Scientists test if cooking soy differently could make it safer for allergy sufferers
NCT ID NCT07485699
Summary
This study aims to understand if common food processing methods, like heating or extraction, change how likely soy is to trigger an allergic reaction. Researchers will first test processed soy in a lab, then perform skin prick tests on up to 55 adults with and without soy allergies. The goal is to gather knowledge that could inform future food production, not to provide a treatment.
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