 2002 issue of the journal "Toxicology Letters." This occurred in soy that was genetically modified with Brazil nuts, and in one instance caused people who were allergic to Brazil nuts to have an allergic reaction to the genetically modified soy. The researchers argue that it is possible to screen out potential allergens in the process of creating a genetically modified food, and that genetic engineering does not pose a greater risk of introducing allergens into foods than conventional methods of food design and production.
Roundup Ready Soy
A study published in the August 2007 issue of the journal "Molecular Nutrition and Food Research" found that Roundup Ready soy did not cause more allergic reactions than regular soy. The researchers tested a variety of diverse groups, including European adults with a soy allergy, Korean children with a primary diagnosis of atopic dermatitis (an inflammatory skin disorder) and a secondary allergy to soy, several patients with allergies to other substances and non-allergic patients.
References
- "Molecular Nutrition and Food Research" journal; Serum Testing of Genetically Modified Soybeans with Special Emphasis on Potential Allergenicity of the Heterologous Protein CP4 EPSPS; M. Hoff, et al.; August 2007
- "Clinical and Experimental Allergy" journal; Evaluation of Allergenicity of Genetically Modified Soybean Protein Extract in a Murine Model of Oral Allergen-Specific Sensitization; F. Gizzarelli, et al.; February 2006
- "Allergy and Asthma Proceedings" journal; Genetically Modified and Wild Soybeans: An Immunologic Comparison; H.Y.Yum, et al.; May/June 2005
- "Toxicology Letters" journal; Clinical Risk Assessment of GM Foods; G. Lack, et al.; February 2002
- NaturalNews.com: Six Surprising Facts About Soy
- Soya: Soy Allergy
