http://www.webmd.com/allergies/food-substitutes-soy-allergy

For soy sauce: Olive brine, balsamic vinegar, or soy-free miso sauce -- with some additional salt.
For soy margarines: Real butter is always an option, although you only want to use a little. If you also have a dairy allergy, there are some soy- and dairy-free margarines.
For soy oil: Try other oils, such as canola or olive oil.
For teriyaki sauce: This has soy sauce in it. Some people use sweet-and-sour sauce instead. But check the ingredients to be sure soybean oil isn't used in making the sweet-and-sour sauce.
For miso (soybean paste): Look for non-soy versions made from other beans and rice. Make sure you’re not allergic to other kinds of beans. About 5% of people who are allergic to one legume, like soybeans, are allergic to other kinds, too.

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http://www.thekitchn.com/soy-alternatives-180103

If you're allergic to soybeans or want to reduce your consumption of soy for other reasons, foods like tofu, miso, and soy sauce are out. A soy-free diet can be even harder if you're a vegetarian or vegan. Check out this list of soy alternatives and leave your own suggestions in the comments.

• Edamame Substitutes: Green peas and fresh fava and lima beans are good substitutes.

• Miso Substitutes: Miso is traditionally made from fermented soybeans, but chickpea versions can be found from South River Miso Company and Miso Master, and South River also makes an adzuki bean miso. If you have the patience to wait a year, you can also go the DIY fermentation route (Sandor Katz is a good resource).

• Tofu and Tempeh Substitutes: Unfortunately there's no true substitute for these products, but depending on the dish you may be able to use ingredients like mushrooms (puffballs are especially tofu-like), chickpeas and other beans, or seitan that has made without soy sauce. Ricotta cheese, sour cream, and yogurt can sometimes work in place of silken tofu.

• Soy Milk Substitutes: Other milk alternatives like rice and almond milk tend to be much lower in protein, although many of them do have other nutritional benefits. If it's protein you're after, consider goat's milk, hemp milk (which contains 10 essential amino acids), or homemade quinoa milk.

• Soy Sauce Substitutes: Soy sauce, shoyu, tamari, and Bragg Liquid Aminos are all made from soybeans. Instead, try coconut aminos made from coconut tree sap. For additional ideas, see this post.

• Textured Vegetable Protein (TVP) Substitutes: This soy protein is often used as a substitute for ground meats. Similar textures can be achieved by using hamburger, quinoa, or coarse bulgur.

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http://www.eatingwithfoodallergies.com/soyallergy.html

Soy allergy is more common in children than adults and is often outgrown. Serious reactions to soy, such as anaphylaxis, are not seen as commonly as they are with other allergens like peanuts. This despite the fact that soybeans and peanuts are both legumes and have similar protein structure.

Due to the similarity of the proteins in peanuts and soybeans, allergy tests often give a false positive result for one or the other. For that very reason, we included soy as one of the allergens to avoid in our house for a number of months.

Avoiding soy might seem pretty easy - that is, until you start reading food labels. Then you'll see that soy isn't just in tofu and soy milk. It is everywhere!

Ingredients Containing Soy

Soy is often used in foods to make them "high protein". If you see this claim on food packaging, look closely on the food label. Soy flour or other soy ingredients may have been used.

Following are some ingredients to watch for on food labels when avoiding soy:

Hydrolyzed soy protein
Miso - a paste made of rice, barley and/or soybeans; used as a seasoning often in Japanese cuisine
Shoyu sauce - a type of soy sauce
Soy - flour, albumin, flour, grits, nuts, milk, sprouts
Soy protein concentrate, soy protein isolate
Soy sauce
Soybean, soybean granules, soybean curd
Tamari - a type of soy sauce, mostly produced in Japan
Tempeh - similar to tofu
Texured vegetable protein, aka TVP
Tofu

The following ingredients may indicate soy:

Bulking agent
Emulsifier
Guar gum, gum arabic, vegetable gum
Hydrolyzed vegetable protein
Hydrolyzed plant protein
Lecithin
Mono- & di-glycerides
MSG or monosodium glutamate
Natural flavoring
Shortening
Stabilizer
Thickener
tocopherols/vitamin E
Vegetable broth
Vegetable oil
Vegetable starch

Soybean oils

Soy bean oil, vegetable shortening and hydrogenated oils are tolerated by most people with a soy allergy because the soy protein is removed during processing. Cold pressed or expeller-pressed oils, however, still have the protein intact and should be avoided. If you have a history of anaphylaxis, be cautious with all of these ingredients.

