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Health Encyclopedia
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Soy Allergy Diet The key to an allergy-free diet is to avoid all foods or products containing the food you are allergic to. A soy allergy is an abnormal response of the body to the proteins found in soy. Soybeans are classified as a legume. Other foods in the legume family are navy, kidney, string, black and pinto beans, chickpeas (garbanzo beans), lentils, carob, licorice, and peanuts. Sensitivity to peanuts is the most common, but soybean sensitivity is also prevalent. Sensitivity to one legume can often be in association with sensitivity to another legume. | FOODS | ALLOWED | NOT ALLOWED | | Breads & Starches | Breads, baked goods, cereals not containing soy ingredients Potato chips or popcorn cooked in soy oil Plain macaroni, rice, barley, rye, wheat, oats, or grits | Breads, crackers, cakes, rolls, or pastries containing peanuts, peanut oil, soy flour Process and “natural “ cereals which contain soy ingredients Soy pasta | | Vegetables | Fresh, frozen, or canned vegetables (except those listed as not allowed) without sauces or breading containing soy ingredients | Soy beans, soybean sprouts Any vegetables prepared with sauces or breading containing soy products | | Fruit | All fresh, frozen, or canned fruits and juices process without soy products | Fruit drink mixed or sauces/toppings for fruit which contain soy ingredients | | Beverages | Soft drinks Tea, coffee Fruit juice | Soy-based formulas, coffee substitutes with soy, instant coffee, hot cocoa mixes, malt beverages, fruit drink mixes made with soy ingredients | | Meat & Meat Substitutes | Any fresh or frozen beef, chicken, lamb, pork, turkey, veal, or fish served without prepackaged sauces, breading, or gravy | Pork link sausage, deli/luncheon meats made with soy Commercially prepared meats where soy is used as a meat extender Meat or cheese substitutes which contain soy: tofu/bean curd, natto, miso Textured vegetable protein (TVP) | | Milk & Milk Products | Milk, cheese, cottage cheese, or yogurt without soy products | Milk drinks or milk substitutes that contain soy | | Soups & Combination Foods | Homemade soups and commercial soups that do not contain soybeans | Soy is used in many canned soups, commercial entrees, and combination foods | | Desserts & Sweets | Ice cream, gelatin, cookies made without soy ingredients | Baked goods, such as cakes or cookies which contain soy flour Soy products may be used in some commercial ice creams and other frozen desserts Hard candies, nut candies, fudge, and caramels made with soy flour | | Fats & Oils | Butter, margarines, shortening | Margarine and butter substitutes Some salad dressings, mayonnaise, sauces, or gravies containing soy products Roasted soybeans or "soy nuts" | | Condiments & Miscellaneous | Sugar, honey, molasses, catsup, mustard, jelly, jam, plain sugar candies, syrup, pickles | Commercial vegetarian products and meat substitutes Heinz Worcestershire sauce, Lea & Perrins sauce, fermented soybean pastes (miso and natto) Soy sauce, tamari sauce, granola, or breakfast bars made with soy Imitation bacon bits made with soy | Be sure to avoid foods that contain any of the following ingredients: - hydrolyzed soy protein
- miso
- shoyo sauce
- soy flour
- soy grits
- soy nuts
- soy milk
- soy sprouts
- soy protein concentrate
- soy protein isolate
- soy sauce
- tempeh
- textured vegetable protein (TVP)
- tofu
- flavorings
- hydrolyzed plant protein
- hydrolyzed vegetable protein
- natural flavoring
- vegetable broth
- vegetable gum
- vegetable starch
- Studies show that most soy allergic individuals may safely eat products that contain soy lecithin and soy oils. These substances are fat based, and persons with allergies react to the protein portion of the food.
- Contact the manufacture to identify the natural flavorings in foods. Ask if they use soy as a carrier protein for the natural flavoring.
- Flavorings may be soy-based.
- Hydrolyzed plant and hydrolyzed vegetable protein are likely to be soy.
- Contact the company to identify the vegetable broths, gums, and starches, as they have the potential to be soy.
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Online Resources of Allergy & Asthma
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