Soy contains phytates which have been known to inhibit iron absorption. However, many foods contain iron absorption enhancers. In fact, iron absorption can be further increased by vitamin C, common in tomato-based sauces traditionally used with lasagna, meatballs or pasta. Iron absorption varies from person to person based on an individual's iron status. Thus, iron absorption and nutrition are affected by the nutrients of the total diet, and is not a function of an individual food.
Food allergy is a reaction of the body's immune system to certain proteins in foods.
Some of the most common foods causing allergic reactions are milk, peanuts, seafood and egg whites. Soy is thought to be less allergenic than many commonly consumed foods. People with documented soy allergy should avoid products such as soups, convenience dinner products, breads and reduced-fat peanut butter.