Allergies: Living With a Soy Allergy

Soybeans are legumes. Other foods in the legume family include navy beans, kidney beans, string beans, black beans, pinto beans, chickpeas (garbanzo or chichi beans), lentils, carob, licorice and peanuts. Many people are allergic to more than one legume. If your doctor is unable to identify which soy product is causing your allergy, it is best to avoid them all.

It is not always easy to avoid these foods since many unsuspecting products may contain soy.

Who Gets Soy Allergy?

Soy allergy is more common in infants. The average age at which the allergy manifests is 3 months but the majority of infants outgrow it by the age of two. Although adults do suffer from soy allergy, it is rare.

What Are the Symptoms?

Symptoms of soy allergy are many and may include:

• Acne and other skin conditions, like eczema
• Swelling
• Nasal congestion
• Anaphylaxis
• Asthma
• Canker sores or fever blisters
• Colitis and other gastrointestinal problems, including diarrhea
• Conjunctivitis
• Shortness of breath
• Fever, fatigue, weakness and nausea
• Low blood pressure
• Itching
• Hay fever
• Hives

 

How Do I Avoid Exposure?

Always check the label ingredients before you use a product. In addition, check the label each time you use the product. Manufacturers occasionally change recipes, and a trigger food may be added to the new recipe.

Examples of soy products and foods that may contain soy include:

Soy Products	Soy-Containing Ingredients	Soy-Containing Food
Soy flour Soy nuts Soy milk Soy sprouts Soybean granules or curds Tofu	Soy protein Textured vegetable protein (TPV) Hydrolyzed plant protein Hydrolyzed soy protein Hydrolyzed vegetable protein Natural and artificial flavoring (may be soy based) Vegetable gum Vegetable starch	Miso Soy sauce Worcestershire sauce Tamari Tempeh Vegetable broth Some cereals Some infant formula Baked goods

Reviewed by the doctors at The Cleveland Clinic Department of Pulmonary, Allergy and Critical Care Medicine.