Back حساسية الصويا Arabic Allergie au soja French אלרגיה לסויה HE 콩 알레르기 Korean सोय एलर्जी NEW Alergia à soja Portuguese
| Soy allergy | |
|---|---|
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| Blocks of tofu, prepared by coagulating soy milk and then pressing to remove excess water | |
| Specialty | Immunology |
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.[2][3] Soy is among the eight most common foods inducing allergic reactions in children and adults.[1] It has a prevalence of about 0.3% in the general population.[2]
Soy allergy is usually treated with an exclusion diet and vigilant avoidance of foods that may contain soy ingredients.[1] The most severe food allergy reaction is anaphylaxis,[1] which is a medical emergency requiring immediate attention and treatment with epinephrine.[1]
- ^ a b c d e Boyce JA, Assa'ad A, Burks AW, Jones SM, Sampson HA, et al. (December 2010). "Guidelines for the Diagnosis and Management of Food Allergy in the United States: Summary of the NIAID-Sponsored Expert Panel Report". J Allergy Clin Immunol. 126 (6): 1105–18. doi:10.1016/j.jaci.2010.10.008. PMC 4241958. PMID 21134568.
- ^ a b Katz Y, Gutierrez-Castrellon P, González MG, Rivas R, Lee BW, Alarcon P (June 2014). "A comprehensive review of sensitization and allergy to soy-based products". Clin Rev Allergy Immunol. 46 (3): 272–81. doi:10.1007/s12016-013-8404-9. PMID 24425446.
- ^ National Academies Of Sciences, Engineering; Health Medicine, Division; Food Nutrition, Board; Committee On Food Allergies: Global Burden, Causes; Oria, M. P.; Stallings, V. A. (30 November 2016). Stallings, Virginia A.; Oria, Maria P. (eds.). Finding a Path to Safety in Food Allergy. Washington, D.C.: National Academies Press. doi:10.17226/23658. ISBN 978-0-309-45031-7. PMID 28609025.