Foods Commonly Containing Soy

Soy is in many, many foods, especially processed foods. Here is a sampling of foods that soy is commonly found in:

Baby foods, formula, cereals
Baked goods including cakes, cookies, muffins, breads
Baking mixes and canned frosting
Breakfast cereals, instant breakfast drinks
Breading mixes, stuffing mixes
Canned puddings
Canned and packaged dinners like spaghetti or macaroni and cheese
Canned tuna packed in oil
Chocolate chips, chocolate bars
Imitation meats and seafood
Meat fillers
Margarine, shortening, cooking spray, vegetable oil
Snack foods including crackers, chips, pretzels
Soy and teriyaki sauces
Soy milk, yogurt, non-dairy creamers
Tofu, miso, tempeh
Vitamin supplements

Soy can also be found in non-food items. Here are some to watch for:

Lip Balms
Cosmetics
Lotions

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soysubstitutes.html

Soy Substitutes

Like many food allergies, having a soy allergy means preparing food from scratch more often since prepared foods at grocery stores often contain soy in one form or another. Finding soy substitutes can be a challenge especially if you also have a dairy allergy as many dairy substitutes contain soy.

While we eat soy freely in our house, we did avoid it for a while because of a false-positive allergy test (we didn't know it was false at the time, of course!) I can really sympathize with those of you avoiding both dairy and soy because your substitute options can be difficult to find. You'll notice that a lot of soy AND dairy free products are coconut based. Please note that coconut, according to the FDA, is a tree nut(though, technically it is a fruit). Either way, be sure that coconut is a safe alternative for you.

This page has been mostly put together based on requests from visitors looking for substitutions for soy based foods. If you have a substitute that is not listed, please share it with me!

Milk

If you can have dairy, this one is pretty obvious - cow's milk should fit the bill nicely. But if you are allergic to dairy AND soy, it isn't quite as obvious. Dairy and soy free options include potato, rice, hemp, almond and coconut milk. While they vary in calorie and protein content, most milk substitutes are fortified with comparable amounts of calcium and vitamin D. You can read about other milk substitutes on the dairy substitutes page.

Margarine

When I first started looking for soy free margarine, I had a very difficult time finding it. The options that I found were both made especially for Passover (Mother's Margarine for Passover and Migdal Margarine for Passover) and can only be found in stores at that time.

Luckily, there is now a soy, dairy free margarine that is available year round. It is Earth Balance Buttery Spread. Earth balance makes a variety of "buttery spreads" so be sure to find the soy free variety. You can use this in cooking and baking just like you would use butter and it is free of trans fats.

Shortening

Most shortening varieties that you find at the regular grocery store are made from soybean oil (and most contain trans fats). Spectrum shortening is a great option if you are avoiding soybean oil. It is sold in tubs on Amazon.com

and can also be found in your local specialty food store. If you have a dairy AND soy allergy, this would be a great alternative to margarine for baking.

Coconut oil is another substitute option that can be used in place of shortening and margarine. Just use the same amount of coconut oil as you would shortening or margarine.

Soy Sauce

Do a web search for "soy free soy sauce" and you'll find a number of ideas on how to make it yourself.

Don't feel like making it from scratch? Again, there is a coconut based "soy" sauce that is soy free. You can also find it at Amazon.com

Miso

I have to admit, I have never had miso so I wouldn't miss it if I had to avoid soy. If one of the visitors to this site hadn't asked meabout a miso soup substitution, I wouldn't have sought out a substitute. I searched the Internet and found South River Miso, a company that makes several types of soy free miso. They also have recipes for miso soup. If you are missing miso or feeling adventurous, check it out!

Cheese

If you aren't allergic to dairy, this is what would be called a "no-brainer". Go grab your favorite variety out of the dairy case and enjoy! If you are avoiding dairy AND soy, however, cheese can be more difficult to track down. One option is Rice Vegan Slices. Read more about Rice Vegan Slices here.

Ice Cream
Again, if you're not allergic to dairy, you should be able to find a lot of ice cream options. If you're allergic to dairy AND soy, you have fewer options. If coconut is a "safe" alternative for you, Allergy Free Ice Cream.

