Food Allergy - Sesame

Sesame seed is a versatile seed that can be used in many of the same ways as nuts.  The seed has a nutty, sweet aroma with a milk-like, buttery taste.  When toasted, its flavor intensifies, yielding an almost almond- or peanut butter-like flavor.  Sesame is grown primarily for its oil-rich seeds, which come in a variety of colors, from cream-white to charcoal-black. In general, the paler varieties of sesame seem to be valued in the West and Middle East, while both the pale and black varieties are prized in the Far East. It is rich in calcium, vitamins B and E, iron, and zinc, sesame is high in protein and contains no cholesterol.

Sesame is thought to be one of the oldest spices known to man and is likely the first crop grown for its edible oil.  Babylonians used the oil to make sesame cakes, wine, brandy, and toiletries.  From as early as 1500 B.C, Egyptians believed sesame to have medicinal powers.

Sesame seeds are sometimes added to breads, including bagels and the tops of hamburger buns. Sesame seeds may be baked into crackers, often in the form of sticks. Sesame seeds are also sprinkled onto some sushi style foods. Whole seeds are found in many salads and baked snacks as well in Japan. Tan and black sesame seed varieties are roasted and used for making the flavoring gomashio. In Greece the seeds are used in cakes, and in Togo they are a main soup ingredient. The seeds are also eaten on bread in Sicily and France (called “ficelle sésame”, sesame thread). In DR Congo and North of Angola, ground sesame or wangila is a delicious dish, especially when cooked with smoked fish or lobsters. About one-third of Mexico’s sesame crop is exported to the United States.

Growth
Sesamum indicum, sesame’s Latin name, indicum meaning that it comes from India, likes hot climates and is native to Africa, Indonesia, India, and Afghanistan. The sesame plant is an annual herb of the Pedaliacae family. This annual herb grows to be about 1 to 1.5 meters high. The white to lavender-pink flowers mature into pods that contain the edible sesame seeds which burst with a pop when the small seeds are mature.

The sesame plant, Sesamum indicum, is cultivated in Central America, India, Sudan, China, and the United States.  It is an annual that grows three to 2 meters high.  The fruit is harvested by hand, and the capsules shatter when fully ripe, releasing the seeds.  Hulled seeds are pearly white, tear-shaped and flat.  Because of their oil content, sesame seeds have a shelf life of about two years if stored tightly capped in a cool, dry place or in the refrigerator.

Sesame Seeds Allergy

Sesame allergy is ten times less common than peanut allergy although the resulting reaction is as severe.

It is estimated that sesame allergy affects 1 in 2,000 people in the UK. Severe allergic reactions to sesame are becoming increasingly frequent, particularly among children under two years of age.

Sesame allergy is common in some countries with a high consumption rate in particular Israel where it is the third most common allergen and the second most common cause of anaphylaxis. This is though to be due to the early sensitisation of children. The prevalence is increasing in Australia and Asia and consumption is increasing in Europe.

Some sesame allergy sufferers have associated food allergies with tree nuts, peanuts and soybean. It has also been noted that the structures of hazelnut and rye grain are similar to that of sesame.

Sesame seeds contain 50% oil and 20% proteins. The major protein in sesame is alphaglobulin. There have been 5 sesame allergens recently identified. Sesame protein is not denatured by heat.

Allergy Symptoms

Symptoms are particularly severe with a high risk of anaphylaxis:

Anaphylaxis

Dermatitis

Bronchial asthma

Rhinitis

Flushing/redness of the skin

Swelling of tongue, face and larynx

Gastrointestinal symptoms

Itchy mouth and throat

Hypertension

Where sesame seeds could be found?

Sesame seed oil

Sesame seeds (black, white and brown)

Asian spice pastes; such as tahini

Bakery products, e.g. sesame oil used to shorten biscuits, in some breads

Fast foods

‘Health foods’

Vegetarian and ethnic cuisine

Salad dressings

Pharmaceutical industry