The majority of soy lecithin used in food applications is derived from refined soybean oil that has been processed using the hot-solvent extraction technique, which eliminates most, if not all, allergenic proteins.
Allerginicity of soy lecithin was studied using soybean-sensitive individuals by Japanese scientists. The authors concluded “that the proteins in soy lecithin have little antigenicity in regard to soybean allergy”. Although limited data is available on the allergenicity of soy lecithin, Steve Taylor, Ph. D., head of the Department of Food Science and Technology at the University of Nebraska and co-director of the Food and Research Resources Program, concludes that, “avoidance is probably unnecessary for most soy-allergic individuals”.
It should also be pointed out that the amount of soy lecithin in our product is very small since it is used as a tableting agent.
Awazuhara H, Kawai H, Baba M., Matsui T, Kamiyama A. Antigenicity of the proteins in soy lecithin and soy oil in soybean allergy. Clin Exp Allergy. 1998; Vol. 28, Issue 12: 1559-1564.
Taylor, SL, Kabourek, JL. Soyfoods and allergies: separating fact from fiction. The Soy Connection. 2003; Vol. 11, No. 2.