Soy

• 1.4% of children under 1 years old are allergic – soy-based infant formulas can be very harmful to this population.
• Can cross-react with legumes such as peanuts, peas, green beans.
• Soy is used a protein booster throughout US food supply.

Relevance to Food Workers and Food Service

• Be aware that soy is often a “hidden ingredient” in many snack and protein-rich foods.
• Label reading for soy is VERY IMPORTANT – it can even appear in canned tuna (vegetable broth) and fruit juice (natural flavors).
• Watch for signs of excitability and physical aggression as soy allergy provokes the production of adrenaline which impacts impulse behaviors in young children.

Soy

The amino acid sequences of the main allergenic proteins in soy are:

Glycinin (scientifically designated as Gly m Bd 30K)

This is a storage protein that makes up about 30% of the total protein content in soybeans.

The amino acid sequence of glycinin varies depending on the cultivar of soybean, but common allergenic epitopes (the specific parts of the protein that trigger an allergic reaction) are located in the C-terminal regions of the protein.

Beta-conglycinin (scientifically designated as Gly m Bd 28K)

This is another storage protein that makes up about 60% of the total protein content in soybeans.

The amino acid sequence of beta-conglycinin also varies depending on the cultivar of soybean, but common allergenic epitopes are located in the N-terminal and C-terminal regions of the protein.

Soybean trypsin inhibitor (scientifically designated as Gly m TI)

This is a protease inhibitor that is involved in the defense mechanisms of soybeans and has been associated with food allergies.

The amino acid sequence of soybean trypsin inhibitor is well-conserved among soybean cultivars and common allergenic epitopes are located in the central region of the protein.

Soybean lectin (scientifically designated as Gly m 4)

This is a type of protein that is involved in the defense mechanisms of soybeans and has been associated with food allergies.

The amino acid sequence of soybean lectin is also well-conserved among soybean cultivars, and common allergenic epitopes are located in the N-terminal region of the protein.

It is important to note that the amino acid sequences for allergens can vary based on the source of the information, and it is best to consult with a healthcare provider or an allergist for the most up-to-date and accurate information on the specific allergens that you are allergic to. Additionally, some studies have identified additional allergens in soy that may play a role in causing allergies, so it is important to always read ingredient labels carefully and to consult with an allergist for the most up-to-date information on soy allergens.