Research shows that the allergens in soybeans reside in the protein fraction of the bean. The allergenic potential of specific soy foods and/or ingredients is largely based on processing techniques and the amount of protein or protein residue remaining in the final product. The majority of soy lecithin used in food applications is derived from refined soybean oil that has been processed using the hot-solvent extraction technique, which eliminates most, if not all, allergenic proteins. Though this might be the case, some people with soy allergy are sensitive to soy lecithin as well.[i] We suggest you use caution with all forms of soy. If you have soy allergies, we suggest you refer to your doctor on whether or not to include soy lecithin in your diet.
[i] Bush, Taylor, Nordlee, Busse. Soybean oil is not allergenic to soybean-sensitive individuals. J Allergy Clin Immunol. 1985;76:242-245.