The DOI matches its Crossref record; 44 of the 44 references it cites were found in a registry or an index.
Soy Protein Allergy: Incidence and Relative Severity
Open accessAbstract
Food allergy is a relatively rare and sometimes violent reaction of the immune system to food proteins. The first report characterizing soy allergy appeared in 1934. The Food and Agriculture Organization of the United Nations includes soy in its list of the 8 most significant food allergens. At least 16 potential soy protein allergens have been identified but their relative clinical significance is unknown. Conversely, soy has a long history of successful use in managing cow's milk allergies in infants. To better predict the utility of soy proteins for controlling food allergy, it is important to understand the relative allergenic reactivity of soy compared with other major food proteins. This can be studied using clinical data, animal models, and biochemical approaches; all show diminished reactivity for soy. Clinical studies using in vitro methods and blinded food challenges have generated substantial information. Study populations include high-risk asymptomatic infants and patients with atopic symptoms, positive food challenges, and specific milk allergies. Generally, these studies show lower allergic reactivity for soy proteins vs. other food allergens. Comparisons of food allergen dose-response relationships for triggering allergic symptoms also demonstrate a higher protein concentration threshold for soy (approximately 100 times), indicating lower allergenic reactivity. Extensive investigations of soy immunological reactivity have also been carried out using animal models. Consistent with clinical results, all of these data show substantially diminished immunological reactivity for soy proteins. Biochemical and immunochemical analyses indicate no striking differences between soy and other food proteins that would explain these unexpected differences in allergenic reactivity.
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“All food proteins have the potential to cause allergic reactions, and children tend to be more sensitive to dietary proteins than adults [170].”
From Plant Proteins: Assessing Their Nutritional Quality and Effects on Health and Physical Function (2020) · cites this paper as [170]
Citations
Cites
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Cited by
Protein hydrolysis using proteases: An important tool for food biotechnology
Tavano, O. L. (2013) · Journal of Molecular Catalysis B: Enzymatic · doi:10.1016/j.molcatb.2013.01.011 · Cited by 595
Plant Proteins: Assessing Their Nutritional Quality and Effects on Health and Physical Function
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Sustaining Protein Nutrition Through Plant-Based Foods
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Biotechnological Applications of Proteases in Food Technology
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Metadata
- Authors
- Cordle, C. T.
- Affiliations
- Abbott (United States) (US)
- Corresponding author
- Cordle, Christopher T.
- Venue
- The Journal of Nutrition
- Publisher
- Elsevier BV
- Published
- 2004-05
- Volume
- 134
- Issue
- 5
- Pages
- 1213S-1219S
- ISSN
- 0022-3166 (ISSN-L)
- OpenAlex
- W1916093544
- Cited by
- 162
- References
- 44
- Citations by year
- 2026: 9 · 2025: 8 · 2024: 10 · 2023: 7 · 2022: 7 · 2021: 3 · 2020: 12 · 2019: 6 · 2018: 7 · 2017: 7 · 2016: 6 · 2015: 4 · 2014: 9 · 2013: 7 · 2012: 7
- FWCI
- 0.60
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- www.elsevier.com/tdm/userlicense/1.0/ (tdm)
- www.elsevier.com/open-access/userlicense/1.0/ (vor, 6857 d)
- Locations
- Journal of Nutrition (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Health Sciences › Medicine › Immunology and Allergy › Food Allergy and Anaphylaxis Research
- Health Sciences › Medicine › Pharmacology (medical) › Drug-Induced Adverse Reactions
- Health Sciences › Medicine › Gastroenterology › Eosinophilic Esophagitis
- Keywords
- food allergy, soy allergens, allergenicity, cow's milk allergy, infant feeding, dose-response relationship, atopic symptoms
- MeSH terms
- Allergens, Animals, Food Hypersensitivity, Humans, Osmolar Concentration, Severity of Illness Index, Incidence, Milk Hypersensitivity, Soybean Proteins
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