Yogurt

Once again, if you're not allergic to dairy this one is pretty easy. If you are allergic to dairy AND soy, coconut milk yogurt is one option for you. And, again, Turtle Mountain makes a variety of coconut based products, including coconut milk yogurt. You can find it at your local specialty food store.

Chocolate Chips
Enjoy Life makes a variety of soy free, dairy free, nut free chocolate chips. They taste like any other type of chocolate chip so they work well in cookies and bars. They also melt well so they can be used in things like fudge and other candies. Click on the Enjoy Life Chocolate Chip photo to the right for more information.

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http://www.kidswithfoodallergies.org/page/soy-allergy-recipe-substitutions.aspx

Recipe Substitutions for Soy Allergy

The following is a general guide to using ingredient substitutions for soy allergy. Please verify the ingredients and safety of any products named to ensure that it is safe for your child’s unique allergy issues.

If you need additional assistance in finding product suggestions or where to find ingredients for substituting, post a message in the KFA Food and Cooking Support Forum (registration is free) to get suggestions from other parents of food allergic children who are also managing the same food allergies.

Basic Ingredient Substitutions for Food Allergies
Many common allergens are also common ingredients in your favorite recipes. There are some ingredients for which you can easily and successfully use non-allergenic substitutes, and there are others for which satisfactory substitutes do not exist.

Whether or not a "safe" version of a recipe can be successfully made often depends on two important factors. First: what is the role of the allergen in the recipe? Second: how many of the recipe's ingredients require substitutions? If the recipe only has 5 ingredients and you need to swap out 4 of them, the end result might bear little resemblance to the original dish. The bottom line: sometimes you can create a "safe" version of a recipe, and sometimes you are better off finding a different recipe altogether.

Substitutes for Soy Oil

Soy oil can be substituted with another oil safe for the allergies you are managing. Canola oil has a mild flavor and is a good substitute for baked goods or desserts, while oils with a distinct flavor such as corn oil or olive oil can be substituted in savory dishes.

Substituting for Soy Margarine

Soy-free margarines can be substituted with real butter if you are not managing a milk allergy. For those needing a milk- and soy-free margarine (that is also free of soy oil and soy lecithin), the only options are Earth Balance Soy Free Natural Buttery Spread and Kosher for Passover margarines that are available in the early months of each year when makers of Kosher margarines reformulate their products to be free of legumes. At other times of year, the Kosher margarines will have soy in them, so read packaging carefully. Kosher for Passover margarines freeze well. If you purchase in bulk and double wrap, you can buy a supply that will last from one year to the next. Some Kosher web sites may have Passover margarine available throughout the year. Be sure to verify the ingredients to make sure it is the Kosher for Passover version.

Substituting for Soy Sauce

Soy sauce in recipes generally serves the purpose of adding a salty flavor, so any substitute used should have a salty flavor to impart the same quality to a recipe. There is chick pea-based miso that works well.

Other options to try that will impart a unique flavor with a salty component are olive brine, umeboshi vinegar (also called ume plum vinegar) or balsamic vinegar plus a fair amount of salt. You can also use coconut aminos with a bit of molasses (to darken the color).

Substituting for Teriyaki Sauce

There is a coconut aminos teriyaki sauce available. Two other options to try are a sweet and sour sauce if you can find one with ingredients safe for the allergies you are managing, or a combination of balsamic vinegar, orange juice, white or brown sugar, water, olive oil and pepper.

Substituting for Soybean Paste (Miso)

For recipes calling for soybean paste, non-soy-based miso pastes are available that are made of chick peas and rice or azuki beans and rice.

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Symptoms of Soy Allergy

http://www.mayoclinic.org/diseases-conditions/soy-allergy/basics/symptoms/con-20031370

For most people, soy allergy is uncomfortable but not serious. Rarely, an allergic reaction to soy can be frightening and even life-threatening. Signs and symptoms of a food allergy usually develop within a few minutes to hours after eating a food containing the allergen.

Soy allergy symptoms can include:

Tingling in the mouth
Hives; itching; or itchy, scaly skin (eczema)
Swelling of lips, face, tongue and throat, or other body parts
Wheezing, runny nose or breathing difficulty
Abdominal pain, diarrhea, nausea or vomiting
Skin redness (flushing)

A severe allergic reaction (anaphylaxis) is rare with a soy allergy. It's more likely to occur in people who also have asthma or who are allergic to other foods besides soy, such as peanuts.

