Editing Soy sauce (section)

== Nutrition ==
A study by the [[National University of Singapore]] showed that Chinese [[dark soy sauce]] contains 10 times the [[antioxidant]]s of [[red wine]].<ref name="Antioxidants">{{cite web |author= Daniells, Stephen |title= Antioxidant-rich soy sauce could protect against CVD |url= http://www.nutraingredients.com/news/ng.asp?id=68196-soy-sauce-cvd-isoflavones |publisher= nutraingredients.com |date= 6 June 2006 |access-date= 7 January 2008 |archive-date= 14 December 2007 |archive-url= https://web.archive.org/web/20071214131548/http://www.nutraingredients.com/news/ng.asp?id=68196-soy-sauce-cvd-isoflavones |url-status= dead }}</ref> Unpasteurized soy sauce is rich in [[lactic acid bacteria]] and of excellent anti-allergic potential.<ref name="labi">{{cite journal |last1= Tanasupawat |first1= Somboon |title= Lactic acid bacteria isolated from soy sauce mash in Thailand |journal= Journal of General and Applied Microbiology |volume= 48 |issue= 4 |pages= 201–209 |date= 18 June 2002 |doi= 10.2323/jgam.48.201 |pmid= 12469319 |last2= Thongsanit |first2= J |last3= Okada |first3= S |last4= Komagata |first4= K |display-authors= 1 |doi-access= free }}</ref><ref name="ifss">{{cite journal |last= Kobayashi |first= Makio |title= Immunological Functions of Soy Sauce: Hypoallergenicity and Antiallergic Activity of Soy Sauce |journal= Journal of Bioscience and Bioengineering |volume= 100|issue= 2 |pages= 144–151 |date= 18 April 2005 |doi= 10.1263/jbb.100.144 | pmid = 16198255 }}</ref>

Soy sauce does not contain the level of [[isoflavone]]s associated with other soy products, such as [[tofu]] or [[edamame]].<ref>{{cite book |first1= Fereidoon |last1= Shahidi |author-link= Fereidoon Shahidi |first2= Marian |last2= Naczk |author2-link= Marian Naczk |title= Phenolics in food and nutraceuticals, Edition 2 |publisher= CRC Press |date=2003 |location= Florence, Kentucky |page= 103 |url= https://books.google.com/books?id=vHOJKw4umikC |isbn= 978-1-58716-138-4 }}</ref> It can also be very [[edible salt|salty]], having a salt content between 14 and 18%. Low-sodium soy sauces are made, but it is difficult to make soy sauce without using some quantity of salt as an antimicrobial agent.<ref>{{cite book|title=Microbiology and technology of fermented foods|first=Robert Wayne|last=Hutkins|url=https://books.google.com/books?id=Nc77BH65_EcC&pg=PT441|publisher=Blackwell publishing |date=2006 |isbn=978-0-8138-0018-9 }}</ref>

A serving of {{convert|100|ml}} of soy sauce contains, according to the USDA:
* Energy : 60 kcal
* Fat: 0.1&nbsp;g
* Carbohydrates: 5.57&nbsp;g
* Fibers: 0.8&nbsp;g
* Protein: 10.51&nbsp;g
* Sodium: 6 g
{{clear}} <!-- To ensure no images appear to illustrate the Carcinogens section. -->

=== Carcinogens ===
Soy sauce may contain [[ethyl carbamate]], a [[List of IARC Group 2A carcinogens|Group 2A]] [[carcinogen]].<ref>{{cite journal |last1=Matsudo |first1=Takanao |last2=Aoki |first2=Terumichi |last3=Abe |first3=Keietsu |last4=Fukuta |first4=Nami |last5=Higuchi |first5=Takeshi |last6=Sasaki |first6=Masaoki |last7=Uchida |first7=Kinji |journal= J Agric Food Chem |volume= 41 |issue= 3 |pages= 352–356 |date=1993 |doi= 10.1021/jf00027a003 |title= Determination of ethyl carbamate in soy sauce and its possible precursor|bibcode= 1993JAFC...41..352M }}</ref>

