Mitigation of soybean allergy by development of low allergen content seeds

Research output: Chapter in Book/Report/Conference proceedingConference contribution

2 Scopus citations

Abstract

With the increasing incidence of food allergy in the industrialized world, public awareness and concern has prompted intensified efforts to treat and mitigate allergic reactions. Much of the effort has been directed at avoidance by better labeling and awareness in conjunction with various forms of medical intervention. An alternative approach is to alter the allergen content of the food which is essentially a variation of avoidance, avoiding the allergen not the food. Soybean is one of the "big eight" food allergens difficult to avoid because of its wide use in processed food. Eliminating most of the allergens identified by IgE cross-reactivity appears feasible. This presents the potential to produce low allergen variants of otherwise significantly allergenic foods. Discussed here is the process of producing low allergenic soybeans and the implications that may result from their testing and use.

Original languageEnglish (US)
Title of host publicationFood Contaminants
Subtitle of host publicationMycotoxins and Food Allergens
PublisherAmerican Chemical Society
Pages431-445
Number of pages15
ISBN (Print)9780841269545
DOIs
StatePublished - Jan 1 2008

Publication series

NameACS Symposium Series
Volume1001
ISSN (Print)0097-6156
ISSN (Electronic)1947-5918

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ASJC Scopus subject areas

  • Chemistry(all)
  • Chemical Engineering(all)

Cite this

Herman, E. M. (2008). Mitigation of soybean allergy by development of low allergen content seeds. In Food Contaminants: Mycotoxins and Food Allergens (pp. 431-445). (ACS Symposium Series; Vol. 1001). American Chemical Society. https://doi.org/10.1021/bk-2008-1001.ch028