An allergy to soy is one of the more prevalent of the notorious eight food allergens. Interestingly enough, it is especially rampant among babies and children. However, studies have found that the allergy usually is specific to childhood and often is dissipates by age three.
The good thing is that, although an more prevalent allergy, allergic reactions are generally mild. Anaphylaxis has occurred in rare cases though.As with any food allergy, no matter how weak the reaction, one should always carry and epinephrine auto-injector (such as an EpiPen®, Auvi-Q™ or Adrenaclick®).
Soy, in particular soybeans, are a member of the legume family. Other legumes include beans, peas, lentils and peanuts. However, unlike stone fruits, people with a soy allergy are not necessarily allergic to other legumes. Therefore, if allergic to soy, you are not predisposed to be allergic to other legumes. Soybeans are a widely-consumeed food source in its many forms. Since soy is used in so many products, and as such, the elimination of all those foods can result in an unbalanced diet.
Here is a list of products that contain soy:
- Soya (this includes flours, butters, milk and yogurt)
- Soy protein
- Soy sauce
- Textured vegetable protein (TVP)
Occasionally soya is also found in the following:
- Asian cuisine
- Vegetable gum
- Vegetable starch
- Vegetable broth
However soy is not always obvious as it appears in anything from many common baked goods, canned tuna and meat, cereals, cookies, crackers, high-protein energy bars and snacks, infant formulas, low-fat peanut butter, processed meats, sauces and canned broths and soups. So it is always best to ask your dietician or use ContentChecked.