Soy Allergy

Allergic reactions to soy are typically mild, but all reactions can be unpredictable. Although rare, severe and potentially life-threatening reactions can also occur (read more about anaphylaxis).

If you have a soy allergy, keep an epinephrine delivery device with you at all times. Epinephrine is the first-line treatment for anaphylaxis.

To prevent a reaction, it is very important that you avoid soy and soy products. Always read food labels and ask questions about ingredients before eating a food that you have not prepared yourself.

Soybeans alone are not a common food in American diets, but they are widely used in processed food products. Eliminating all those foods can result in an unbalanced diet. A dietitian can help you plan for proper nutrition.

Soy is one of the eight major allergens that must be listed in plain language on packaged foods sold in the U.S., as required by federal law, either within the ingredient list or in a separate “Contains” statement on the package. This makes it easy to see if soy is present in a food item. Note: Soy lecithin, although not exempt from FALCPA, is tolerated in most soy-allergic patients and not typically avoided on a soy-elimination diet. 

Avoid foods that contain soy or any of these ingredients:

• Cold-pressed, expelled or extruded soy oil*
• Edamame
• Miso
• Natto
• Okara
• Shoyu
• Soy (soy albumin, soy cheese, soy fiber, soy flour, soy grits, soy ice cream, soy milk, soy nuts, soy sprouts, soy yogurt)
• Soya
• Soybean (curd, granules)
• Soy protein (concentrate, hydrolyzed, isolate)
• Soy sauce
• Tamari
• Tempeh
• Textured vegetable protein (TVP)
• Tofu

*Highly refined soy oil is not required to be labeled as an allergen. Studies show that most people with soy allergy can safely eat highly refined soy oil as well as soy lecithin. If you are allergic to soy, ask your doctor whether you need to avoid soy oil or soy lecithin.

Everyone with soy allergy should avoid cold-pressed, expelled or extruded soy oils—sometimes called gourmet soy oils. These ingredients are not highly refined and may contain small amounts of soy protein.

With a move toward plant-based diets, many vegan and vegetarian options rely on soy as a meat alternative to achieve similar texture in comparable products. Always check the label! 

Soy is sometimes found in the following:

• Asian cuisine (including Chinese, Indian, Indonesian, Thai and Vietnamese)—even if you order a soy-free item, there is high risk of cross-contact
• Grains prepared with soy (e.g. cereals, breads, chips, crackers, pasta, rice, tortillas and rice)
• Vegetable gum
• Vegetable starch
• Vegetable broth

Some unexpected sources of soybeans and soy products

• Baked goods
• Canned broths and soups
• Canned tuna and meat
• Cereals
• Cookies
• Crackers
• High-protein energy bars and snacks
• Dairy products (e.g. ice cream, yogurt)
• Infant formulas
• Low-fat peanut butter
• Medications and personal care products
• Pet food
• Processed meats
• Sauces
• Sausages
• Soaps and moisturizers
• Tempeh

Allergens are not always present in these foods and products, but soy can appear in surprising places. Again, read food labels and ask questions if you’re ever unsure about an item’s ingredients.

Studies show an allergy to soy usually occurs early in childhood and often is outgrown by age three. The majority of children with soy allergy will outgrow the allergy by age 10.¹