Experiences with Allergy to Soybean in the United States

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Abstract
In the light of the increasing use worldwide of soybean, it becomes important to evaluate the allergic potential of this food. In the Orient, of course, soybean in some form is a most important source of personal sustenance. In the United States, this food, inexpensive to produce and very versatile in the many forms it can take, is being used with increasing frequency by itself, as an additive to many foods, as a flavoring substance—and most important, as a substitute for milk in infant feeding.1, 2

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