Allergenic Proteins in Soybean: Processing and Reduction of

Soybean ranks among the “big 8 ” of the most allergenic foods, and with increasing consump-tion of soybean products, the incidence of soy-caused allergies is expected to escalate. Soy-bean and its derivatives have become ubiquitous in vegetarian and many meat-based food prod-ucts, and as a result, dietary avoidance has be-come difficult. However, soybeans can be manip-ulated in a variety of ways to alter their allergenicity. Several studies have focused on reducing the allergenicity of soybeans by chang-ing the structure of the immunodominant allergen P34 using food processing, agronomic, or ge-netic manipulation techniques. A review of the literature pertaining to these studies is presented here