Living With Soy Allergy
If allergy testing shows that your child has a soy allergy, the doctor will provide guidelines on how to stay safe. Your child may need to completely avoid products made with soy. This can be tough as soy has become part of many processed foods.
Asian foods, infant formulas, and baked goods are just a few of the foods that often contain soy. For more information on foods to avoid, check sites your doctor recommends, such as the Food Allergy Research and Education network (FARE).
You should always read labels to see if a packaged food contains soy. Manufacturers of foods sold in the United States must state in understandable language whether foods contain any of the top eight most common allergens, including soy. The label should list "soy" in the ingredient list or say "Contains soy" after the list.
This label requirement makes things a little easier. But you still may want to learn the names of some common ingredients that mean soy. It's also important to remember that "safe" foods could become unsafe if food companies change ingredients, processes, or production locations.
Cross-Contamination
Cross-contamination means that the allergen is not one of the ingredients in a product, but might have contaminated it during production or packaging. Companies are not required to label for cross-contamination risk, though some voluntarily do so. You may see advisory statements such as "May contain soy," "Processed in a facility that also processes soy," or "Manufactured on equipment also used for soy."
Since products without precautionary statements also might be cross-contaminated and the company simply chose not to label for it, it is always best to contact the company to see if the product could contain soy. You might find this information on the company's website or you can contact a company representative via email.
Eating Away From Home
When your child eats in a restaurant or at a friend's house, find out how foods are cooked and exactly what's in them. It can be hard to ask a lot of questions about cooking methods, and to trust the information you get. If you can't be certain that a food is soy-free, it's best to bring safe food from home.
Watch for cross-contamination, as soy can get into a food product because it is made or served in a place that uses soy in other foods. This can happen on kitchen surfaces and utensils — everything from knives and cutting boards to a toaster. This is common in Asian restaurants, where soy is often used as an ingredient, and anyplace with communal grills (like hibachi restaurants). Buffets also can be risky since utensils may be moved from one food to another.
Also talk to the staff at school about cross-contamination risks for foods in the cafeteria. It may be best to pack lunches at home so you can control what's in them.
Here are some other precautions to take:
- Don't feed your child cooked foods you didn't make yourself — or anything else with unknown ingredients.
- Tell everyone who handles the food — from relatives to restaurant waitstaff — that your child has a soy allergy.
- Make school lunches and snacks at home where you can control the preparation.
- Don't eat at a restaurant if the manager or owner seems uncomfortable about your requests for a safe meal.
Date reviewed: September 2015