Anaphylaxis causes more-extreme signs and symptoms including:

Difficulty breathing, caused by throat swelling
Shock, with a severe drop in blood pressure
Rapid pulse
Dizziness, lightheadedness or loss of consciousness

When to see a doctor

See your primary care doctor or a doctor who specializes in treating allergies (allergist) if you experience food allergy symptoms shortly after eating. If possible, see your doctor during an allergic reaction.

Seek emergency treatment if you develop signs or symptoms of anaphylaxis, such as:

Difficulty breathing
Rapid, weak pulse
Dizziness or lightheadedness
Drooling and inability to swallow
Full-body redness and warmth (flushing)

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https://www.foodallergy.org/allergens/soy-allergy

Home

Soy Allergy

Soybean allergy is one of the more common food allergies, especially among babies and children. Approximately 0.4 percent of children are allergic to soy. Studies indicate that an allergy to soy generally occurs early in childhood and often is outgrown by age three. Research indicates that the majority of children with soy allergy will outgrow the allergy by the age of 10.¹

Allergic reactions to soy are typically mild; however, although rare, severe reactions can occur (read more about anaphylaxis). Therefore it is advised that people with soy allergy have quick access to an epinephrine auto-injector (such as an EpiPen®, Auvi-Q™ or Adrenaclick®) at all times. To prevent a reaction, strict avoidance of soy and soy products is essential. Always read ingredient labels to identify soy ingredients.

Soybeans are a member of the legume family, which include plant species that bear seed pods that split upon ripening. Some examples of other legumes include beans, peas, lentils and peanut. People with a soy allergy are not necessarily allergic to other legumes. If you are allergic to soy, you do not have a greater chance of being allergic to another legume (including peanut) than you would to any other food.

In the United States, soybeans are widely used in processed food products. Soybeans alone are not a major food in the diet, but because soy is used in so many products, eliminating all those foods can result in an unbalanced diet. Consult with a dietitian to help you plan for proper nutrition.

Avoiding Soy

The federal Food Allergen Labeling and Consumer Protection Act (FALCPA) requires that all packaged food products sold in the U.S. that contain soy as an ingredient must list the word “Soy” on the label.

Read all product labels carefully before purchasing and consuming any item. Ingredients in packaged food products may change without warning, so check ingredient statements carefully every time you shop. If you have questions, call the manufacturer.

As of this time, the use of advisory labels (such as “May Contain”) on packaged foods is voluntary, and there are no guidelines for their use. However, the FDA has begun to develop a long-term strategy to help manufacturers use these statements in a clear and consistent manner, so that consumers with food allergies and their caregivers can be informed as to the potential presence of the eight major allergens.

Some Unexpected Sources of Soy*

Soybeans and soy products are found in many foods, including baked goods, canned tuna and meat, cereals, cookies, crackers, high-protein energy bars and snacks, infant formulas, low-fat peanut butter, processed meats, sauces, and canned broths and soups.

*Note: This list highlights examples of where soy has been unexpectedly found (e.g., on a food label for a specific product, in a restaurant meal, in creative cookery). This list does not imply that soy is always present in these foods; it is intended to serve as a reminder to always read the label and ask questions about ingredients before eating a food that you have not prepared yourself.

Keep the following in mind:

The FDA exempts highly refined soybean oil from being labeled as an allergen. Studies show most individuals with a soy allergy can safely eat soy oil that has been highly refined (not cold-pressed, expeller-pressed or extruded soybean oil). If you are allergic to soy, ask your doctor whether or not you should avoid soy oil.

Asian cuisines are considered high-risk for people with soy allergy due to the common use of soy as an ingredient and the possibility of cross-contact, even if a soy-free item is ordered.

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http://www.soyconnection.com/newsletters/soy-connection/health-nutrition/articles/Estimating-Prevalence-Of-Soy-Protein-Allergy

informative, reference and fact based article

Allergies

Soy protein can cause allergic reactions in sensitive individuals, as is the case for essentially all food proteins. Soy protein is one of the eight foods responsible for approximately 90 percent of all food-induced allergic reactions in the United States [156] . However, these foods are not equally allergenic and allergy to soy protein is relatively rare [157] . A nationally representative telephone survey found that an estimated one in 2,500 adults reported having a doctor-diagnosed allergy to soy protein [158] . This survey found that cow’s milk allergy (CMA) is about 40 times more common than soy allergy. The prevalence of soy allergy is higher in children than adults, as children are more likely to have food allergies in general. However, by age 10, an estimated 70 percent of children will outgrow their soy allergies [159] . Consequently, it is estimated that by that age, only approximately one out of 1,000 children are allergic to soy. It should be noted that soybean-specific IgE titers are not an effective predictor of a positive response to the food challenge test [160] .

