Soy Allergy Diet
Soy Allergy Diet
General guidelines for soy allergy
The key to an allergy-free diet is to avoid all foods or products containing the food to which you are allergic. 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 (NOTE: Most soy oil does not contain soy protein, which causes soy allergy, because the soy protein is removed during processing. Thus, soy oil generally does not cause allergy symptoms. However, those with soy allergies should check with their physicians about consuming products containing soy oil or processed with soy oil.) Plain macaroni, rice, barley, rye, wheat, oats, or grits | Breads, crackers, cakes, rolls, or pastries containing peanuts, peanut oil, soy flour Processed 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 | Soybeans, soybean sprouts Any vegetables prepared with sauces or breading containing soy products |
Fruit | All fresh, frozen, or canned fruits and juices processed without soy products | Fruit drink mixes 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 |
How to read a label for a soy-free diet
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
Other possible sources of soy or soy products
Flavorings
Hydrolyzed plant protein
Hydrolyzed vegetable protein
Natural flavoring
Vegetable broth
Vegetable gum
Vegetable starch
Flavorings may be soy-based
Vitamin E contains soybean oil
Hydrolyzed plant and hydrolyzed vegetable protein are likely to be soy
Contact the manufacturer to identify the natural flavorings in foods. Ask if they use soy as a carrier protein for the natural flavoring.
Contact the company to identify the vegetable broths, gums, and starches, as they have the potential to be soy.
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.
