 A Swedish study shows
that soy could be responsible for severe and potentially fatal cases of food allergies. Study
authors T. Foucard of the University Hospital, Uppsala, Sweden, and I. Malmheden Yman of
the National Food Administration, also in Uppsala, conclude that soy "has
probably been underestimated as a cause of food anaphylaxis" and that "labeling
of foods containing soy protein should be improved."
Foucard and colleagues began collecting data on all fatal and life-threatening
reactions caused by food in Sweden following the death in 1992 of a girl who suffered an
asthma attack after eating a hamburger that contained 2.2% soy protein.
Between 1993 and 1996, 61 cases of severe reactions to food were reported, including 5
that were fatal. Peanut, soy and tree nuts caused 45 of the 61 reactions. Including two
cases that occurred shortly before the study began, four deaths could be attributed to
soy, say the researchers.
In most cases, after consuming the food containing soy, there were no symptoms for 30
to 90 minutes. However, that period of no or mild symptoms was followed by
"severe and rapidly deteriorating asthma," Foucard and Yman report.
Those most at risk for developing a severe reaction to soy are young people with asthma
and severe peanut allergy, say the researchers. In cases where the allergy was fatal, the
amount of soy consumed varied between 1 and 10 grams.
"Such an amount may occur in hidden form in hamburgers, meatballs, kebabs,
sausages, and bread, but rarely in other foods," Foucard and Yman write.
"Therefore, it seems reasonable to advise persons at risk to avoid foods known
to contain soy, and to avoid hamburgers, meatballs, and similar food if they cannot be
guaranteed free from soy. Peanuts should not be served in schools and nursery schools, and
the labeling of foods containing soy protein should be improved," they conclude.
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