According to the American Academy of Pediatrics (AAP), extensively hydrolyzed protein formula should be considered as the first alternative for infants with documented CMA (especially for IgE-mediated reactions), because 10 to 14 percent of these infants will also have a soy protein allergy [161] . However, recently conducted British research found that of the 60 percent of all infants with CMA who were initially treated with soy, only nine percent of patients remained symptomatic [162] . In contrast, of the 18 percent of patients treated with extensively hydrolyzed formula, 29 percent remained symptomatic. The results from a small retrospective study from Portugal, which evaluated children with persistent CMA, also suggest that soy formula may have advantages over hydrolyzed formulas [163].

Finally, in 2013, the first systematic review and meta-analysis of studies evaluating the prevalence of IgE-mediated soy allergies in infants and children was published [164] . The analysis, which included 40 studies, found that the prevalence of soy allergies ranged from 0 to 0.5 percent for the general population, 0.4 to 3.1 percent for the referred population (those referred to an allergy clinic for evaluation of food-related problems or other allergy issues), and 0 to 12.9 percent for allergic (atopic) children. The authors concluded concern about soy allergy is no reason to postpone the use of soy infant formula in IgE-mediated CMA infants.

Soy Infant Formula

Soy infant formula (SF) has been in use for more than 50 years. A nationally representative sample of 1,864 infants, 0 to 12 months old, from the National Health and Nutrition Examination Survey, 2003-2010, found that among the 81 percent of infants who were fed formula or regular milk, 12.9 percent consumed soy formula [165] . An estimated 20 million infants have used SF over the past 40 years.

SF produces normal growth and development; nevertheless, SF use has become controversial because of its high isoflavone content. In 2009, the U.S. National Toxicology Program (NTP) concluded there was minimal concern about the safety of SF [166] . In response to this conclusion, the AAP submitted a letter to the NTP, which is now part of the public record, stating that, in their view, there was negligible concern about the safety of SF. The five levels of concern are negligible, minimal, some, concern and serious concern.

Over the next few years, considerable insight to the health effects of SF will be gained as a result of research underway at the Arkansas Children's Nutrition Center, University of Arkansas for Medical Sciences. At this center, the health status of infants fed breast milk, cow’s milk formula and SF is being compared. Thus far, findings indicate that all health parameters assessed in infants fed SF are well within the normal range [167-171] . Nevertheless, continued research in this area is warranted.

Finally, the first systematic review and meta-analysis focused on the safety of SF concluded that SF intake in normal full-term infants – even during the most rapid phase of growth – is associated with normal anthropometric growth, adequate protein status, bone mineralization and normal immune development [172] .

Summary and Conclusions

When evaluating the safety of soyfoods, it is imperative to consider the totality of the scientific research and to place appropriate weight on studies according to their experimental design. The research overall indicates that soyfoods can be safely incorporated into the diets of essentially all healthy individuals with the exception of those allergic to soy protein. Nevertheless, because all foods have the potential to cause undesirable effects in some individuals, people with specific health concerns should consult their healthcare provider regarding unique nutritional needs.

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http://www.uwhealth.org/healthfacts/nutrition/580.pdf

really good list of foods to avoid and that are ok

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http://www.aafa.org/page/allergy-facts.aspx

Allergy Facts and Figures

An allergy is when your immune system reacts to a foreign substance, called an allergen. It could be something you eat, inhale into your lungs, inject into your body or touch. This reaction could cause coughing, sneezing, itchy eyes, a runny nose and a scratchy throat. In severe cases, it can cause rashes, hives, low blood pressure, breathing trouble, asthma attacks and even death.

There is no cure for allergies. You can manage allergies with prevention and treatment. More Americans than ever say they suffer from allergies. It is among the country’s most common, but overlooked, diseases.

How Many People Do Allergies Affect?

Researchers think nasal allergies affect about 50 million people in the United States.
Allergies are increasing. They affect as many as 30 percent of adults and 40 percent of children.1
Allergic disease, including asthma, is the fifth leading chronic disease in the U.S. in people of all ages. It is the third most common chronic disease in children under 18 years old.1

How Many People Get Sick from Allergies?

