Soya lecithin is a phospholipid, while the processing of soy-derived fatty substance or a mixture thereof. Soya lecithin allergy is a hypersensitivity of lecithin, soy, which is added to the food and pharmaceutical products from.
Lecithin is a fatty substance, which is essentially of phospholipids, glycolipids, glycerin, fatty acid, choline, and a mixture of phosphoric acid. Lecithin is usually slightly yellow or brown in color, and can be found in animal and plant tissues. Soya lecithin derivatives or by-products of soybean processing. Now, the lecithin has been found that the health benefits of a widely used and emulsification. It is a common ingredient in processed foods, in addition to including in animal feed, paints, many pharmaceutical products. However, some people are allergic to soya lecithin, in this case, any soy intake can cause severe allergic reactions. In fact, soya protein allergy is one of the most common in the world of food allergies.
Allergic reaction, soya lecithin
It is the condition in which the immune system becomes very sensitive to lecithin obtained from soybeans. The immune system to recognize the the harmful impurities microparticles lecithin. Therefore, it will be the release of large amounts of antibodies in the body, which in turn causes an allergic reaction. Some people can feel a mild allergic reaction, soya lecithin, while others may be encountered in the case of life-threatening allergic reaction is called. Such conditions, require immediate medical attention. A lot of people found that soya protein, soy lecithin, where the vast majority of children and infants allergic.
Sometimes it will have some minor symptoms, such as sneezing, runny nose, mild rash and urticaria. However, some people may experience a severe allergic reaction, soya lecithin, which can be manifested in itching, severe rash, hives, cough, shortness of breath, wheezing, unusual swelling, especially of the face, tongue and throat. Eventually, the condition may lead to dizziness, fainting and allergic reaction, which can be called a systemic allergic reaction. Anaphylactic shock, if not promptly can lead to anaphylactic shock.
The best preventive measures to avoid soy and soy-based products. Some common soya products, soy flour, soy milk, soya protein, soy, soy nuts, tofu, miso, natto, soy sauce, soy sauce, edamame, teriyaki, soy sauce and tempeh. Soybean is nowadays in many foods, especially processed. For this, we should always read the ingredients label products before making a purchase. Read the labels of the products, even if you have already tried and experienced no reaction. This is because many times, the manufacturer can change certain ingredients, and in it, including soybean lecithin. At the same time, be sure to check the special food ingredients, and meals bought away from home. If you go to a Chinese or Japanese restaurant, which is particularly applicable.
Because this allergy is more common in children, they should teach their friends or peers do not accept any food observed. Conclusion, every possible measures need to be taken to avoid soy products, and processed soybean food to avoid allergic reactions. Symptoms of an allergic reaction, can be managed with antihistamines, but severe cases, will need immediate administration of epinephrine. Therefore, the observed symptoms should immediately seek help, his or her doctor.
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