Detection and control of soybeans as a food allergen

S. L. Taylor, B. C. Remington, R. Panda, R. E. Goodman, J. L. Baumert

Research output: Chapter in Book/Report/Conference proceedingChapter

12 Scopus citations


Soybeans and ingredients derived from soybeans are widely used in foods for a variety of technological and nutritional purposes. Soybeans are also considered as a commonly allergenic food on a worldwide basis. However, recent evidence suggests that the prevalence of soybean allergy in the overall population may actually be rather low and suggests that soybeans might be removed from lists of priority allergenic foods. The potency and severity of soybean allergy also appears to be less than some other allergenic foods such as peanut and milk. The identification of the major soy allergens has proven difficult although the best evidence suggests that the main seed storage proteins, glycinin and conglycinin, are probably the most important soy allergens. Soy-specific immunoassay methods exist to detect soy protein residues in foods and these methods can be used to validate preventive allergen controls in food processing facilities where shared equipment is used for both soybean-based and other foods.

Original languageEnglish (US)
Title of host publicationHandbook of Food Allergen Detection and Control
PublisherElsevier Ltd
Number of pages26
ISBN (Electronic)9781782420217
ISBN (Print)9781782420125
StatePublished - 2015


  • Allergen
  • Allergy
  • Detection
  • Gly m 5
  • Gly m 6
  • Prevalence
  • Severity
  • Soybean

ASJC Scopus subject areas

  • Engineering(all)
  • Agricultural and Biological Sciences(all)


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