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Soy Milk Allergies - What Causes the Allergic Response?
By Alex Christie (BA Hons, LCHE, MARH, B.Inst.A.T.)
Although we are still unsure which component of soy is responsible for soy milk allergies, at least 15 allergenic proteins have been identified. If you suffer from a soy milk allergies you may still be able to tolerate certain soy products The way soy foods are processed can affect allergenicity. Some fermented soy foods may be less allergenic than raw soy beans. Soybean oil, which does not contain protein, may not produce symptoms in everyone with a soy milk allergies.
Symptoms of Soy milk allergies
The reported symptoms of soy milk allergies include: acne, angio-oedema, rhinitis, anaphylaxis, asthma, atopic dermatitis, bronchospasm, cankers, colitis, conjunctivitis, diarrhoea, diffuse small bowel disease, dyspnoea, eczema, enterocolitis, fever, hypotension, itching, laryngeal oedema, lethargy, pollinosis, urticaria, vomiting, and wheezing.
Associated Allergies
If you suffer from soy milk allergies you may also react to certain foods such as peanuts, green peas, chick peas, lima beans, string beans, wheat flour, rye flour, and barley flour.
Any or all of the below may trigger your soy milk allergies:
 Hydrolyzed vegetable protein (HVP) is a flavour enhancer used in soups, broths, sauces, gravies, flavouring and spice blends, canned and frozen vegetables, meats and poultry.
Lecithin is extracted from soybean oil and is used in foods that are high in fats and oils to promote stabilization and antioxidation. It is used as an emulsifier in chocolate. Most infant formulas contain soy lecithin.
Miso, used to flavour soups, sauces, dressings, marinades and pâtés.
Mono-diglyceride, another soy derivative, is used for emulsion in many foods.
Monosodium glutamate (MSG) may contain hydrolyzed protein which is often made from soy.
Natural flavours, listed on ingredient labels may be a soy derivative.
Soy cheese
Soy fibre whether okara, soy bran, and soy isolate fibre.
Soy flour, whether natural, defatted, and lecithinated.
Soy meal and soy oil are used in a number of industrial products, including inks, soaps, and cosmetics.
Soy milk is used alone or can be made into soy yogurt, soy cheese, or tofu.
Soy oil is used in most margarines, vegetable shortenings, pasta sauces, Worcestershire sauce, salad dressings, mayonnaise, canned tuna, hot chocolate mix, baked breads, rolls, cakes, biscuits, and crackers.
Soy protein can be labelled as soy protein concentrate, isolated soy protein, textured soy protein (TSP), and textured soy flour (TSF). Textured soy flour is widely used as a meat extender. Many meat alternatives contain soy protein or tofu.
Soy sauces are made from fermented soy beans.
Soy yogurt.
Tempeh.
Tofu.
Vegetable oil is usually 100 percent soy oil or a blend of soy oil and other oils.
Vegetable protein is often the term used for soy protein.
Vitamin E contains soy bean oil.
If you have soy milk allergies, it is best to read all ingredient labels, and if in doubt, contact the manufacturer of the product before purchasing it.
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Not sure if I can help? View some of my Allergy Case Histories << here >>
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