When I read about Maryann's post on allergens, I just remembered on what I researched earlier.
Soy allergy is a major allergy and one of the more common allergies. Approximately 60% of processed foods include soy as part of their ingredients list. Most people who are allergic to soy are also allergic to legumes such as peas, peanuts and lentils.
Name and examples of products containing soy bean are; Edamame, miso, natto, shoyu sauce, soy, soya, soybean, soybean butter, soy protein, soysauce, tempeh, tofu and textured vegetable protein (TVP)
The following food additives may also contain soy; hydrolyzed vegetable protein (HVP), flavouring, canned chicken broth, bouillon cubes, vegetable broth, gum and starch.
Besides that, there is fish allergy as well. People who are allergic to one type of fish are generally recommended to avoid consuming all types of fish. Fish allergy is considered to be lifelong; once a person develops the allergy, it is very unlikely that they will lose it.
To avoid reaction, strict avoidance of seafood and seafood products is essential. This includes avoiding touching fish, going to the fish market and being in an area where fish is being cooked as the protein in the steam may present a risk.
Examples of food containing sources of fish are; salad dressing, Worcestershire sauce, bouillabaisse, imitation fish or shellfish, meat loaf and barbecue sauce which are made from Worcestershire.
References:
Allergic Child. Soy Allergy. Retreiveed April 1, 2011 from http://www.allergicchild.com/soy_allergies.htm
The Food Allergy and Anaphylaxis Network. Fish Allergy. Retrieved from April 1, 2011 from http://www.foodallergy.org/page/fish-allergy
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