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About: Soy allergy     Goto   Sponge   NotDistinct   Permalink

An Entity of Type : yago:WikicatFoodAllergies, within Data Space : dbpedia.demo.openlinksw.com associated with source document(s)

Type: ThingDiseaseyago:WikicatMedicalEmergenciesyago:Abstraction100002137yago:Allergy114532816yago:Attribute100024264yago:Condition113920835yago:Crisis107417644yago:Emergency107417405yago:Event100029378yago:FoodAllergy114532142yago:Happening107283608yago:Hypersensitivity114533796yago:HypersensitivityReaction114533203yago:Juncture107416714yago:PsychologicalFeature100023100yago:YagoPermanentlyLocatedEntitydiseaseyago:Sensitivity114531772yago:State100024720yago:Susceptibility114530061yago:WikicatFoodAllergies New Facet based on Instances of this Class

Soy allergy is a type of food allergy. It is a hypersensitivity to ingesting compounds in soy (Glycine max), causing an overreaction of the immune system, typically with physical symptoms, such as gastrointestinal discomfort, respiratory distress, or a skin reaction. Soy is among the eight most common foods inducing allergic reactions in children and adults. It has a prevalence of about 0.3% in the general population.