SOYBEAN ALLERGEN
What is soy allergy?
Soy is from the legume family; The integral, immature soy is also known as edamame. Although mainly it is associated with tofu, soy is found in many unexpected, processed foods from the United States, such as:
- spices such as Worcestershire sauce and mayonnaise
- natural and artificial flavors
- vegetable broths and starches
- meat substitutes
- fillings in processed meat, like chicken chickpeas
- frozen meals
- most Asian foods
- certain brands of cereals
- some peanut butters
Soy is one of the most difficult products to avoid for people with allergies.
A soy allergy occurs when the body's immune system mistakes the harmless proteins found in soy for invaders and creates antibodies against them. The next time a soy product is consumed, the immune system releases substances such as histamines to "protect " the body. The release of these substances causes an allergic reaction .
Soy allergy is one of several food allergies that begins at the beginning of life, usually before the age of 3 years and often resolves by the age of 10 years.
Detection procedure for the presence of SOYA in food
In the laboratory, quantitative dosings of soybean allergen are performed by ELISA method.
Legislation in the field
According to the European Union legislation (Regulation 1169/2011) the following substances are defined that can cause allergies and which are mandatory to be labelled on food products:
ANEXA II
SUBSTANCES THAT CAUSE ALLERGIES OR INTOLERANCES
1. | Cereals containing gluten, namely: wheat, rye, barley, oats, spelt wheat, durum wheat or hybrids thereof and derived products, with the exception of:
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