Soya Intolerance

Some infants who are allergic to cow's milk protein will have an allergy to soy protein. The prevalence of both cow's milk and soy allergy seems to vary depending on the type of allergic reaction involved. Between 10 and 50% of those with an allergy to cow's milk protein will also have a problem with soy protein, depending on the type of allergic reaction involved (Klemola 2005, Zeiger 1999, Agostoni 2006). Soy allergy is more likely in non-IgE mediated cow’s milk allergy.

Soy is very widely used throughout the food industry and may be listed as soy, textured vegetable protein (TVP), tofu, yuba, miso, tamari, shoyu, edamame, soya oil, teriyaki, tempeh, vegetable gum, hydrolyzed or isolated vegetable protein, vegetable protein, vegetable starch, vegetable fat and methylcellulose.. It can also be the base for flavourings. It is widely used in Asian foods.