Sesame Seed Allergy and Cross-Reactivity

Sesame seeds have been used for a variety of reasons for thousands of years. They are available in three different colors—white, black, and brown. Sesame seeds and the oil extracted from the seeds are commonly used in recipes; sesame oils are found in pharmaceuticals and cosmetics.

What Is Sesame Allergy?

Allergy to sesame is not new. Though it was first described in 1950, it seems to be a growing problem. In January 2023, sesame will become the ninth allergen that will need to be declared on food labels in the United States. In 2021, President Joe Biden signed into law the Food Allergy Safety, Treatment, Education, and Research (or FASTER) Act of 2021, which added sesame to the list, along with:

• Milk
• Eggs
• Fish
• Crustaceans shellfish (e.g., crab, lobster, or shrimp)
• Tree nuts (e.g., almonds, walnuts, pecans)
• Peanuts
• Wheat
• Soybeans

The symptoms of sesame allergy can include:

• Hives
• Itching
• Rash
• Tingling in the mouth or throat
• Nasal congestion
• Atopic dermatitis
• Anaphylaxis

Some people experience hives as a result of direct exposure to products containing sesame allergens.

Sesame allergy can affect people of all ages. Some people outgrow it, while in others it persists.

Does Sesame Allergy Place a Person at Risk for Other Food Allergies?

Because sesame allergens are similar in biochemical structure to peanut allergens, people with sesame allergy are at risk for having allergic reactions as a result of eating peanuts, and vice-versa. This is known as cross-reactivity—when one substance is similar to another and the immune system treats them both the same. There also appears to be cross-reactivity between sesame allergens and rye, kiwi, poppy seed, and various tree nuts (such as hazelnut, black walnut, cashew, macadamia, and pistachio). People with sesame allergy should talk with their physicians about which other food they may need to avoid.