U.S., March 21 -- ClinicalTrials.gov registry received information related to the study (NCT07485699) titled 'Soy Processing and Food Allergy' on March 16.
Brief Summary: Soy allergies are widespread and are becoming increasingly significant today as people around the world consume more and more soy and soy-containing foods. Soy is used in many products and undergoes various processing steps such as heating, extraction, enzymatic degradation, and preservation. However, it is not yet fully understood how these processing steps affect soy's ability to trigger allergic reactions.
The goal of this project is to process soy in various controlled ways and investigate how these methods affect its allergenic potential. First, the effects will be ...