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Utilization of soybean-based beverages as a dairy-free substitute in the management of infant food allergies
Pediatric Nutrition
Allergies
Dairy-free beverages
Nutritional Allergies
Food Allergies
Lactose-Free
Carbohydrate
Milk Protein
Dairy-free
Beverages
Fermented
Metabolic
Vitamins
Laura Schneider
Author
2026-09-24
Date
2 min. read
article.read_time
2
Chapters
Beverages derived from fermented soybean seeds represent a nutritionally viable substitute for conventional cow’s milk, particularly within elimination diets prescribed for infants diagnosed with cow’s milk protein allergy. Their composition mirrors a comparable protein content (approximately 3.5 g per 100 mL) while maintaining a balanced lipid profile (2 g/100 mL) and carbohydrate concentration (2.9 g/100 mL). Notably, this product is inherently lactose-free, rendering it a safe option for patients with primary or secondary lactase deficiency. Furthermore, it serves as an abundant source of B-complex vitamins—including thiamine (B₁), riboflavin (B₂), and niacin (B₃)—which are essential for optimal neurological function and metabolic regulation within the body.
Soy milk for infants
A convenient and good alternative for children who do not tolerate lactose-containing dairy products is sugar-free soy milk. Soy milk products do not have lactose in their composition, so they are safe for children with lactose intolerance, come in a variety of flavors and shapes.
Soy milk for allergic children
It is a common belief that in children who are allergic to cow's milk, dairy products can be substituted with soy products. The current medical opinion is that soy products are not used in the treatment of food allergy. As mentioned earlier, soy may be an allergen that increases the allergic reaction. Soy milk may be well tolerated by the child at the beginning. However, after a certain period of time, symptoms of allergy may occur.
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