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Soy Allergy Important protein source Sensitization frequency varies largely Prevalence of soy allergy 0.1-0.4% Symptoms –cuteaneous or gastrointestinal –respiratory and systemic reactions may occur Commonly used as additive in foods
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Different types of soy allergy Genuine soy food allergy –Mostly in small children –Often resolves in childhood Soy allergy due to cross-reactivity –Mainly in adults –In birch-related tree pollen allergic patients –In legume allergic patients Occupational allergy
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Doctor's challenges What kind of soy allergy is it? –Is it a genuine soy allergy or are the symptoms caused by cross-reactivity? Is there a risk for systemic reactions? Is strict avoidance necessary? What dietary advice should be given? Genuine or cross-reactive soy allergy?
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Common clinical practice Patient At 4 years Anamnesis SPT to soy SPT to birch Diagnosis Advice Anna Eczema, Wheeze+2 Soy and birch allergy Avoid soy Oliver Eczema, Wheeze+2 Soy and birch allergy Avoid soy
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Using components in clinical practice Improved diagnoses and altered advice Patient At 4 years Anamnesis SPT to soy SPT to birch At 8 years sIgE to soy Gly m 4 Gly m 5 Gly m 6 sIgE to birch Diagnosis Advice Anna Eczema, Wheeze Milk allergy outgrow+2 0.8 kU A /l 15 < 0.1 58 Pollen-associated soy allergy Birch pollen allergy No need for total avoidance Avoid large amounts of unprocessed soy Oliver Eczema, Wheeze Milk allergy outgrow+2 24 kU A /l 2.5 16.2 6.7 20 Genuine soy allergy Birch pollen allergy Strict soy avoidance
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Soy components
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Latin name: Gly m - Glycine max Gly m 4 Gly m 5 Gly m 6 Soy components
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Risk assessment of soy components
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Gly m 4 A cross-reactivity marker, associated with allergy to birch and birch-related tree pollens A PR-10 protein, homologous to birch component Bet v 1 Labile protein - mainly causing local symptoms, e.g. OAS, but systemic reactions may occur
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Cross reactivity - birch and soy Sensitization to soy Gly m 4 likely induced via sensitization to birch
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Gly m 5 and Gly m 6 Are specific marker allergens for soy allergy Are storage proteins - proteins expressed in legumes, seeds and nuts Stable and heat resistant proteins that may cause systemic reactions
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Peanut associated soy allergy Peanut (f13) 72.1 Ara h 122.4 Ara h 2 23.1 Ara h 313.4 Ara h 8 3.7 Ara h 9 <0.1 Boy 15 years old with confirmed peanut and birch allergies. Upon having a Japanese lunch he gets mouth itch. Soybean (f14) 1.5 Gly m 4 1.9 Gly m 51.4 Gly m 62.2
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In conclusion
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What does Molecular Allergology add? Differentiation between genuine soy allergy and soy allergy due to cross-reactivity Enables assessment of the risk for systemic reactions Enables more precise dietary advice
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