Allergic conditions are the most common health issues affecting children in the U.S.15
In 2012, 11.1 million people were diagnosed with allergic rhinitis.2
People visit the emergency room about 200,000 times each year because of food allergies. Almost 10,000 people stay in the hospital each year because of food allergies.16

How Many People Die from Allergies?

The most common triggers for anaphylaxis, a life-threatening reaction, are medicines, food and insect stings.4Medicines cause the most allergy related deaths.11
African-Americans and the elderly have the most deadly reactions to medicines, food or unknown allergens.5
Deadly reactions from venom are higher in older white men.12 Over the years, deadly drug reactions have increased a lot.12

What Are the Costs of Allergies?

In 2010, Americans with nasal swelling spent about $17.5 billion on health costs. They have also lost more than 6 million work and school days and made 16 million visits to their doctor.6
Food allergies cost about $25 billion each year.7

What Are Indoor and Outdoor Allergies?

Types of indoor and outdoor allergies include sinus swelling, seasonal and returning allergies, hay fever and nasal allergies. Many people with allergies often have more than one type of allergy. The most common indoor/outdoor allergy triggers are: tree, grass and weed pollen, mold spores, dust mites, cockroaches, and cat, dog and rodent dander.

In 2012, 17.6 million adults and 6.6 million children had hay fever.8
Worldwide, allergic rhinitis affects between 10 percent and 30 percent of the population. In 2010, allergic rhinitis was diagnosed during 11.1 million doctor visits.1
In 2010, white children were more likely to have hay fever than African-American children.1
The same triggers for indoor/outdoor allergies also often cause eye allergies.

How Common Are Skin Allergies ?

Skin allergies include skin inflammation, eczema, hives, chronic hives and contact allergies. Plants like poison ivy, poison oak and poison sumac are the most common skin allergy triggers. But skin contact with cockroaches and dust mites, certain foods or latex may also cause skin allergy symptoms.

In 2012, 8.8 million children had skin allergies.2
Children age 0-4 are most likely to have skin allergies.2
In 2010, African-American children in the U.S. were more likely to have skin allergies than white children.1

How Common Are Food Allergies ?

Children have food allergies more often than adults. Eight foods cause most food allergy reactions. They are milk, soy, eggs, wheat, peanuts, tree nuts, fish and shellfish.

Peanut is the most common allergen. Milk is second. Shellfish is third.9
In 2014, 4 million children in the US have food allergies.8
Also, 38.7 percent of food-allergic children have a history of severe reactions.1
In children with food allergies, 30.4 percent are allergic to multiple foods.1

How Common Are Drug Allergies?

Penicillin is the most common allergy trigger for those with drug allergies. Up to 10 percent of people report being allergic to this common antibiotic.11
Bad drug reactions may affect 10 percent of the world’s population. These reactions affect up to 20 percent of all hospital patients.3

How Common Is Latex Allergy?

About 1 percent of people in the U.S. have a latex allergy.12
Health care workers are becoming more concerned about latex allergies. About 8-12 percent of health care workers will get a latex allergy.12

How Common Is Insect Allergy?

People who have insect allergies are often allergic to bee and wasp stings and poisonous ant bites. Cockroaches and dust mites may also cause nasal or skin allergy symptoms.

Insect sting allergies affect 5 percent of the population.13
At least 40 deaths occur each year in the United States due to insect sting reactions.14

References

[1] American College of Allergy, Asthma, and Immunology. Allergy Facts. http://acaai.org/news/facts-statistics/allergies (Retrieved April 8 2015)

[2] Jackson K, Howie L, Akinbami L. CDC. Trends in Allergic Conditions Among Children: United States, 1997-2011. NCHS Data Brief. No 121. May 2013. http://www.cdc.gov/nchs/data/databriefs/db121.pdf (Retrieved April 8 2015)

[3] Clark S, Espinola J, Rudders S, etc. Frequency of US emergency department visits of food-related acute allergic reactions. J Allergy Clin Immunol. March 2011. http://www.jacionline.org/article/S0091-6749(10)01655-6/pdf (Retrieved April 8 2015)

[4] Wood R, Camargo C, Lieberman P, etc. Anaphylaxis in America: the prevalence and characteristics of anaphylaxis in the United States. J Allergy Clin Immunol. Feb 2014; 133(2): 461-7. Doi:10.1016/j.jaci.2013.08.016. http://www.ncbi.nlm.nih.gov/pubmed/24144575 (Retrieved November 6 2015)

