Soy in wheat - Contamination levels and food allergy risk assessment

Agriculture & Biology

• food allergies 100%
• risk assessment 76%
• hypersensitivity 55%
• wheat 47%
• soy flour 45%
• agricultural products 38%
• wheat flour 38%
• probabilistic risk assessment 32%
• soy protein 19%
• ingredients 15%
• ingestion 14%
• mouth 14%
• soybeans 13%
• dosage 9%

Medicine & Life Sciences

• Triticum 89%
• Food Hypersensitivity 87%
• Flour 65%
• Risk Assessment 61%
• Hypersensitivity 30%
• Food Ingredients 17%
• Soybean Proteins 17%
• Soybeans 15%
• Eating 9%
• Food 8%

Chemical Compounds

• Risk Assessment 89%
• Food 52%
• Dose 28%
• Protein 15%