In 2001, the United Kingdom [[Food Standards Agency]] found in testing various soy sauces manufactured in mainland China, Taiwan, Hong Kong, and Thailand (made from hydrolyzed soy protein, rather than being naturally fermented) that 22% of tested samples contained a chemical carcinogen named [[3-MCPD]] (3-monochloropropane-1,2-diol) at levels considerably higher than those deemed safe by the EU. About two-thirds of these samples also contained a second carcinogenic chemical named [[1,3-Dichloropropan-2-ol|1,3-DCP]] (1,3-dichloropropane-2-ol) which experts advise should not be present at any levels in food. Both chemicals have the potential to cause cancer, and the Agency recommended that the affected products be withdrawn from shelves and avoided.<ref>{{cite web |url=http://www.food.gov.uk/science/surveillance/fsis2001/3-mcpdsoy |title=Survey of 3-Monochloropropane-1,2-Diol (3-MCPD) in Soy Sauce and Related Products (Number 14/01) |publisher=Food Standards Agency |date=18 June 2001 |access-date=16 July 2010 |archive-date=15 May 2012 |archive-url=https://web.archive.org/web/20120515154422/http://food.gov.uk/science/surveillance/fsis2001/3-mcpdsoy |url-status=dead }}</ref><ref>{{cite web |url=http://www.bar.gov.ph/chronicle-home/archives-list/393-may-2004-issue/2970-is-your-soy-sauce-safe |title=Is your soy sauce safe? |author=Junelyn S. de la Rosa |publisher=Bar.gov.ph |date=May 2004 |access-date=1 January 2015 |url-status=dead |archive-url=https://web.archive.org/web/20150115192331/http://www.bar.gov.ph/chronicle-home/archives-list/393-may-2004-issue/2970-is-your-soy-sauce-safe |archive-date=15 January 2015 }}</ref><ref name="SoySauceRecall">{{cite press release | author = Food Standards Agency | title = Some Soy Sauce Products to Be Removed | url = http://www.food.gov.uk/news/pressreleases/2001/jun/soysaucerecall | publisher = Food Standards Agency | date = 20 June 2001 | access-date = 7 January 2008 | archive-date = 10 December 2010 | archive-url = https://web.archive.org/web/20101210132240/http://www.food.gov.uk/news/pressreleases/2001/jun/soysaucerecall | url-status = dead }}</ref><ref>UK [[UK Food Standards Agency]]: [http://www.food.gov.uk/multimedia/pdfs/soyadviceleaflet.pdf Soy advice leaflet.] {{Webarchive|url=https://web.archive.org/web/20120609110044/http://www.food.gov.uk/multimedia/pdfs/soyadviceleaflet.pdf |date=9 June 2012 }}</ref> The same carcinogens were found in soy sauces manufactured in Vietnam, causing a [[2007 Vietnam food scare|food scare in 2007]].<ref>{{cite web |work=Tuoi Tre, Tien Phong, VietNamNet, Lao dong |url=http://english.vietnamnet.vn/reports/2007/05/699774/ |title=Soya sauce stirs worry and discontentment among public |publisher=VietNamNet Bridge |access-date=16 July 2010 |url-status=dead |archive-url=https://web.archive.org/web/20100515090016/http://english.vietnamnet.vn/reports/2007/05/699774/ |archive-date=15 May 2010 }}</ref><ref>{{cite web |author=(AFP) |url=http://afp.google.com/article/ALeqM5iiMrrBvLTLGX3P0uXmSqeT1Zjayw |title=Toxic soy sauce, chemical veggies&nbsp;— food scares hit Vietnam |date=11 September 2007 |access-date=16 July 2010 |url-status=dead |archive-url=https://web.archive.org/web/20100119040101/http://afp.google.com/article/ALeqM5iiMrrBvLTLGX3P0uXmSqeT1Zjayw |archive-date=19 January 2010 }}</ref>

In Canada, the [[Canadian Cancer Society]] writes,

{{blockquote|[[Health Canada]] has concluded that there is no health risk to Canadians from use of available soy and oyster sauces. Because continuous lifetime exposure to high levels of [[3-MCPD]] could pose a health risk, Health Canada has established 1.0 part per million (ppm) as a guideline for importers of these sauces, in order to reduce Canadians' long-term exposure to this chemical. This is considered to be a very safe level.<ref>{{cite web|title=Oyster and soy sauce|url=http://www.cancer.ca/en/prevention-and-screening/be-aware/cancer-myths-and-controversies/oyster-and-soy-sauce|publisher=Canadian Cancer Society|access-date=25 December 2012}}{{Dead link|date=November 2024 |bot=InternetArchiveBot |fix-attempted=yes }}</ref>}}

=== Allergies ===
{{Further|Soy allergy}}

Soy sauce allergy not caused by soy or wheat allergy is rare.<ref name=":02"/> Most varieties of soy sauce contain wheat, to which some people have a [[Gluten intolerance|medical intolerance]].<ref>{{cite web|url=http://celiac.org/index.php?option=com_content&view=article&id=16&Itemid=20|title=Celiac Disease Foundation|author=Celiac Disease Foundation}}</ref> However, protein hydrolysis (fermentation or industrial) breaks down [[gluten]], so some soy sauces may end up tolerable to gluten-intolerant individuals with no detectable gluten left.<ref>{{cite web|url=http://www.soya.be/gluten-free-soy-sauce.php |title=Does soy sauce contain gluten? |publisher=Soya.be |access-date=16 July 2010}}</ref> Japanese tamari soy sauce is traditionally wheat-free, and some tamari available commercially today is wheat- and gluten-free.

Acid-hydrolyzed vegetable protein is non-allergenic due to the completeness of protein breakdown.<ref>{{cite journal | author = Reuter|display-authors=etal| title = Evaluation of the allergenic potential of soy and wheat based seasonings | journal = Allergy| volume = 65 | issue = supplement 92, abstract 842}}</ref>