ALLERGENICITY OF MODIFIED AND PROCESSED FOODSTUFFSV. Soybean; Influence of Heat on Its Allergenicity; Use of Soybean Preparations as Milk Substitutes
- 1 February 1955
- journal article
- research article
- Published by American Medical Association (AMA) in Archives of Pediatrics & Adolescent Medicine
- Vol. 89 (2) , 187-193
- https://doi.org/10.1001/archpedi.1955.02050110229008
Abstract
SINCE the admonition of Duke120 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 Hill2that 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 ofKeywords
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