Soy products have been making waves online this week, as they become the latest foodstuffs to be linked to an autism crisis.
According to data from the UK’s Autism Society, there were more than 4,000 cases of autism across the UK in 2018, up from around 500 cases in 2016.
The data also shows that the UK has more autistic children than any other country in Europe.
So, is soy an autism risk product?
While soy may have been a target of autism fears in the past, it has become an increasingly popular alternative to processed soy products for many people.
Soy has been linked to various health issues, including breast cancer, depression, ADHD, autism, and even autism itself.
In the UK, soy is often a staple in Asian food and a favourite among parents with autistic children, but many are also finding their kids have difficulties with the substance itself.
The biggest health concern with soy is its potential to trigger a range of allergies and sensitivities, which is a big concern for people with autism, as soy contains chemicals linked to allergic reactions.
Soy products may also contain phytates, which can damage the skin and cause eczema, and are linked to a range in asthma, hay fever, and eczemas.
Some products also contain sodium benzoate, which has been found to cause eye and throat irritation, and the chemical oxybenzone, which could damage the lungs and lead to breathing problems.
Soy can also contain dioxins, which have been linked with cancer, and has also been linked by the European Union to the development of the tumour suppressor genes, which may lead to the mutation of the cancer-causing gene.
It is not just the chemicals in soy that are causing problems with the body, but the fact that the chemicals are found in a range that are found naturally in many foods.
Food safety regulators have taken a keen interest in the soy and related ingredients.
They have been able to find that there is no credible scientific evidence that soy is a safe food additive, but they have also taken action.
According to the Food Standards Agency, the EU is investigating soy products that are labelled as “no less than 80% soy” for use in products made from soy and are found to contain no less than 15% to 30% soy.
These foods must be labelled as such and must have a health warning.
If they are not, the food must be removed from the market.
But even if the food is labelled “no more than 80%” soy, the risk of an allergic reaction to the ingredients is still there, as well as concerns over phytate levels in the ingredients.
Somewhat ironically, the soy products are becoming more popular in Europe, with some countries making a move towards the foodstamp system to help the industry.
The EU is working to introduce an EU-wide standard that would provide greater transparency and accountability to food manufacturers and processors.
This would allow the EU to regulate the food supply chain in the same way as it does with other foodstamps, which would ensure that ingredients used in the food can be used safely.
Soys are a key component of the UK food supply and a key part of the British food culture.
Despite the concerns over the soy industry, the UK remains a major exporter of soy products to the EU, including soy products which are commonly found in processed foods.
Soy is also found in many other processed foods, such as pasta and salad dressings.
As the food industry expands, the potential for soy to become a food with serious health risks to people with special needs is growing.
The industry will need to work with regulators and consumers to understand the potential risks and act to address the concerns.