Soy Lecithin Allergy

August 18, 2020

However apparently soy lecithin does not contain sufficient soy protein residues to provoke allergic reactions in the majority of soy-allergic consumers. When people with a soy or soy lecithin allergy eat soy products the immune system wrongly identifies the proteins as dangerous to health triggering a potentially adverse reaction.

Is It Safe For Those With A Soy Allergy To Consume Soy Lecithin

Soy beans are a legume and are in the same family as peanut beans peas and lentils.

Soy lecithin allergy. Soy lecithin does contain trace levels of soy proteins and these have been found to include soy allergens. However there is the the possibility that some of the more sensitive soybean allergic may react to ingestion of soy lecithin. Soy lecithin is widely used as an emulsifier in processed foods pharmaceuticals and cosmetics.

The immune system sets off a strong inflammation process which produces the swelling redness and hives that are characteristic of allergy. Soy allergy can also be a lifelong condition. There are clinical studies showing that highly refined oils can be safely eaten by food allergic individuals.

Soy lecithin is a mixture of phospholipids and is obtained when soybeans are processed to extract soybean oil. Many allergists do not even advise their soybeanallergic patients to - avoid. However it has also been shown to contain IgE-binding proteins albeit at a low level.

A few clinical cases involving allergic reactions to soy lecithin have been reported. Soy lecithin contains trace levels of soy proteins and they have been found to include soy allergens. Soy lecithin is derived from highly processed soy oil and has very little if any soy protein 100-500 ppm.

Soybeans can be made into flour soy milk tofu oil and other products. Some people can be allergic to other legumes such as peanut. Many adverse reactions to soy are not true allergies.

According to the University of Nebraska most allergists dont caution people who are allergic to soy against soy lecithin consumption because the risk of reaction is so small. It is the proteins in soy that can adversely affect the human immune system. However they are just as likely to be allergic to other foods for example some infants with cows milk allergy are also allergic to soy.

So it releases a large amount of antibodies in the body which in turn causes allergic reactions. Soy lecithin is composed principally of phospholipids. Soy lecithin apparently does not contain sufficient soy protein residues to provoke allergic reactions in the majority of soy-allergic people.

Most allergists do not recommend that patients with soy allergy avoid soy lecithin. This is because highly refined oils contain extremely small levels of allergenic protein. Soy lecithin does contain trace levels of soy proteins and these have been found to include soy allergens.

Soy is commonly used in processed foods. When people with a soy or soy lecithin allergy eat soy products the immune system wrongly identifies the proteins as dangerous to health triggering a potentially adverse reaction. Highly refined soy or soybean oil will not be labeled as a major allergen on an ingredient statement.

Soy lecithin allergy is the condition where the immune system becomes hypersensitive to lecithin obtained from soy beans. Organizational on-line sources FARE FAARP CoFAR indicate that food products containing soy lecithin can be consumed safely by nearly all patients with soy allergy. An allergy to soy lecithin refers to a hypersensitivity to this substance which is added to a number of food and pharmaceutical products.

However apparently soy lecithin does not contain sufficient soy protein residues to provoke allergic reactions in the majority of soy-allergic consumers. A soy allergy is most common in infants however many children do outgrow soy allergy. Soy lecithin is a by-product of soy beans and is commonly used in foods to stabilize and provide a greater shelf life.

A soy intolerance or sensitivity is characterized by a delayed reaction caused by antibodies known as immunoglobulin G IgG as opposed to IgE. The immune system identifies lecithin as a harmful foreign particle. Soy has a relatively high protein content compared to many other vegetables.

Although an allergic reaction to soy lecithin is highly unlikely a person with a soy allergy may experience allergy symptoms. With this type of reaction symptoms show up anywhere from several hours to three days after eating soy. Although soybeans are a legume a person with a soy allergy may not be allergic to other legumes including peanut.

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