Soy Allergy Diet

General guidelines for soy allergy:

The key to an allergy-free diet is to avoid all foods or products containing the food you are allergic to. A soy allergy is an abnormal response of the body to the proteins found in soy. Soybeans are classified as a legume. Other foods in the legume family are navy, kidney, string, black and pinto beans, chickpeas (garbanzo beans), lentils, carob, licorice, and peanuts. Sensitivity to peanuts is the most common, but soybean sensitivity is also prevalent. Sensitivity to one legume can often be in association with sensitivity to another legume.

How to read a label for a soy-free diet:

Be sure to avoid foods that contain any of the following ingredients:

• hydrolyzed soy protein
• miso
• shoyo sauce
• soy flour
• soy grits
• soy nuts
• soy milk
• soy sprouts
• soy protein concentrate
• soy protein isolate
• soy sauce
• tempeh
• textured vegetable protein (TVP)
• tofu

Other possible sources of soy or soy products:

• flavorings
  
  
• hydrolyzed plant protein
  
  
• hydrolyzed vegetable protein
  
  
• natural flavoring
  
  
• vegetable broth
  
  
• vegetable gum
  
  
• vegetable starch
  
  
• Studies show that most soy allergic individuals may safely eat products that contain soy lecithin and soy oils. These substances are fat based, and persons with allergies react to the protein portion of the food.
  
  
• Contact the manufacture to identify the natural flavorings in foods. Ask if they use soy as a carrier protein for the natural flavoring.
  
  
• Flavorings may be soy-based.
  
  
• Hydrolyzed plant and hydrolyzed vegetable protein are likely to be soy.
  
  
• Contact the company to identify the vegetable broths, gums, and starches, as they have the potential to be soy.

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