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Article: Soy Protein Allergy: Incidence and Relative Severity1,2
- Article from:
- The Journal of Nutrition
- Article date:
- May 1, 2004
- Author:
CopyrightCopyright American Institute of Nutrition May 2004. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACTFood allergy is a relatively rare and sometimes violent reaction of the immune system to food proteins. The first report characterizing soy allergy appeared in 1934. The Food and Agriculture Organization of the United Nations includes soy in its list of the 8 most significant food allergens. At least 16 potential soy protein allergens have been identified but their relative clinical significance is unknown. Conversely, soy has a long history of successful use in managing cow's milk allergies in infants. To better predict the utility of soy proteins for controlling food allergy, it is important to understand the relative allergenic reactivity of soy compared with other major food ...