Scientists at the United States Department of Agriculture (USDA) Agricultural Research Service have created a genetically modified soybean that could greatly reduce allergic reactions to soy-based foods.

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According to a report by Agriculture Online the variety developed by the USDA scientists inhibits production of a protein that is responsible for more than half of soy allergies.


USDA says that field trials are ongoing: “Eventually, this study and others could serve as a springboard to clinical trials with humans and set the stage for commercial cultivars that could benefit many food products, including flour, cereals and baby formulas.”


By Aaron Priel, just-food.com correspondent

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