In our current study, we could detect a clear elevation of IgE, IgG1 and IgG2a level in serum of the immunized group fed with soy proteins and low FA amounts (soy-containing feed; group A) in comparison to the naive groups associated with a drop of core body temperature as a sign of anaphylaxis after oral challenge, indicating a clinically manifest IgE-mediated food allergy. This evidence concerns the gene IGHE and anaphylaxis.