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Prevention
By Mayo Clinic staffThere is no sure way to prevent a food allergy from occurring. But if you have an infant, breast-feeding instead of using a soy-based or milk-based formula may help. Experts recommend breast-feeding for at least the first four to six months to reduce the risk of food allergies and for other health benefits.
If you know you are allergic to soy, the only sure way to avoid an allergic reaction is to avoid soy products. Know what you're eating and drinking. Be sure to read food labels carefully. Because soybeans and peanuts contain common allergy-causing components, you may also need to avoid peanuts. Some processed soy foods, such as soy oil or soy sauce, may not cause a reaction because processing removes certain allergy-causing proteins.
Soy milk, tofu and other soy products have become more popular because of their apparent health benefits. These products are easy to identify — and avoid. Soy may be called any of the following on a product label:
- Soy
- Soya
- Soybeans
- Glycine max
But soy is also a common ingredient in other food products. It's used in meat products and meat substitutes, baked goods, candies, ice creams and desserts, condiments, butter substitutes, and in other foods.
Products with soy as a main ingredient
- Tofu
- Miso
- Natto
- Tempeh
- Soy sauce (these include shoyu and tamari)
- Soy flour
- Soy nuts
- Soy milk
- Soy sprouts
- Edamame
Hidden sources of soy products
- Hydrolyzed vegetable protein (HVP)
- Textured vegetable protein (TVP)
- Lecithin
- Monodiglyceride
- Monosodium glutamate (MSG)
- Vegetable oil
- Vitamin E
- Natural flavoring
- Vegetable broth
- Vegetable gum
- Vegetable starch
- Asian cuisine flavoring
If you are at risk of a serious allergic reaction, talk with your doctor about carrying emergency epinephrine (adrenaline). If you have already had a severe reaction, wear a medical alert bracelet or necklace that lets others know that you have a food allergy.
- Atkins D. Food allergy: Diagnosis and management. Primary Care: Clinics in Office Practice. 2008;35:119.
- Sampson HA, et al. Adverse reactions to foods. In: Adkinson NF, et al. Middleton's Allergy: Principles and Practice. 7th ed. St. Louis, Mo.: Mosby; 2008. http://www.mdconsult.com/das/book/body/129272040-4/824208035/1806/69.html#4-u1.0-B978-0-323-05659-5..00065-6--s0290_2209. Accessed March 31, 2009.
- Schwartz LB. Systemic anaphylaxis, food allergy and insect sting allergy. In: Goldman L, et al., eds. Goldman: Cecil Medicine. 23rd ed. Philadelphia, Pa.: Saunders Elsevier; 2007. http://www.mdconsult.com/das/book/body/129272040-5/824210429/1492/978.html#4-u1.0-B978-1-4160-2805-5..50279-2_12464. Accessed March 31, 2009.
- Keet CA, et al. Food allergy and anaphylaxis. Immunology and Allergy Clinics of North America. 2007;27:193.
- Soy allergy. Asthma and Allergy Foundation of America. https://www.aafa.org/display.cfm?id=9&sub=20&cont=522. Accessed March 31, 2009.
- Sicherer SH, et al. Maternal and infant diets for prevention of allergic diseases: Understanding menu changes in 2008. Journal of Allergy and Clinical Immunology. 2008;122:29.
- Rank MA (expert opinion). Mayo Clinic, Rochester, Minn. April 6, 2009.
