The GM soy allergy study seeks to determine if GM soy is the cause of a marked increase in soy allergies in consumers of soy food products. Since the introduction of GM soy onto the food market, soy food products have become a leading cause of food allergies around the world (between the 6th and 8th leading cause). A food allergy is an adverse immune response to a food protein
- Itching or itchy, scaly skin (eczema)
- Swelling of the lips, face, tongue and throat, or other parts of the body
- Wheezing, runny nose or trouble breathing
- Abdominal pain, diarrhea, nausea or vomiting Redness of the skin (flushing).
However, in severe cases allergic symptoms of soy can include:
- Constriction of airways
- Shock, with a severe drop in blood pressure
- Rapid pulse
- Dizziness, lightheadedness or loss of consciousness
In view of the frequency and seriousness of soy food allergies globally, Earth Open Source has proposed to a diverse group of allergists that they initiate a study of patients who complain of reactions to soy in their diets. We advised that they determine if there are differences in responses by their patients to GM soy vs. non-GM soy, and share the results with the medical world.