[5] Einstein. Anaphylaxis Research: Comprehensive Study of Allergic Deaths in US Finds Medications are Main Culprit. Sept 2014.http://www.einstein.yu.edu/news/releases/1043/comprehensive-study-of-allergic-deaths-in-u-s--finds-medications-are-main-culprit/ (Retrieved November 6 2015)

[6] Schaffer F. National Impact of Allergies. Academy of Allergy and Asthma in Primary Care. http://www.aaapc.us/wp-content/uploads/2013/01/National-Impact-of-Allergies.pdf (Retrieved April 8 2015)

[7] Gupta R, Holdford D, Bilaver L, etc. The economic impact of childhood food allergy in the United States. Jama Pediatr. 2013 Nov; 167(110):1026-31. Doi:10.1001/jamapediatrics.2013.2376. http://www.ncbi.nlm.nih.gov/pubmed/24042236 (Retrieved November 6 2015)

[8] CDC. National Center for Health Statistics.FastStats:Allergies and Hay Fever. 2012. http://www.cdc.gov/nchs/fastats/allergies.htm. Last Updated 2014. (Retrieved April 8 2015)

[9] American Academy of Allergy Asthma and Immunology. Allergy Statistics. http://www.aaaai.org/about-the-aaaai/newsroom/allergy-statistics.aspx. (Retrieved April 8 2015)

[10] Gupta R, Springston E, Warrier M, etc. The Prevalence, Severity, and Distribution of Childhood Food Allergy in the United States. Pediatrics. April 2011. Doi:10.1542/peds.2011-0204. http://pediatrics.aappublications.org/content/128/1/e9.full.pdf (Retrieved April 8 2015)

[11] American College of Allergy, Asthma, and Immunology. Types of Allergies: Drug Allergies. http://acaai.org/allergies/types/drug-allergies. (Retrieved April 8 2015)

[12] CDC. Gateway to Health Communication and Social Marketing Practice. Latex Allergy. 2011.http://www.cdc.gov/healthcommunication/toolstemplates/entertainmented/tips/latexallergy.html (Retrieved April 8 2015)

[13] American College of Allergy, Asthma, and Immunology. The Rise of Deadly Insect Sting Allergies: Is There a Cure? August 2013.http://acaai.org/news/rise-deadly-insect-sting-allergies-there-cure. (Retrieved April 8 2015)

[14] American College of Allergy, Asthma, and Immunology. Types of Allergies: Insect Stings. http://acaai.org/allergies/types/insect-sting-allergies(Retrieved April 8 2015)

[15] Jackson K, Howie L, Akinbami L. CDC. Trends in Conditions Among Children: United States, 1997-2011. NCHS Data Brief. No 121. May 2013.http://www.cdc.gov/nchs/data/databriefs/db121.pdf (Retrieved April 8 2015)

[16] Clark S, Espinola J, Rudders S, etc. Frequency of US emergency department visits of food-related acute allergic reactions. J Allergy Clin Immunol. March 2011. http://www.jacionline.org/article/S0091-6749(10)01655-6/pdf (Retrieved November 6 2015)

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http://www.cnn.com/2013/03/26/health/what-causes-allergies/

Where do allergies come from?

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http://acaai.org/allergies/types/food-allergy

REALLY GOOD INFO

Consider using a “chef card” - available through many websites - that identifies your allergy and what you cannot eat. Always tell your servers about your allergies and ask to speak to the chef, if possible. Stress the need for preparation surfaces, pans, pots and utensils that haven’t been contaminated by your allergen, and clarify with the restaurant staff what dishes on the menu are safe for you.

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https://www.aaaai.org/conditions-and-treatments/conditions-dictionary/food-Intolerance

A food intolerance, or a food sensitivity occurs when a person has difficulty digesting a particular food. This can lead to symptoms such as intestinal gas, abdominal pain or diarrhea.

A food intolerance is sometimes confused with or mislabeled as a food allergy. Food intolerances involve the digestive system. Food allergies involve the immune system. With a food allergy, even a microscopic amount of the food has the potential to lead to a serious or life-threatening reaction called anaphylaxis.

http://www.aaaai.org/conditions-and-treatments/allergies/food-allergies

Many people who think they are allergic to a food may actually be intolerant to it. Some of the symptoms of food intolerance and food allergy are similar, but the differences between the two are very important. If you are allergic to a food, this allergen triggers a response in the immune system. Food allergy reactions can be life-threatening, so people with this type of allergy must be very careful to avoid their food triggers.

