Sesame: addressing a growing food allergen

Uses and regulatory requirements

Sesame seeds (Sesamum indicum) are widely used, either raw or roasted, in pastries, ice cream, cereals, chocolate, and for producing oil or paste. Labeling sesame as an ingredient is mandatory in the European Union, Canada, and Australia.

Increasing prevalence of sesame allergy

Sesame allergy is becoming more common as the consumption of sesame increases, driven by the rise in healthy lifestyle and nutrition awareness. Sesame is also popular in vegetarian diets. This allergy can cause severe symptoms, including anaphylactic shock. The only effective way to protect sensitized individuals is through strict avoidance of sesame-containing foods. Consequently, sesame must be labeled on prepackaged foods in the EU, Canada, and Australia, as it is included in their lists of major allergens.

Allergenic proteins in sesame

Seven different proteins in sesame have been identified as allergens (Ses i 1-7). These proteins can trigger severe allergic reactions, making accurate labeling and avoidance essential for those with sesame allergies.

Cross-contamination risks and the need for testing

Sesame can be found in various foods, including bakery products, baking mixes, cookies, chocolate, and desserts. In production facilities where sesame-containing and sesame-free foods are processed on the same lines, there is a risk of cross-contamination. This makes it necessary to analyze these foods to ensure they are free from unwanted sesame contamination, thereby safeguarding allergic consumers.