Soy allergy pathophysiology

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Editor-In-Chief: C. Michael Gibson, M.S., M.D. [1]

It is a hypersensitivity to dietary substances from soy causing an overreaction of the immune system which may lead to severe physical symptoms for millions of people.^[1]

Many fast-food restaurants commonly use soy protein in hamburger buns (soy flour) hamburger meat (soy protein) and hydrolyzed vegetable protein (HVP) in sauces. On their respective web sites, McDonald’s, Burger King and Wendy’s list soy flour as an ingredient in their hamburger buns.^[2][3][4] U.S. Nutrition Information Multi-grain breads, doughnuts, doughnut mix and pancake mix commonly contain soy flour.

Some products [for reasons having to do with national regulation of soy products] don’t list soy protein or soy flour on their ingredients labels, yet they still contain soy. There are still many latent issues resolving how soy should be regulated.

Studies show that most individuals who are allergic to soy protein may be able to safely consume soybean oil (not cold pressed, expeller pressed, or extruded oil) and soy lecithin, as these products do not normally contain soy protein.^[5]

Products containing soy protein include:

• Edamame
• Miso
• Natto
• Shoyu sauce
• Soy(soy albumin, soy fiber, soy flour, soy grits, soy milk, soy nuts, soy sprouts)
• Soya
• Soybean (curd, granules)
• Soybean butter
• Soy protein (concentrate, isolate)
• Soy sauce, tamari
• Tempeh
• Textured vegetable protein (TVP)
• Tofu

The following food additives may contain soy protein:

• Hydrolyzed vegetable protein (HVP)
• Flavoring (including natural and artificial)
• Canned chicken broth
• Vegetable broth, gum, and starch
• Bouillon cubes (beef, chicken, vegetable, etc.)

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