Soybean oil research helping shape food allergen labeling laws
An international study by UNL food scientists confirmed that highly refined soybean oil does not cause reactions in people who are allergic to soybeans.
28/04/05 Recent University of Nebraska-Lincoln research on soybean oil is helping shape food allergen labeling laws here and abroad.
An international study by UNL food scientists confirmed that highly refined soybean oil does not cause reactions in people who are allergic to soybeans, said food toxicologist Sue Hefle, who headed this research with food scientist Steve Taylor.
Soy-allergic people don't react because refined oil contains only minuscule amounts of protein, the culprit in allergic reactions, Hefle said. Findings do not apply to cold- or expeller-pressed soy oil, which contains more protein and may cause reactions.
The study, completed in 2003, has drawn interest internationally from allergic consumers, food manufacturers and farmers as well as regulators because soybeans are a common allergen and soy oil is used extensively in foods worldwide, Taylor said.
The Nebraska findings played a role in recent European Union food allergen labeling decisions as well as the U.S. Food Allergen Labeling and Consumer Protection Act of 2004, which Congress passed to protect allergic consumers.
