SOYA BEANS

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What is it?

Soya is part of the plant (legume) family and is native to Asia

Soya is widely grown for its edible beans, which are edible and nutritious

What do I need to know?

Soya is used in a lot of foods and is therefore difficult to avoid. As many as 60% of manufactured foods contain soya (Allergy UK 2016)

Some people who are allergic to soya can still have small amounts of certain things that contain soya

Allergy to soya is uncommon in the UK, and the majority of children who have the allergy later outgrow it (Anaphylaxis Campaign 2014)

There are 2 types of soya allergy, one where the body makes antibodies to incorrectly fight soya which causes an allergic reaction (IgE mediated). Antibodies are usually found in the blood and are supposed to attack things like bacteria, parasites and viruses, not cause an allergic reaction against some foods or other allergens. The reaction in this type of soya allergy is immediate (Anaphylaxis Campaign 2014)

The other soya allergy (non-IgE mediated) is not due to antibodies and causes a delayed reaction – 2-48 hours later (Anaphylaxis Campaign 2014)

Some people that have an allergy to soya can tolerate some forms of soya, such as well-cooked soya, e.g. in baked goods. But they may still react to less processed soya, like in part-cooked goods, e.g. soya custard or raw products, e.g. soya milk (The Hillingdon Hospitals NHS Foundation Trust 2014)

The prevalence of allergy to soya is currently unknown

Since Nov 2005 the law states that companies need to specify soya beans in pre-packed foods (Food Standards Agency 2013)