Soybean allergy is one of the more common food allergies, especially among babies and children. Approximately 0.4 percent of children are allergic to soy. Studies indicate that an allergy to soy generally occurs early in childhood and often is outgrown by age three.
Allergic reactions to soy are typically mild; however, although rare, severe reactions can occur.
Soy is found in the following: Edamame, Miso, Natto, Shoyu, Soy (soy albumin, soy cheese, soy fiber, soy flour, soy grits, soy ice cream, soy milk, soy nuts, soy sprouts, soy yogurt), Soybean (curd, granules), Soy protein (concentrate, hydrolyzed, isolate), Soy sauce, Tamari, Tempeh, Textured vegetable protein (TVP), Tofu and sometimes may find in Asian cuisine, Vegetable gum, Vegetable starch, Vegetable broth.
Asian cuisines are considered high-risk for people with soy allergy due to the common use of soy as an ingredient and the possibility of cross-contact, even if a soy-free item is ordered.
Read all product labels carefully before purchasing and consuming any item. Ingredients in packaged food products may change without warning, so check ingredient statements carefully every time you shop. If you have questions, call the manufacturer.
As of this time, the use of advisory labels (such as “May Contain”) on packaged foods is voluntary, and there are no guidelines for their use.