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Risk factors
By Mayo Clinic staffCertain factors may put you at greater risk of developing a soy allergy:
- Family history. You're at increased risk of allergy to soy or other foods if allergies, such as hay fever, asthma, hives or eczema, are common in your family.
- Age. Soy allergy is most common in children, especially toddlers and infants. As you grow older, your digestive system matures and your body is less likely to absorb food or food components that trigger allergies.
- Other allergies. In some cases, people who are allergic to wheat, beans (legumes), milk or other foods can have an allergic reaction to soy.
References
- Savage JH, et al. The natural history of soy allergy. Journal of Allergy and Clinical Immunology. 2010;6:125.
- Atkins D. Food allergy: Diagnosis and management. Primary Care: Clinics in Office Practice. 2008;35:119.
- Sicherer SH. Food allergens: Overview of clinical features and cross-reactivity. http://www.uptodate.com/home/index.html. Accessed Feb. 8, 2011.
- Keet CA, et al. Food allergy and anaphylaxis. Immunology and Allergy Clinics of North America. 2007;27:193.
- Ballmer-Weber BK, et al. Soy allergy in perspective. Current Opinion in Allergy and Clinical Immunology. 2008;8:270.
- Soy allergy. Asthma and Allergy Foundation of America. http://www.aafa.org/print.cfm?id=9&sub=20&cont=522. Accessed Feb. 8, 2011.
- Thygarahan A, et al. American Academy of Pediatrics recommendations on the effects of early nutritional interventions on the development of atopic disease. Current Opinion in Pediatrics. 2008;20:698.
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