Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign.
*Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 228 ERML, M/C 051, 1201 W. Gregory Drive, Urbana, IL 61801; Phone: 217–244–3196; Fax: 217–265–0925; E-mail: email@example.com
Soybean ranks among the “big 8” of the most allergenic foods, and with increasing consumption of soybean products, the incidence of soycaused allergies is expected to escalate. Soybean and its derivatives have become ubiquitous in vegetarian and many meat-based food products, and as a result, dietary avoidance has become difficult. However, soybeans can be manipulated in a variety of ways to alter their allergenicity. Several studies have focused on reducing the allergenicity of soybeans by changing the structure of the immunodominant allergen P34 using food processing, agronomic, or genetic manipulation techniques. A review of the literature pertaining to these studies is presented here.