Soybeans are listed as a priority allergen in Canada. This page focuses on available resources and special considerations related to soybean allergy.
|On this page:||Statistics and facts on soy allergy >|
|Soybeans Reference Guide >|
| Terms that may indicate the presence of soybeans|
| Foods that are possible sources of soybeans|
| Potential sources of soybeans in commonly used products|
| Soybean replacements and cooking without soybean|
|Helpful resources >|
Facts about soy allergy
- Soy allergy affects 0.1% of Canadians[i].
- Soy allergy tends to be outgrown with time. A study published in 2010 showed that 50% of participants developed soy tolerance at age 7 and 69% at age 10[ii].
- Nearly 30 allergenic soy proteins capable of binding specifically to IgE antibodies produced in allergic people have been identified [iii]. Of these soy proteins, only a few are considered major allergens.These include Gly m Bd 60K, Gly m Bd 30K, and Gly m Bd 28K[iv].
- Soybeans are one of the common triggers of food protein-induced enterocolitis syndrome (FPIES)(in French), a non-IgE-mediated allergic reaction characterized by repeated projectile vomiting and a lethargic state[v].
- Exposure to soybean dust, for example around processing plant, is associated with increased respiratory symptoms in sensitized individuals [vi]. In 1985-1986, 13 waves of increased asthma attacks associated with soybean dust in the air were observed in Barcelona[vii].
- Highly refined soybean oil is considered safe for soy-allergic individuals as the refining process essentially removes the allergenic portion of soy. [viii]. Despite the low risk of reaction to refined soybean oil, Allergy Quebec recommends that the allergic person consult his allergist in order to assess he or she’s specific risk.
Soybeans – REFERENCE GUIDE
REFERENCE GUIDE Soybeans, in PDF (0,5 Mo) (in French)
|Edamame||Glucine max||Hydrolyzed soybean vegetable proteins|
|Hydrolyzed Vegetable Proteins (HVP)||Kinako||Kouridofu / kori-dofu|
|Soy milk beverage||Miso||Monodiglyceride|
|Soya||Soja hispida||Soy protein|
|Soy protein isolate||Soy sauce||Soya lecithin|
|Soybean albumin||Soybean curd||Soybean flour|
|Soybean germ||Soybean oil||Soybeans|
|Textured Vegetable Proteins (TVP)||Tofu||Vegetable lecithin|
|Vegetable soy proteins||Yuba|
|Health Canada’s food allergen labelling regulations established in 2012 prohibit use of the following terms. Manufacturers must declare the presence of soybeans in the list of ingredients either on the label of their product or in the words “Contains”. However, it is important to keep those terms in mind when travelling, as regulations vary from one country to another. In some cases, it may also be useful to know them when we are offered artisanal or homemade products.|
|Chocolate||Commercial sauce bases||Dairy substitutes|
|Imitation fish||Infant formulas||Lecithin|
|Margarine||Meal substitutes||Meat lengthener|
|Mexican cuisine||Nutritional additives||Sauces (hoisin, teriyaki)|
|Baked products||Beverage mixes (e. g. hot chocolate, lemonade)||Biscuits / cookies|
|Bread||Breakfast and baby cereals||Canned fish (in a broth)|
|Chewing gum||Chips and crisps||Colour (may contain soy lecithin)|
|Commercial vegetable broths||Consommé||Crackers|
|Dipping sauces||Emulsifier (where not specified)||Flavoring agents|
|Ground corn||Ice cream||Imitation bacon|
|Monosodium glutamate||Pastry Mixes||Processed and prepared meats|
|Sauces and soups||Seasoning or herbal mixes||Seasonings|
|Stabilizer (where not specified)||Thickening agent||Vegetable oil (where not specified)|
|Vegetable oil shortening||Vegetable Pâté||Vegetable starch|
|Pet Foods||Handmade products||Soaps|
|Milk substitute for young animals|
|Note: To find out if commonly used products contain soybeans, it is important to read the labels and contact the manufacturer. Food allergen labelling regulations apply only to packaged foods, they do not apply to non-food products.|
|Soybean replacements and cooking without soybean|
Resources for people with soy allergy
- The Association of Allergists and Immunologists of Québec
- Health Canada
- Food Allergies Canada
- Subscribe for free to food recall notices from MAPAQ (in French) and the Canadian Food Inspection Agency
[i] Soller, S. et coll. (2015). Adjusting for nonresponse bias corrects overestimates of food allergy prevalence. Journal of Allergy and Clinical Immunology, 3(2), 291-293. DOI 10.1016/j.jaip.2014.11.006
[ii] Savage, J. H. et coll. (2010). The natural history of soy allergy. Journal of Allergy and Clinical Immunology, 125(3):683-686. DOI : 10.1016/j.jaci.2009.12.994
[iii] Kattan, J. D. et coll. (2011). Milk and soy allergy. Pediatric Clinics of North America, 58(2):407-426. DOI 10.1016/j.pcl.2011.02.005
[iv] Wu, Y.-M. et coll. (2012). Synthesis and degradation of the major allergens in developing and germinating soybean seed. Journal of Integrative Plant Biology, 54(1):4-14. DOI 10.1111/j.1744-7909.2011.01092.x
[v] Kattan, J. D. et coll. (2011). Milk and soy allergy. Pediatric Clinics of North America, 58(2):407-426. DOI 10.1016/j.pcl.2011.02.005
[vi] Heederic, D. et coll. 2014). Daily changes of peek expiratory flow and respiratory symptoms occurrence around a soy processing factory. Annals of Agricultural and Environmental Medicine, 21(1):5-10. Repéré à https://core.ac.uk/download/pdf/25537112.pdf
[vii] Antò, J. M. et coll. (1989). Community outbreaks of asthma associated with inhalation of soybean dust. The New England Journal of Medicine, 320(17):1097-1102 DOI 10.1056/NEJM198904273201701
[viii] Taylor, S. L. et coll. (2004). Soybean oil is not allergenic to soybean-allergenic individuals. The Journal of Allergy and Clinical Immunology, 113(2, supplement):S99. DOI 10.1016/j.jaci.2003.12.34