As people know, Soy lecithin is extracted from soybeans (organic solvent extraction process), so does soy lecithin contain soy allergens?
Data on protein content in lecithins provided by ELMA (Document provided to EFSA n.18), as well as literature data, are rather variable due to number of different extraction systems and specific assays have been utilised. Many of these methods have not been validated and, in addition, interferences from residual lipids may confound the chemical assay results. Results for protein content are in the range 115–27,000 mg/kg for crude soya lecithins, 232–1338 mg/kg for in fluid soya lecithin, 65–480 mg/kg for in de-oiled soya lecithin and 49 mg/kg for in egg lecithins (Document provided to EFSA n.18; Martín-Hernández et al., 2005; Gu et al., 2001; Paschke et al., 2001; Müller et al., 1998; Porras et al., 1985).
According to EFSA NDA Panel (2014), the lowest MED reported in soya-allergic patients undergoing DBPCFC was 0.2 mg of soya protein, although the majority of patients only reacted to higher doses. MEDs of ingested egg proteins reported to trigger objective reactions in clinical studies range from few micrograms to milligrams. The Panel also noted some case reports of hypersensitivity reactions associated with egg and soya lecithins (see Section 3.5.7). The Panel agree with the opinion from EFSA NDA Panel (2014) that this hypersensitivity is due to the residual proteins in lecithins (E 322) and therefore their content should be reduced as much as possible.
Some Research institutions have tested to verify that the highly processed, uncontaminated soy lecithin has no soy protein allergy or very mild allergy reactions.
In addition, the proportion of soybean lecithin added in food is generally not more than 2%, so it is considered that there is very low risk effect of soybean allergy.