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Article
February 1955

ALLERGENICITY OF MODIFIED AND PROCESSED FOODSTUFFS: V. Soybean; Influence of Heat on Its Allergenicity; Use of Soybean Preparations as Milk Substitutes

AMA Am J Dis Child. 1955;89(2):187-193. doi:10.1001/archpedi.1955.02050110229008
Abstract

SINCE the admonition of Duke1 20 years ago that soybean might be a prominent cause of allergy, there has been an extraordinary dearth of reports of instances of allergy attributable to its use. This may be explained by the observation of Hill2 that soybean is a weak antigen.

Hill's idea is corroborated by a report received from a manufacturer of soybean and corn products.* The information came in response to a question relative to allergy encountered among employees. In seven years there have been only 2 cases of soybean allergy of the asthmatic type among 1500 employees who were exposed to soybean fumes and dust in the air. These two persons were skin tested and found sensitive to soybean flour. Attacks of asthma were precipitated by contact with soybean dust. It was further asserted that two or three persons per year attributed skin rashes to the handling of

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