Soy Allergy
A soy allergy is often not as severe as other allergies, such as those reactions experienced from peanuts or gluten. Because an allergy is a reaction of the immune system there is always a possibility of an anaphylactic reaction that could result in respiratory failure and death. However, this is rare with a soy allergy. Symptoms often include hives, swelling, sores, wheezing, runny nose, cramps, diarrhea, vomiting and dizziness.
You are most at risk for a soy allergy if other family members have one. You are also more susceptible if you have other food allergies, such as milk or gluten, asthma, or hay fever. The soy allergy is most common in children, especially infants, who are sometimes given soy-based formulas. Infants who do have a soy allergy are often given rice milk as a substitute.
If you have any of the symptoms of a soy allergy, you should visit a medical practitioner who can diagnose it via a skin or blood test. In the first instance, the skin receives a prick and is subjected to soy protein. A skin reaction at the point of contact reveals the allergy. It can also be diagnosed following an allergic reaction, when the blood can be tested for the immune system antibodies that were released in the allergic reaction.
If you do have a soy allergy diagnosed, the treatment is to eliminate all soy products from your diet. Antihistamines can control the symptoms but if you are going into anaphylactic shock you will need a trip to the emergency room or a self-injection from an small kit you can carry with you especially to treat such allergies. These are available with a prescription from your doctor.
It’s easy to avoid foods with the word “soy” in their name--soy beans, soy sauce, soy nuts, etc., but there are many other products that are made of soy that are not as easy to identify. These include tofu, tempeh, miso, natto, hydrolyzed or textured vegetable protein, lecithin or monodiglyceride, monosodium glutamate (MSG) , vegetable oil, natural flavoring, or vegetable broth or gum, or even vitamin E. A majority of the processed foods in the United States have soy as an ingredient. Outside of the United States soy is named soya.
Soy-containing foods also included chocolates, canned fish, ice cream and other frozen desserts, margarine, mayonnaise, meal replacement powders and bars, breakfast cereals, canned soups, salad sprouts and dressings, frozen dinners, oriental dishes, and many other items.
There are at least fifteen different soy proteins that have been identified by researchers as allergy-causing. Some of these may be ingredients in cosmetics, creams and ointments in addition to food.
With a soy allergy, reading food labels is extremely important to avoid sickness. It is also a good idea when eating out in a restaurant to ask about soy ingredients in food before ordering. They are usually happy to accommodate special needs.