Soy is a member of the legume family, which also includes peas, lentil, beans, and peanuts.   Soy is a common food allergy in infants and young children, but is rare in adults.   Most children will outgrow their soy allergy by 4-6 years of age.    There is little cross-reactivity between soy and other legumes: the chance of a reaction to another legume is only about 5%.   

Avoiding soy can be difficult as it is found in may processed foods.    Reading labels very important.    If the label is unclear, contact the manufacturer.    

Soy avoidance

Avoid foods which contain

• Edamame
  
• Hydrolyzed soy protein
  
• Miso
  
• Shoyu sauce
  
• Soy
  
• Soya
  
• Soy albumin
  
• Soy fiber
  
• Soy flour
  
• Soy (infant) formula
  
• Soy fruit
  
• Soy grits
  
• Soy milk
  
• Soy nuts
  
• Soy protein
  
• Soy sauce
  
• Soy sprouts
  
• Soybean
  
• Soybean curd
  
• Soybean granules
  
• Tamari
  
• Tempeh
  
• Textured Vegetable Protein (TVP)
  
• Tofu
  
• Worcestershire sauce
  

These foods may contain soy:

• Artificial cheese
  
• Butter substitues
  
• Canned tuna
  
• Cereals
  
• Coffee substitutes
  
• Gravies
  
• Hamburger patties
  
• Hot dogs
  
• Hydrolyzed plan protein
  
• Hydrolyzed vegetable protein
  
• Ice cream
  
• Natural flavoring
  
• Peanut butter
  
• Sauces
  
• Soups
  
• Vegetable broth
  
• Vegetable gum
  
• Vegetable starch
  
• Worcestershire sauce
  



Did you know?

Most soy allergic individuals can safely eat soy lecithin and soy oil

If you are allergic to cow milk and soybean and need an alternative for baking,  you may want to try Vance's DariFree milk alternative.  It's made from potatoes (it is milk, soy, rice, gluten free), and patients tell me that it works very well as a milk substitute for cooking.