Soy Lecithin and Other Forms of Soy
Feb 2 2011 in All Site Articles, Food Allergy News by Ruth LovettSmith
If you are dealing with a soy allergy, you are probably well aware that soy seems to be in almost every single processed food. Whether in the form of soy flour, soybean oil or soy lecithin; soy is everywhere. How do you know which foods to avoid and which might be okay to consume? The answer is not as easy as you might think.
Many allergists tell their patients to avoid contact with any form of their allergen. However, some forms of food are so highly processed that no allergen protein remains. This can also be true of soy.
Lecithin is a term used to describe a fatty substance found in animal and plant tissue composed of phosphoric acid, choline, fatty acids, glycerol, glycolipids, triglycerides, and phospholipids. It is used in food manufacturing as an emulsifier.
In very simple terms, soy lecithin is a byproduct of soybean processing. It helps to bind ingredients together.
In food manufacturing you will typically see it listed as the last ingredient on the ingredient label.
From the US Food and Drug Administration:
“As noted, lecithin derived from soy contains very small amounts of soy protein and it is generally used in small amounts, whether for a functional or technical effect in the finished food or as an incidental additive. The proteins in soy lecithin have been found, in some cases, to be soy allergens, and there are a few case reports in the medical literature of allergic reactions to lecithin derived from soy. However, allergy to lecithin derived from soy has been neither definitively established nor definitively negated by oral food challenge studies. Despite its widespread use in the food supply, FDA is aware of only a few allergen-related complaints about FDA-regulated products containing lecithin derived from soy.(8) Also, FDA is aware that some clinicians believe that foods containing lecithin derived from soy present little or no allergic risk to soy-sensitive consumers, and these physicians do not advise their soy allergic patients to avoid lecithin derived from soy.”
If you are severely allergic to soy, you should avoid soy in all forms. However, it is possible that some allergic individuals can tolerate some levels of soy without reaction – especially soy lecithin. Discuss this information with your allergist. It might open up a variety of new foods for you to try making food shopping eaiser.
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BEVERLEY BULLIS said on August 4, 2011
Thank you for providing this information. At this time, based on past gastronomic reactions, I have been advised by my physician to take CoQ10 in liquid form from a respected company who produces this in the form of liquid which is considered to be much more absorbant. This is vital in connection with folks on statin meds, etc.
Most companies who market C010 in capsule form include soy. As was stated in your definition of soy lethicin, it is nearly impossible to find ANYTHING that doesn’t include soy in some form.
And, in general, the status quo (except for folks who grew up with soy such those who are from Asia) the feedback thus far is to avoid soy if possible
Any further clarification would be most greatly appreciated.
Ruth LovettSmith said on August 6, 2011
Beverley – thank you for stopping by and for commenting. I’m sorry to hear you too have issues with soy. Since I am not an allergist – I can not tell you whether or not YOU should avoid soy or items (like vitamins) containing any level of soy. Have you looked for a soy free vitamin? Freeda Vitamins is free from many allergens – you’ll need to ck their website to see if Soy is one of them. (I didn’t see it listed in the CoQ10 ingredient list.)
Here is our link to Freeda:
http://www.bestallergysites.com/5382/freeda-vitamins/
It is possible that there is not a lot of soy protein in some vitamins containing soy. You could need to consult your doctor/allergist and the vitamin company.
Hope that helps!