Dorothy FarrarSoy allergy
In recent decades, the soybean has become an indispensable part of everyday nutrition, even in western industrialized countries. Especially with the increasing number of vegetarians, soy consumption also increased more and more. The background is that the soybean is very protein-rich and therefore very popular as a substitute for animal protein. In addition, the soybean can be used very flexibly and at the same time is inexpensive to produce. Therefore, soy is now on the ingredient lists of countless foods and thus there is also a soy allergy.
What is a soy allergy?
The soybean belongs to the legume family. A soy allergy is when typical allergic symptoms occur after eating soy or soy-containing products. A soy allergy often occurs as a so-called cross-allergy. Then it can also lead to allergic reactions when eating other legumes, such as peas or peanuts. With regard to the causes of soy allergy, it is necessary to differentiate.
Causes
In principle, there are two ways in which a soy allergy can develop. In this respect, a distinction is made between a primary and a secondary soy allergy. In primary soy allergy, it is soy itself that causes the allergic reaction. The secondary soy allergy, on the other hand, is a pollen-associated allergy. Those affected by this form initially react allergically to the pollen of the hazelnut, birch or alder. What these pollen have in common is that a protein contained in soy is similar to a protein also contained in soy. As a result, the body’s own immune defense cells of a corresponding pollen allergy sufferer sometimes react sensitively to soy, so that contact with soy leads to the same symptoms as with the known allergens.
Symptoms and course
Typical symptoms of a soy allergy:
- Tingling lips
- Tingling tongue
- Tingling oral mucosa
- Swollen oral mucosa
The symptoms of a soy allergy can be diverse. This can lead to reactions within different organ systems. However, most sufferers develop oral allergy syndrome within a few minutes to a few hours. This means that the lips, tongue and entire oral mucosa either tingle or a feeling of numbness spreads. Often there is also a swelling of the mucous membrane in the mouth and throat area. This can lead to anaphylactic shock, shortness of breath and finally circulatory arrest.
Also on the skin, the allergic reaction is clearly evident in many cases. The symptoms range from itching and redness to large-scale hives. Those who are prone to neurodermatitis anyway can exacerbate the problem even further if they are allergic to soy products and this is not recognized. In addition to the mouth area and the skin, a soy allergy often manifests itself with symptoms in the gastrointestinal tract. In this respect, it often comes to abdominal pain up to diarrhea and vomiting. Not excluded is also a involvement of the respiratory tract in the form of an allergic rhinitis up to asthmatic complaints.
Diagnosis
A primary soy allergy can be diagnosed relatively easily and reliably using a so-called Skin Prick Test . Individual points are usually marked on the inside of the forearm with a number that stands for the allergen to be tested. The allergens are then given in the form of a solution to the spot marked for them. Using a lancet, the surface of the skin is very lightly scratched through the liquid without blood escaping. This allows the allergens to get into the skin. If an allergy is present, an allergic reaction develops on a small scale.
Another possibility is the detection of a soy allergy in the context of a blood test by detecting specific IgE antibodies that the body has already formed against the allergen. It is more difficult to detect a secondary soy allergy. If an allergy to a related allergen such as alder, hazelnut or birch is established, conclusions can be drawn as to the presence of a secondary soy allergy after observing a special elimination diet and subsequent provocation with the allergen soy. Here, however, a lot of patience is required and a sensitive handling of one’s own body.
treatment and therapy
The treatment of soy allergy consists primarily in avoiding the allergen, i.e. avoiding all foods containing soy. This requires some effort and careful shopping, since soy in the form of soy lecithin or soy flour, for example, is found in many everyday products.
Many foods then have to be removed from the diet. These include soybeans, soy flour, soy seeds, soy sauce such as shoyu or tamari, and all soy products that were originally intended to replace dairy products for people with lactose intolerance.
These are mainly soy yogurt, soy cream, soy milk and soy ice cream. Soy is now found in the form of lecithin in almost every chocolate. Products containing the additives E 322 and E 426 should also be avoided, as soya is hidden behind these so-called E numbers. An exception in this respect are the erroneously designated soybean sprouts. These are actually seedlings of the mung bean and not a product of soy. However, a disciplined avoidance of the intake of soy in any form can bring quick and good results.
Prevention
In any case, prevention of allergies must already start in childhood or infancy. During this time, the human immune system develops and with it the immune system. Breastfeeding the child for as long as possible has proven to be positive in connection with avoiding allergies. However, even if the child is of an age where solid foods are also consumed, it is more beneficial not to deprive the child of anything by eliminating potentially high-risk foods from the diet.
It is also important to always keep in mind that basically every child can develop one or more allergies, even if it does not seem to have a hereditary predisposition, for example because the mother or father suffers from an allergy. The immune system is ultimately promoted the most by being challenged. Unnecessary precautionary measures are therefore rather counterproductive overall.
Hello and welcome to my Health Guide & Encyclopedia! My name is Dorothy Farrar, and I'm the founder and main author of this platform.
My passion for health and wellness started at a young age when I became interested in the connection between the food we eat and the way we feel. This fascination led me to study nutrition and dietetics in college, where I learned about the importance of a balanced diet and the impact of various nutrients on the body.