First, a little background: Soy is one of the eight foods thought to be responsible for 90% of food-allergic reactions among Americans.1 Even so, only about three out of every 1,000 adults are allergic to soy, averaging the results of North American surveys published over the past decade or so. However, about twice as many […]

Some evidence suggests that an increasing number of Americans report being allergic to one or more foods.1 Consequently, more and more consumers are eliminating certain foods from their diet; however, they may be doing so unnecessarily. Data show the prevalence of self-reported food allergy is greater than the actual prevalence of IgE-mediated food allergy.2 Soy […]

Cross-reactivity in allergic reactions occurs when the proteins in one substance are similar to the proteins found in another. Because peanuts and soy are both legumes, there is concern that peanut-sensitive individuals will also react to soy. However, clinical studies indicate that cross-reactivity between peanut and soy is a relatively infrequent occurrence. According to the University […]