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Soy (f14)

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Cultivated soy is an annual legume plant from East Asia that contains allergens resistant to cooking and digestion, as well as heat-sensitive labile allergens.

Soy is part of the "big eight" allergens responsible for 90% of food allergies. It is important to consider hidden soy allergens in processed foods. Allergy symptoms range from mild to severe, including anaphylaxis. In children, allergy most often occurs through gastrointestinal or skin sensitization routes, while in adults it is often due to cross-reactivity with birch pollen. Occupational asthma from inhaling soy flour is also seen in bakers.

  • Diagnosis of allergic reactions.
  • Assessment of sensitization level and risk of allergy development.
  • Monitoring therapy effectiveness.
  • Evaluation of sensitization level after allergen avoidance.
  • Assessment of immune system status.

FEIA (Fluorescence Enzyme Immunoassay) – quantitative determination.

Please note that the research method and reference values may vary depending on the equipment and test systems used.

  • Blood should be drawn in the morning on an empty stomach or 4 hours after eating.
  • Drinking plain still water is allowed.
  • Do not smoke for 30 minutes before the test.
  • For children under 1 year – no food 30-40 minutes before the test; for children 1-5 years – 2-3 hours fasting.

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