Soy Processing and Food Allergy

Starting soon · Not applicable

Conditions studied: Soy Allergy

In brief

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 tested in the laboratory (in vitro). Subsequently, the results will be examined in humans using a skin prick test (SPT) to determine how the processed soy affects allergic reactions

Key facts

Study ID

NCT07485699

Run by

University of Zurich

People needed

55

Starts

2026-05-31

Expected to finish

2029-08-31

Last updated by the study team

2026-03-20

Who can join

Age: 18 and older, up to 65. Sex: any. Healthy volunteers: accepted.

You may qualify if…

• Age 18-75
• Signed informed consent
• primary soy allergy or secondary soy allergy or control (no soy allergy)

You may not qualify if…

• Use of antihistamines within 3 days, systemic corticosteroids within 2 weeks, topical corticosteroids (test area) 1 week prior
• Use of immunosuppressive or biologic agents
• Active malignancy / ongoing treatment for a malignancy
• Active or recurrent bacterial, fungal, or viral infection
• Pregnancy
• Drug or alcohol abuse, or any condition likely to impair compliance (e.g., language barrier, cognitive disorder, psychological illness)

Full record on ClinicalTrials.gov

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