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Soy allergy is an immune system reaction to proteins found in soybeans and soy-based products. It is caused by the immune system mistakenly identifying soy proteins as harmful invaders and producing IgG antibodies against them. The Food Specific IgG Allergy (Adult) Panel is the most important test for diagnosis as it detects soy-specific IgG antibodies.
Soy allergy is caused by the immune system mistakenly identifying specific proteins in soybeans as harmful substances. When you eat soy or soy-containing products, your immune system produces IgG antibodies to fight off these proteins, triggering an allergic reaction. This immune response can cause various symptoms ranging from mild skin reactions like hives and itching to more severe digestive problems or respiratory issues like wheezing.
The Food Specific IgG Allergy (Adult) Panel is the most important test for soy allergy because it specifically measures soybean (f14) IgG antibodies in your blood. This test detects whether your immune system is producing antibodies against soy proteins, which indicates an allergic response. Elevated IgG antibody levels confirm that your body recognizes soy as a threat and helps explain symptoms like hives, digestive discomfort, or breathing difficulties. This comprehensive panel can also test for multiple food allergens simultaneously, helping identify other potential food sensitivities.
You should get tested if you experience hives, itching, swelling, or stomach pain after eating soy products like tofu, soy milk, edamame, or processed foods containing soy. Testing is also recommended if you have unexplained respiratory symptoms like wheezing or nasal congestion that occur after meals, or if you have digestive issues like bloating, diarrhea, or nausea that seem connected to your diet. Early testing helps you identify soy as a trigger and avoid potentially severe reactions.
What this means
Your IgG antibodies to wheat are elevated, which may indicate your immune system is reacting to wheat proteins. This could be contributing to symptoms like bloating, fatigue, digestive discomfort, or inflammation you've been experiencing after consuming wheat-based foods.
Recommended actions
Consider eliminating wheat and gluten-containing foods for 4-6 weeks to see if symptoms improve
Try alternative grains like rice, quinoa, oats, or buckwheat to maintain a balanced diet
Keep a detailed food and symptom diary to track your response to wheat elimination
Retest in 6-12 months after dietary changes to monitor IgG levels
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