Great Smokies Medical Center of Asheville

Dietary Sources of Soy and Soy-By-Products

Soybeans are present in many foods in our food supply in the form of flour, oil, and as a soy meal where it is used as a meat substitute or extender. Soy beans are high in protein content, low in calories and relatively inexpensive, so are consequently found in increasing numbers of foods in our supermarkets. You will need to read food labels to identify soy products. As you read labels, look for the following terms which would indicate soy: soy, Soya, tofu, lecithin, emulsifiers, hydrolyzed proteins, and “vegetable oil”, which is often soy in origin, considering the relatively low market price of soy oil.

Dietary Sources of Soy Contacts:

* Mayonnaise
* Milk substitutes
* Infant formulas
* Blended seasoning powders
* Soups-canned or dehydrated
* Soy nuts
* Soy oil
* Tofu
* Tempeh
* Miso
* Shortening, margarine
* Soy sauces
* Teriyaki sauce, shoyu sauce
* Condiments (ketchup, Worcestershire sauce, steak sauce, salad dressings)
* Baked goods (breads, pancake mixes, pastry, crackers, croutons, chow mein noodles, doughnuts, pizza)
* Many processed foods (granola bars, non-dairy creamers, coffee whiteners, frozen fish sticks and fillets, most canned tuna, most frozen prepared dinners, frozen prepared French fries, prepared spaghetti sauce, etc.)
* Snack foods (potato chips, corn chips)
* Instant powdered beverages (hot cocoa)
* Nutritional supplements unless otherwise labeled free of soy
* Luncheon meats (sausages, wieners
* Cereals (boxed, dry)
* Ice creams and sherbets
* Peanut butters

Non-Food Contact of Soy By-Products

* Paints and inks
* Cosmetics-make-up and lotions
* Glycerine
* Paper and textile finishes
* Soaps
* Adhesives

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