Soy Allergy

Soy, also referred to as soya, soy bean, or glycine max, is among the main foods that produce reactions worldwide -- mostly, but not exclusively, in infants.
It is not completely certain which specific component of soy is responsible for reactions, but at least 15 allergenic proteins have been identified.

The way soy foods are processed can affect allergenicity. All soy products may not cause reactions. Some fermented soy foods may be less allergenic than raw soy beans. Soybean oil, which does not contain protein, may not produce symptoms. It just depends on the individual.

Symptoms of Soy Allergy

Soy Allergy is an abnormal reaction of the body to normally harmless substances, such as pollen, dust, certain foods (like soybeans), drugs, and insect stings. The term allergy comes from the Greeks and means "abnormal response." Millions of people suffer from allergies, some of which are mistaken for the common cold.

The symptoms of allergy vary with the allergen (or antigen), and with the part of the body affected. The symptoms, or allergic reactions, may include headache, sneezing, watery eyes, and nasal congestion, as in hay fever and allergic rhinitis; a rash, stomach upset, and itchy swellings on the skin (hives or blisters); spasms within the lungs that interfere with breathing, as in asthma. Rarely, a person may have an extreme allergic reaction to soy. This is called anaphylactic shock. Characterized by a severe drop in blood pressure, an itchy rash or hives, trouble breathing, pain in the abdomen, swelling of the tongue or throat, and diarrhea, it can lead to asphyxiation and death.
Allergens may act following inhalation, injection, ingestion, or contact with the skin. All I need, is to be in the same room as cinnamon and I have a migraine for about three days. it can be that easy to have a reaction to what you are allergic to.

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Cross Reactivity

Those allergic to soy beans may also cross react to certain foods, such as peanuts, green peas, chick peas, lima beans, string beans, wheat flour, rye flour, and barley flour.

Where Is Soy Found?

A great many foods already in your kitchen cupboard contain products that contain some type of soy food. 

Hydrolyzed vegetable protein (HVP) is a protein obtained from any vegetable, including soy beans that is a flavor enhancer that can be used in soups, broths, sauces, gravies, flavoring 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, antioxidation, crystallization, and spattering control. It is used as an emulsifier in chocolate. Most infant formulas contain soy lechithin.

-Miso, used to flavor soups, sauces, dressings, marinades and pâtés, is a rich, salty condiment made from soy beans and a grain such as rice.
-Mono-diglyceride, another soy derivative, is used for emulsion in many foods.
-Monosodium glutamate (MSG) may contain hydroylzed protein which is often made from soy.
-Natto, more easily digested than whole soy beans, is made of fermented and cooked whole soy beans.
-Natural flavors, listed on ingredient labels may be a soy derivative.
-Soy cheese, a substitute for sour cream or cream cheese, is made from soy milk.
-Soy fiber whether okara, soy bran, and soy isolate fiber are used as food ingredients.
-Soy flour, whether natural, defatted, and lecithinated, is made from finely ground roasted soy beans. They are often used to give a protein boost to recipes.
-Soy grits, made from toasted coarsely cracked soy beans, is used as a flour substitute.
-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, the natural oil extracted from whole soy beans, is the most widely used oil in the United States. Soy oil is used to make most margarines, Crisco and other vegetable shortenings, prepared pasta sauces, Worcestershire sauce, salad dressings, mayonnaise, canned tuna, dry lemonade mix, and hot chocolate mix. Most commercial baked goods like breads, rolls, cakes, cookies, and crackers contain soy oil. Some prepackaged cereals are also made with soy oil.

Soy protein can be labeled 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. Most soup bouillons contain some form of soy protein. Many meat alternatives contain soy protein or tofu.

Soy sauces, the most common being Tamari (a by-product of making miso), Shoyu (a blend of soy beans and wheat), and Teriyaki (with added sugar, vinegar and spices), are dark brown liquids made from soy beans that have undergone a fermenting process.

Soy yogurt, made from soy milk, is an easy substitute for sour cream or cream cheese. Non dairy frozen desserts are made from soy milk or soy yogurt.

Tofu, also known as soybean curd, is a soft cheese-like food made by curdling fresh hot soy milk with a coagulant. It is a bland product that easily absorbs the flavors of other ingredients with which it is cooked. When mixed with other ingredients it can simulate various kinds of meat.

-Vegetable oil, a generic term, 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 are allergic to soy, it is best to read all ingredient labels, and if in doubt, contact the manufacturer of the product before purchasing it. I have found that in most cases when you contact the manufacturer they are very helpful they may even give you ideas on alternative products that are safe for you.

ALLERGIC REACTIONS

An allergic reaction occurs when the immune system, which is the body's normal defense against dangerous foreign substances, "mistakes" a normally harmless substance for an invader, such as a virus. No one knows why this abnormal reaction occurs in some people and not others. People who have this type of unusual immune system are said to be hypersensitive, and medical scientists often use the term hypersensitivity instead of allergy.

The body's immune system reacts to an allergen in many different ways to cause the discomforting symptoms of an allergy. The process begins when the allergen stimulates the immune system to manufacture certain antibody molecules called immunoglobulin E (IgE). The antibody molecules then combine with the allergen molecules and bind to mast cells and basophils, causing the release of histamine and other active compounds. The histamine in turn affects the blood vessels and mucous membranes, leading to swelling, congestion, and leakage. 

DEVELOPING AN ALLERGY

Allergies characteristically are not symptomatic with the first exposure to the allergen, and the symptoms occur only upon reexposure to the same agent. A person is said to have been sensitized by the first contact. That is, the immune system somehow "learns" to respond to the agent with an allergic reaction, but it reacts only at contacts that occur later. 

Heredity may be responsible for the tendency to be allergic to soy in some infants but since many people develop the allergy late in life with no family history of soy allergy, there are other elements in developing a soy allergy. Those persons with such inherited tendencies are called atopic. Adult development of a soy allergy can be caused by overexposure during stressful periods in your life. In Barceleona Spain, hundreds of people started having asthma attacks which was traced (because they have free public health an investigation was done) to a ship in the harbor loaded with soybeans. The wind was carrying the bean particles through the air and making people sick. The ship was removed and the symptoms abated although once an allergy has been triggered, it does not go away.

DIAGNOSIS

An allergy is diagnosed from your medical history; symptoms; skin (or patch) tests, and blood tests which help to identify the allergen. 

The minor discomforting symptoms of allergy are sometimes relieved by three types of medication: antihistamines, which block release of the histamines that cause congestion of mucous membranes and swelling; anti-inflammatory agents, such as corticosteroids; and decongestants.

Anaphylactic shock is a major life threatening reaction to soy. Symptoms of an anaphylactic reaction (or anaphylactic shock) include severe itching, muscle spasms, facial swelling, obstruction of respiration from swelling in the larynx, and a drastic fall in blood pressure caused by widespread dilation of blood capillaries. The drop in pressure can lead to circulatory collapse and death. Anaphylaxis is treated by injecting powerful stimulants (such as adrenaline) to restore blood circulation and using antihistamines to combat the allergic reaction. Ask your doctor about prescribing an EPI-PEN and/or a portable nebulizer to carry with you if you survive an episode of anaphylactic shock.

It is a good idea to go to an allergist and be tested for this if you have any concerns. It is better to be safe than sorry.

Disclaimer: In no way is this information meant to replace the advice and care from your doctor, or any other medical professional. Patients should inform their doctor/allergist/dermatologist if they are pursuing one of these treatment routes.