Allergies to sesame seed and oil is becoming increasingly more common. Mostly because of its use in international fast-food and bakery products. Allergies to kiwi, poppy seeds, and/or sesame seeds (and sesame oil) often occur in patients with a simultaneous sensitivity to nuts and flour as well.
Studies on multiple foods that cause cross-reactivity such as kiwi, sesame seeds, poppy seeds, hazelnuts, and rye grain was found to be very high in the patients studied. The existence of both cross-reacting and unique components was observed; however, the cross-reacting and unique components could be different for different patients. Peanut, walnut, Brazil nut, and soybean also provide allergies. A wide variety of food contain sesame. Foods from the Middle East or Asia frequently contain sesame oil. Even bakeries sell bagels with sesame seed toppings, which can lead to a cross-contamination.
For people who know they have an allergy to sesame seeds and sesame oil must avoid sesame seeds and sesame oil and tahini. Some cereals, such as muesli and granola, breadcrumbs, tempeh, processed meats, baklava, sushi, melba toast, falafel, some soups. Always read the labels and if possible ask.
More than 1.5 million children and adults in the United States have sesame allergy.
The food we eat needs to be digested into small molecules before our bodies can make use of it. In general cooked foods are more digestible than raw foods. Food is first broken down into smaller particles when we chew it. Enzymes in the gut, along with acid in the stomach, are essential for the final breakdown of food into its component parts.
If the food is not broken down properly in the intestinal tract (also known as the gut) it may be that food allergens are made available for the intestinal tract immune system in a way that promotes their allergy producing effects. Therefore, individuals with reduced stomach acidity (e.g. because of anti-acid treatment) may be predisposed to becoming food allergy or it may worsen the symptoms of a pre-existing food allergy. Infants may be more susceptible to developing food allergy because they have an immature gut.
Cells of the immune system are distributed all over our body in organs such as the bone marrow, spleen and lymph nodes. However, the highest numbers of immune cells surround our gut. It is generally accepted that the gut immune system plays an important role in the development of IgE-mediated food allergy. However, researches know very little about how it may do this.
What causes allergic reactions in some and not others? If you have an allergy, your immune system overreacts to an allergen by producing antibodies called immunoglobulin E (IgE). These antibodies travel to cells that release chemicals, causing an allergic reaction. This reaction usually causes symptoms in the nose, lungs, throat, or on the skin.
Each type of IgE has specific “radar” for each type of allergen. That’s why some people are only allergic to cat dander (they only have the IgE antibodies specific to cat dander); while others have allergic reactions to multiple allergens because they have many more types of IgE antibodies.
Immunoglobulin E (IgE) antibodies and mast cells have been so convincingly linked to the pathophysiology of anaphylaxis and other acute allergic reactions that it can be difficult to think of them in other contexts. However, a large body of evidence now suggest that both IgE and mast cells are also key drivers of the long-term pathophysiological changes and tissue remodeling that are associated with chronic allergic inflammation in asthma and other settings. Such potential roles include IgE-dependent regulation of mast-cell functions, actions of IgE that are largely independent of mast cells and roles of mast cells that do not directly involve igE.
People with allergic disorders such as atopic dermatitis (eczema), allergic rhinitis (hay fever), food allergy and allergic (or atopic) asthma can experience acute signs and symptoms of disease within minutes of exposure to the associated allergens. However, such individuals also typically develop long term changes in the affected tissues, often called tissue remodeling, after repeated exposure to these allergens over periods of weeks to years. There is consensus that antigen-specific IgE antibodies, together with one of the major effector cells of allergy, the mast cell can be crucial for the development of the acute manifestations of these allergic disorders.
Sesame reactions can range from mild sensitivity to severe allergies. A severe allergy includes anaphylaxis, which is a life-threatening situation. And this requires immediate attention. Many allergic reactions can present themselves like this. People who know they have an allergy to any food, insect or other substance must carry an EpiPen with them at all times. Symptoms of anaphylaxis include trouble breathing, fainting, rapid heartbeat, cardiac arrest, fainting and dizziness. A person can treat minor symptoms with over-the-counter (OTC) antihistamines.
Food manufacturers in the U.S. do not have to list sesame as a specific ingredient in food while some do.
According to the Center for Science in the Public Interest, only 14 out of 22 major food companies clearly label sesame ingredients on their product labels. This makes it difficult for people with allergies to buy foods safely.
In the United States, sesame labeling is not required by law as it is with eight other allergens: peanut, milk, shellfish, tree nuts, egg, wheat, soy and finfish, along with proteins derived from them.
Sesame is in a variety of food products, as well as cosmetics, supplements, medications, and pet food.
It is vital for a person with a sesame allergy to make sure they know what ingredients are in the food they eat. This is especially true for those who have a history of severe reactions.
Possible symptoms of sesame allergy include:
Nausea, vomiting, diarrhea, hives, pain in the abdomen, coughing, hoarse voice, itchiness in the throat or mouth, redness in the face, and swelling.
Read more on the Center for Food Allergy and Asthma Research and www.foodallergens.info/Facts/Causes. website. Also Dean D. Metcalfe, High A. Sampson, Ronald A. Simon (2003) “Adverse Reactions to Foods and Food Additives.”
