Soy Allergy

What Is Soy Allergy?

Soy allergy is more common in infants and young children than in older children and approximately 0.4% of infants in the U.S. have soy allergy.¹ Most children eventually outgrow their allergy to soy, although some remain allergic throughout their lives.

When a person with a soy allergy is exposed to soy, proteins in the soy bind to specific IgE antibodies made by the person’s immune system. This triggers the person’s immune defenses, leading to allergic reaction symptoms that can be mild or very severe.

Soybeans are a member of the legume family. Beans, peas, lentils, and peanuts are also legumes. Individuals with soy allergy are more likely to be allergic or sensitized to major allergens including peanuts, tree nuts, egg, milk, and sesame than to non-peanut legumes such as beans, peas and lentils.¹

About 0.4 percent of children are allergic to soy.

Allergic Reactions to Soy

Allergic reactions to soy are typically mild, but all reactions can be unpredictable. S evere and potentially life-threatening reactions, incuding anaphylaxis, can occur.

If you have a soy allergy, keep an epinephrine delivery device with you at all times. Epinephrine is the first-line treatment for anaphylaxis.

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Avoiding Soy

To prevent a reaction, avoid soy and soy products. Always read food labels and ask questions about ingredients before eating food that you have not prepared yourself.

Soybeans alone are not a common food in American diets, but they are widely used in processed food products.

Soy is one of the nine major allergens that must be listed in plain language on packaged foods sold in the U.S., as required by federal law, either within the ingredient list or in a separate “Contains” statement on the package. This makes it easy to see if soy is present in a food item.

Avoid foods that contain soy or any of these ingredients:

Cold-pressed, expelled or extruded soy oil*
Edamame
Miso
Natto
Okara
Shoyu
Soy (soy albumin, soy cheese, soy fiber, soy flour, soy grits, soy ice cream, soy milk, soy nuts, soy sprouts, soy yogurt)
Soya
Soybean (curd, granules)
Soy protein (concentrate, hydrolyzed, isolate)
Soy sauce
Tamari
Tempeh
Textured vegetable protein (TVP)
Tofu

*Highly refined soy oil is not required to be labeled as an allergen. Studies show that most people with soy allergy can safely eat highly refined soy oil as well as soy lecithin. If you are allergic to soy, ask your doctor whether you need to avoid soy oil or soy lecithin.

Everyone with soy allergy should avoid cold-pressed, expelled or extruded soy oils—sometimes called gourmet soy oils. These ingredients are not highly refined and may contain small amounts of soy protein.

Many vegan and vegetarian products rely on soy to achieve a similar texture as meat products. Always check the label.

Soy is sometimes found in the following:

Ethnic cuisine
Grains prepared with soy (e.g. cereals, breads, chips, crackers, pasta, rice, tortillas and rice)
Vegetable gum
Vegetable starch
Vegetable broth

Some unexpected sources of soybeans and soy products

Baked goods
Canned broths and soups
Canned tuna and meat
Cereals
Cookies
Crackers
High-protein energy bars and snacks
Dairy products (e.g. ice cream, yogurt)
Infant formulas
Low-fat peanut butter
Medications and personal care products
Pet food
Processed meats
Sauces
Sausages
Soaps and moisturizers
Tempeh

Allergens are not always present in these foods and products, but soy can appear in surprising places. Again, read food labels and ask questions if you’re ever unsure about an item’s ingredients.

Will My Child Outgrow a Soy Allergy?

Studies show an allergy to soy usually occurs early in childhood and often is outgrown by age three. The majority of children with soy allergy will outgrow the allergy by age 10.¹