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LIST OF ALLERGY FACTS

https://www.foodallergy.org/facts-and-stats

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Facts and Statistics

FARE works on behalf of the millions of Americans who have food allergy, including all those at risk for life-threatening anaphylaxis. This page includes important facts and statistics that can help you better understand food allergies and anaphylaxis.

How Many People Have Food Allergies?

Researchers estimate that up to 15 million Americans have food allergies.
This potentially deadly disease affects 1 in every 13 children (under 18 years of age) in the U.S. That’s roughly two in every classroom.
The economic cost of children’s food allergies is nearly $25 billion per year.

Food Allergies on the Rise

According to a study released in 2013 by the Centers for Disease Control and Prevention, food allergies among children increased approximately 50% between 1997 and 2011.
The number of people who have a food allergy is growing, but there is no clear answer as to why.
Researchers are trying to discover why food allergies are on the rise in developed countries worldwide, and to learn more about the impact of the disease in developing nations. More than 17 million Europeans have a food allergy, and hospital admissions for severe reactions in children have risen seven-fold over the past decade, according to the European Academy of Allergy and Clinical Immunology (EAACI).

Food Allergy Reactions & Anaphylaxis

Every 3 minutes, a food allergy reaction sends someone to the emergency department – that is more than 200,000 emergency department visits per year.
A reaction to food can range from a mild response (such as an itchy mouth) to anaphylaxis, a severe and potentially deadly reaction.
The U.S. Centers for Disease Control reported that food allergies result in more than 300,000 ambulatory-care visits a year among children under the age of 18. Food allergy is the leading cause of anaphylaxis outside the hospital setting.
Once an anaphylactic reaction starts, a medication called epinephrine is the first line of defense to treat the reaction, and you should immediately seek emergency medical attention by calling 911. You can protect yourself by learning the symptoms of allergic reactions and knowing what steps to take if you have a severe reaction.
Teenagers and young adults with food allergies are at the highest risk of fatal food-induced anaphylaxis.
Individuals with food allergies who also have asthma may be at increased risk for severe/fatal food allergy reactions.
Symptoms of anaphylaxis may recur after initially subsiding and experts recommend an observation period of about four hours to monitor that the reaction has been resolved.
It is possible to have anaphylaxis without any skin symptoms (no rash, hives).
Failure to promptly (i.e., within minutes) treat food anaphylaxis with epinephrine is a risk factor for fatalities.

Foods Commonly Associated with Food Allergies

Eight foods account for the majority of all reactions: milk, eggs, peanuts, tree nuts, soy, wheat, fish and shellfish. Even trace amounts of a food allergen can cause a reaction.

Food Allergy Risk Factors and Related Diseases

Food allergies affect children and adults of all races and ethnicity.
A food allergy can begin at any age.
Your risk of having food allergies is higher if you have a parent who suffers from any type of allergic disease (asthma, eczema, food allergies, or environmental allergies such as hay fever).
Children with food allergy are 2-4 times more likely to have other related conditions such as asthma and other allergies, compared with children who do not have food allergies.
Food allergies may be a trigger for or associated with other allergic conditions, such as atopic dermatitis and eosinophilic gastrointestinal diseases.

Can You Outgrow a Food Allergy?

Peanut and tree nut allergies, which also tend to develop in childhood, usually are lifelong. In the U.S., approximately three million people report allergies to peanuts and tree nuts. Studies show the number of children living with peanut allergy appears to have tripled between 1997 and 2008.
Cow’s milk, egg and soy allergies typically begin in childhood and eventually may be outgrown. In the past, most children outgrew these allergies by school age. A recent study, conducted by researchers at Johns Hopkins University School of Medicine, indicated that children are taking longer to outgrow milk and egg allergies. Fortunately, the majority are allergy-free by age 16.
Fish and shellfish allergies also tend to be lifelong. More than 6.5 million adults are allergic to finned fish and shellfish.
Read more on our blog about two recent studies on outgrowing food allergies >

Is There a Cure?

There is no cure for food allergies. Strict avoidance of food allergens and early recognition and management of allergic reactions to food are important measures to prevent serious health consequences.

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Template for a "Chef Card"

https://www.foodallergy.org/file/chef-card-template.pdf

Monday, February 27, 2017

Soy Allergy Resource Links