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from the issue of September 8, 2005
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Soy oil research helps shape food allergen labeling rules
UNL research on soybean oil is helping shape food allergen labeling laws nationally and abroad.
An international study by UNL food scientists confirmed that highly refined soybean oil does not cause reactions in people who are allergic to soybeans, said food toxicologist Sue Hefle, who headed this research with food scientist Steve Taylor.
Soy-allergic people don't react because refined oil contains only minuscule amounts of protein, the culprit in allergic reactions, Hefle said. Findings do not apply to cold- or expeller-pressed soy oil, which contains more protein and may cause reactions.
"This tells allergic consumers that they can eat many more foods without worrying about reactions," Hefle explained. "They still need to carefully read labels, but if highly refined soy oil is the only soy ingredient, they know it's OK to eat that product."
The Nebraska findings played a role in recent European Union food allergen labeling decisions as well as the U.S. Food Allergen Labeling and Consumer Protection Act of 2004, which Congress passed to protect allergic consumers.
GO TO: ISSUE OF SEPTEMBER 8
NEWS HEADLINES FOR SEPTEMBER 8
Kooser's verse draws accolades
External research dollars hit record level
Year in Review
$2 million grant puts UNL into international physics experiment
Headlines tout campus successes
IANR scientists in top-20 worldwide for article citations
iDiverse to develop stress resistant crops
ITLE grants bolster teaching
Master plan moves closer to completion
Rankings place UNL among America's best - Academic workplace in top 10
Rankings place UNL among America's best - University rates in top 50 nationwide
Rural poll marks decade of insight
Scientists break into Discover's top 100 list
Soy oil research helps shape food allergen labeling rules
Team wins $3 million DoD grant
Undergrads experience research firsthand
UNL heads back to Antarctica
UNL, UNMC create surgical tool
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