Soy Allergy:
From Infants To Adulthood

A soy allergy sufferer can have a reaction to soy at any time. Other common names for this allergy can also be known by soya, soybean or glycine max. To date, there is 15 proven allergenic proteins that can cause a soy allergy reaction.

The soybean is part of the legume family, the most famous being the peanut. The legume family also includes the navy, pinto, kidney, garbanzo beans and lentils. Carob and licorice are also members of the legume family. Quite frequently, it is not uncommon if you are sensitive to one member of the legume family, you may very well be sensitive to others. The standard rule therefore from many doctors is to avoid them all unless you have taken the precautionary measure of having been tested for each by an allergist.

Generally, soy allergy is most common in newborns to infants up to 3 years of age. It is possible for older kids and adults to be sensitive but it is very rare. Care must be taken though in your diet because a lack of soy products can lead to a zinc deficiency. Zinc is vital to your body to help fight off colds, viruses' or the flu. A well laid out dietary plan by a certified dietitian can help you to maintain this important nutrient for your own health and safety.

Recognizing Soy in Food

• HVP (hydrolyzed vegetable protein)**

• TSF (textured soy flour)

• TSP (textured soy protein)**

• MSG (monosodium glutamate)**

• Lecithin** (ask your doctor- sometimes this one is allowed)

• Miso

• Mono and Diglycerides**

• Natto

• Natural flavorings (can be corn or soy)**

• Tofu

• Vegetable oil (can be corn or soy based or a combination)

• Vegetable protein, broth, gum, starch-almost all of these are soy based**

• Vitamin E (contains soybean oil)

Very often you will find these in processed foods like salad dressing, soups, sauces, margarine, food meal replacement bars or boxed cereals. Hidden sources can be tuna packed in vegetable broth because the broth is generally made from soy protein. Fast food restaurants almost always use soy as an extender in their buns. meats and sauces. Bread and bakery products often use soy flour which generally is not listed on the ingredient label. It is recommended before you change any product you normally purchase, please check with the manufacturer first to verify if it is truly a soy free food.

Many companies are now using refined soybean oil. This oil has been bleached, deodorized and refined until it no longer contains any of the soy proteins. Refined soybean oil has been shown to be quite acceptable for many soy allergy sufferers. Start slowly to confirm it is a safe alternative for use in your diet.

So although soy allergy is commonly one of the top three in existence in many infants diets', the good news is as a baby's immune system matures, generally around 3 years of age the baby generally grows out of this allergy. Children in their middle teens to adulthood though are usually developing signs of a life-long condition.

Return to "Types of Allergies" from "Soy Allergy".