ArticleFoods (Basel, Switzerland)2019
Soy Preparations Are Potentially Dangerous Factors in the Course of a Food Allergy.
Article in Foods (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
6 citing papers in PubMed, 11 citations in OpenAlex.
- Effect of High-Pressure Processing on the Physicochemical and Emulsifying Properties of Pea Protein Isolate.Foods (Basel, Switzerland) · 2026Article
- Impact of Culinary Treatments on the Immunoreactivity of Soy Protein Isolates.Foods (Basel, Switzerland) · 2025Article
- Presence of gluten and soy derived excipients in medicinal products and their implications on allergen safety and labeling.Scientific reports · 2025Article
- Article
- Emulsifiers in ultra-processed foods in the UK food supply.Public health nutrition · 2023Article
- The Selection of the Optimal Impregnation Conditions of Vegetable Matrices with Iodine.Molecules (Basel, Switzerland) · 2022Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors at 1 institution in 1 country.
Funding
Abstract
The special properties of soy preparations make them common additives for food production and can be dangerous for sensitive individuals. Our aim was to check consumers' awareness of potential risks of soy preparations added to numerous food products, depending on respondents' education, and to evaluate immunoreactive properties of chosen soy preparations. A personal questionnaire was used. Respondents (
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.