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Canned soy milk. Soy allergy is a type of food allergy. [1] It is a hypersensitivity to ingesting compounds in soy (Glycine max), causing an overreaction of the immune system, typically with physical symptoms, such as gastrointestinal discomfort, respiratory distress, or a skin reaction.
Soy allergy was described as occurring in zero to 0.7% of young children. According to several studies cited in the review, between 10% and 14% of infants and young children with confirmed cow's milk allergy were determined to also be sensitized to soy and in some instances have a clinical reaction after consuming a soy-containing food.
Some types of food allergies among children resolve with age, including those to milk, eggs, and soy; while others such as to nuts and shellfish typically do not. [2] In the developed world, about 4% to 8% of people have at least one food allergy. [1] [2] They are more common in children than adults and appear to be increasing in frequency. [2]
In some parts of China, the term 豆浆 dòujiāng (lit. "bean broth") is used for the traditional watery beverage produced as an intermediate product in the production of tofu, while store-bought products designed to imitate the flavor and consistency of dairy milk (and may contain a mixture of dairy and soy), are more often known as 豆奶 dòunǎi ("bean milk").
A wide variety of foods can cause allergic reactions, but 90% of allergic responses to foods are caused by cow's milk, soy, eggs, wheat, peanuts, tree nuts, fish, and shellfish. [45] Other food allergies, affecting less than 1 person per 10,000 population, may be considered "rare". [46]
These affect the most people and the proteins are commonly found in other ingredients. They account for about 90% of food allergies. [5] The main eight are: Milk – A milk allergy is different from lactose intolerance in that the reaction is caused typically by casein, a protein found in milk. Eggs; Fish; Crustacean shellfish; Tree nuts
Allergy to soy is common, and the food is listed with other foods that commonly cause allergy, such as milk, eggs, peanuts, tree nuts, shellfish. The problem has been reported among younger children, and the diagnosis of soy allergy is often based on symptoms reported by parents and results of skin tests or blood tests for allergy.
Introducing baked cow's milk to allergic patients is associated with accelerated resolution of milk allergy. [28] Some evidence suggests goat's milk has less allergenic potential than cow's milk [29] and reduced risk of allergy development if infants are weaned with goat's milk. [30]