Sesame Allergy

Sesame (Sesamum indicum), is also known as Benne, Gingelly, Til or Teel, Simsim and Ajonjoli on foreign products.

Sesame Seeds are extremely potent allergens capable of causing severe allergic reactions (anaphylaxis) in susceptible individuals. Increasing consumption of sesame might explain why more and more children in the UK are developing this once rare allergy. Sesame is becoming more common in the diet today and is used extensively in everyday foods. Interest in sesame-coated bread products is increasing markedly. The seeds have been identified in non-sesame products, especially bread. Products that are not intended to contain sesame may have traces of the allergen due to manufacturing or marketing practices.

There is now good evidence that exposure of young children to sesame is associated with an increase in the prevalence of sesame allergy. It seems sensible to keep sesame out of children's diets for as long as possible.

Hummous,Tahini and Halvah are three very popular sesame products which are sometimes added to other foods. Other common sources of sesame include: bakery products, biscuits, crackers, breadsticks, rice cakes, bagels, pies and muesli. Some pre-packed delicatessen and processed foods contain sesame, for example: noodles, dips, soups, sausages, samosas, processed meats, vegeburgers, chutneys, salad dressings, mixed spices, spreads and confection bars. It is an unexpected ingredient in some herbals drinks, for example Aqua Libra. Unwrapped bread products and patisserie counters may be contaminated with sesame seeds.

Sesame Oil is used unrefined in food products and as a result it contains allergens and is hazardous to those allergic to sesame seed. It resists rancidity and is extremely popular with Oriental Chefs. Sesame oil (sesamum indicum) is also used in pharmaceutical products and cosmetics. Some allergy tested cosmetics contain sesame. Although refined sesame oil is used in these products, hypersensitive reactions (urticaria) have been reported.

Restaurant Food presents the highest risk. Peanut allergy is well recognised in the catering sector, but catering staff often do not appreciate that sesame allergy is just as serious. Sesame is often masked in restaurant foods, especially stir-fries, curries and rissotos.

Oriental cooking and vegetarian foods are particularly hazardous. Many restaurants today use bought-in meals, which may not carry full ingredient lists. Another risk lies in the re-use of cooking oils, a common practice in the catering sector. Always speak with the person responsible for preparing the food.

Sesame allergy has received scant attention in the UK. Education of sesame patients and professionals caring for them is still inadequate. Negative skin and blood tests have been reported in some patients with recurrent anaphylactic reactions to sesame. The reasons for this are not known. Clearly, it is essential to view any reaction to sesame as potentially serious and those affected should seek expert medical advice.

Management:- Accidental exposure to sesame allergens is increasing and it is vital for those at risk to carry the prescribed rescue treatment, which usually includes adrenaline (epinephrine) for self-injection, e.g. EpiPens. A MedicAlert emblem is essential for all those at risk of anaphylaxis.

Pharmaceuticals and Cosmetics: Sesame oil in pharmaceuticals and cosmetics has induced contact dermatitis. Surprisingly, some "Allergy Tested" cosmetics contain sesame, which may be listed as Sesamum Indicum, so be vigilant about reading labels. (Cosmetic products are now required to declare ingredients).

Reports of anaphylaxis induced by sesame are increasing. It is essential to view any reaction to sesame as potentially serious. Those affected should seek medical advice. In addition to carrying the prescribed medication, those at risk of anaphylaxis should consider wearing an Emergency Alert necklace or bracelet to alert doctors and other bystanders to their problem.

Author: Maggie Spirito Perkins December 2000 - Updated 4/2009