PREVALENCE OF SOY ALLERGIES AND USE OF GENETICALLY MODIFIED SOY

There is a growing trend of both genetically modified food consumption within the U.S. population and increasing food allergies among children in the U.S. This paper discusses whether a correlation exists between the number of children in the U.S. who have developed soy allergies and the increased use of genetically modified soy over time. Genetic modification and food allergies may be linked to each other, as certain proteins introduced to genetically modified food may lead to allergic or toxic reaction in some people. During the past 20 years, the use of genetically modified food has increased significantly. It can be assumed that children are experiencing more food allergies because their immune systems are still immature. They are being exposed to foods that may cause allergies, such as soy, at an earlier age because it is in staple foods, such as baby food, breads, baking mixes, crackers, breakfast cereals, canned broths, low fat peanut butter, and more. Soy allergies are many times outgrown in children, as determined through periodic skin prick tests. However, studying a possible correlation between soy allergies and increased use of genetically modified soy is important clinically, so that children can be accurately diagnosed and symptoms can be relieved as early as possible. Further research needs to be done to analyze whether the cross of genes from proteins introduced to genetically modified food creates a significant increase in soy allergies within children.