Table II.

Sources of soy foods categorized by processing method

Food product	Reported allergenicity, if known
Unfermented soy (Gly m 4 present, some denatured by heating; some Gly m 5 and Gly m 6 present)
Edamame, niamame, soybeans; sprouts Immature soybean eaten raw or lightly cooked	Minimal processing, case reports of allergy
Soy flour; kinako Ground full-fat, dehulled, soy beans; roasted soy flour	Minimal processing, case reports of allergy
Soy milk Filtered liquid from ground cooked soybeans	Minimal processing, case reports of allergy
Soybean sprouts Sprouted soybean seeds	Minimal processing, case reports of allergy
Tofu, yakidofu, yuba Coagulated soy milk, lightly boiled tofu, dried tofu skin	Minimal processing, case reports of allergy
Fermented soy (most Gly m 4 denatured; Gly m 5, Gly m 6 present)
Miso Fermented soybean paste with/without barley, rice	Small quantities soybean allergens; allergenicity depends on brand and fermentation
Natto Fermented soybeans	Whole soybean; case reports of allergy
Soy/shoyu sauce; tamari Fermented soybean, wheat, yeast, salt; gluten-free soy sauce	Most allergens denatured; few cases of allergy Avoided by patients with celiac disease and wheat allergy
Tempeh Fermented tofu	Similar to tofu, but allergenicity altered by fermentation; case reports of allergy
Secondary soy products (component allergen content not documented; common hidden triggers)
Soy protein Ground defatted, dehulled soybeans	Protein-rich, case reports of allergy
Hydrolyzed soy protein Soy protein broken into smaller amino acid, present in processed foods	Protein-rich, case reports of allergy
Soya protein isolate Refined soy protein >90% protein, present in fitness supplements	Protein-rich, case reports of allergy
Soy oil Extracted from soybean seeds, widely used in cooking and present; isotretinoin used to treat acne vulgaris	Low protein content, tolerated by most patients with soy allergy
Soy lecithin Byproduct of soybean oil, extensively used emulsifier in manufactured foods	Negligible protein content, tolerated by most patients with soy allergy
Textured soy protein, textured vegetable protein Defatted soy flour product	Protein-rich, variable protein profile and allergenicity

Alternative names, description of food, and reported of allergenicity, if known.⁶