Soy Allergy

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Soy allergies are among the less prevalent in the Top 8, with rates as high as 0.7% in some areas and lower or virtually non-existent in others. While many children outgrow their soy allergy by the age of 10, it can also develop at any age with symptoms that vary in severity. For most, exposure to soy may result in mild symptoms such as hives, itching, or digestive discomfort. In extremely rare, severe cases, soy can trigger respiratory issues, swelling, or even anaphylaxis—a life-threatening allergic reaction that requires immediate medical intervention. Given that soy is a common ingredient in many processed foods, often hidden in unexpected places like baked goods, salad dressings, and sauces, careful label-reading is essential.

Helpful Soy Allergy Tips

Foods to Eat in Abundance

Fresh fruits and vegetables

Meat, poultry, eggs, and seafood

Soy-free plant-based proteins

e.g. beans, lentils

Whole grains

e.g. rice, quinoa, oats

Nuts and seeds

e.g. pumpkin, chia, walnuts, almonds

Foods to Avoid

Soy and soy products

e.g. soy sauce, tofu, edamame

Processed foods with soy lecithin, soy protein, soybean oil

Soy-based meat substitutes

Soy milk and soy-based dairy alternatives

Fermented soy products

e.g. miso, tempeh

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