No allergen potential in highly refined oils

Results of recent research into the allergenic potential of highly refined soybean indicate these products are highly unlikely to contain proteins that would trigger allergic reactions.

The study reports extraction methodology coupled with the application of a very sensitive protein assay for determining quantities of residual proteins levels in commercial samples of fully refined soybean oil of diverse origins, as well as in samples of oil from different points of the refining chain in refined oils.

The results of the tests confirmed that while unrefined oils contain significant amounts of protein, full refining reduces the content by at least 100-fold. Each stage of refining was found to systematically reduce the protein content.

Based on their analyses and published data on cumulative threshold doses for soybean, the authors suggest that even the most sensitive individuals would need to consume at least 50 g of highly refined oil to experience symptoms of allergy.

The research team included Clare Mills of the Institute of Food Research, UK, Steve Taylor from the University of Nebraska-Lincoln and Rene Crevel from Unilever UK.

Reference: Rigby et al 2011. Journal of Agricultural and Food Chemistry. Vol. 59(5) pp. 1752–1759. DOI: 10.1021/jf103560h