Soy & Allergies

Questions about the safety of soy foods are based almost exclusively on animal studies and research done in test tubes. These kinds of research have limited relevance to human health. In contrast to some of the findings from these kinds of studies, numerous clinical studies in humans conducted over the past 15 years show soy foods to be safe. In addition, the 2005 Dietary Guidelines for Americans (prepared by the U.S. Department of Health and Human Services and the U.S. Department of Agriculture) recommend soy foods as a quality protein source.

Soy foods have been an important part of the Asian diets for centuries and they have been eaten by vegetarians in Western countries for decades without problems. Not surprisingly, when the Food and Drug Administration looked at the vast body of information about soy food consumption, they concluded that these foods are safe and healthful.

Health food stores and supermarkets offer a plethora of soy protein products, including veggie burgers, soy ice cream and soy protein beverages. While soy foods provide many health benefits, some safety issues should be considered for certain portions of the population.

Allergies to Soy

Soy protein is one of the eight major food allergens, along with proteins from milk, eggs, peanuts, tree nuts, fish, shellfish and wheat. Although a person can be allergic to any food, these eight account for 90 percent of all food-allergic reactions. It is important to note that among adults, soy allergy is relatively uncommon and is much less prevalent than the common food allergies mentioned above.1

People with food allergies should read the ingredient list on the package to see if the food contains soy protein. Soy protein commonly is listed on food labels as:

  • Hydrolyzed vegetable protein
  • Textured soy protein (also called textured vegetable protein, TVP)
  • Isolated soy protein
  • Soy protein concentrate
  • Lecithin (if made from soy oil rather than another plant)

Some cosmetics and soaps use soy meal and oil, so brands containing those products may also need to be avoided.

The Food Allergy and Anaphylaxis Network is an excellent resource for people with food allergies. Contact www.foodallergy.org or 1-800-929-4040. If you are unsure if a food allergy exists, you should consult with a healthcare professional.

Reference

  1. Cordle CT. Soy protein allergy: incidence and relative severity. J Nutr 2004;134:1213S-1219S.
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1. Cordle CT. Soy protein allergy: incidence and relative severity. J Nutr 2004;134:1213S-1219S.

Soy Fact

One-half cup of whole soy flour typically boasts 16 grams of soy protein and is 50 percent protein.