Soybeans are a species of legume (bean) that are used in various culinary and industrial applications. Soy is a common allergen.
Soy allergy affects roughly 0.4% of children, with roughly 50% of children outgrowing the allergy. This allergy has been shown to cause rhinitis and atopic dermatitis, and has also been linked to cross-reactivity with many foods, including apples and almonds. Studies of soy’s other health effects are inconclusive and dependent on level of processing. Minimally processed soy contains enzymes that impair digestion; it also contains isoflavones, phytoestrogens with hormone-like activity in the body. This has been associated with both positive and negative effects. Processing reduces isoflavone content. See: Phytoestrogens.
Today 85% of North American soy is genetically modified (GM). Provided that certain soy allergens have been found to be 7 times more abundant in GM soy as compared to organic soy, there may be some association between GM soy and soy allergy. Regardless, studies have yet to demonstrate a causal link between GM soy and soy allergy prevalence.
Miso, tempeh, tahini, edamame, canned soybeans, soy flour, soy protein concentrate, vegetable oil, energy bars, soy milk, prepared foods, baked goods