The presence of salivary antibodies to Soy is an indication of loss of mucosal tolerance and the onset of food immune reactivity. The offending food and its known cross-reactive foods should be eliminated from the diet. Soy allergy/intolerance is becoming more common as more people begin to seek a healthy protein-rich food. Additionally, patients with immediate or delayed sensitivities should not only avoid ingesting the food, but should also abstain from using topical products that contain Soy.
Known Cross-Reactions: Birch Pollen, Cow’s Milk Casein
References:
Mittag, et al. Soybean allergy in patients allergic to birch pollen: Clinical investigation and molecular characterization of allergens. Allergy Clin Immunol, 2004; 113:148-54.
Rösch, et al. Cross-reactivity of pollen and food allergens: soybean Gly m 4 is a member of the Bet v 1 superfamily and closely resembles yellow lupine proteins. Clin Translational Allergy, 2011; 1(Suppl 1):6.
Rozenfeld, et al. Detection and identification of a soy protein component that cross-reacts with caseins from cow’s milk. Clin Exp Immunol, 2002; 130:49–58.
Soy IgA+IgM
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