Sesame allergy

rdf:langString Sesame allergy

rdf:langString Sesame allergy

rdf:langString Sesame allergy

rdf:langString Medical history and standard allergy tests

rdf:langString itchiness, rash, swelling of lips, tongue or the whole face, eczema, wheezing and shortness of breath, nausea, vomiting, abdominal pain, diarrhea, anaphylaxis

rdf:langString Antihistamines

rdf:langString Raw sesame seeds with sesame plants in background

rdf:langString A food allergy to sesame (Sesamum indicum) seeds has prevalence estimates in the range of 0.1–0.2% of the general population, and are higher in the Middle East and other countries where sesame seeds are used in traditional foods. Reporting of sesame seed allergy has increased in the 21st century, either due to a true increase from exposure to more sesame foods or due to an increase in awareness. Increasing sesame allergy rates have induced more countries to regulate food labels to identify sesame ingredients in products and the potential for allergy. In the United States, sesame will become the ninth food allergen with mandatory labeling, effective 1 January 2023. The allergic reaction is an immune hypersensitivity to proteins and lipophilic proteins in sesame seeds and foods made with sesame seeds, including food-grade sesame oil. Symptoms can be either rapid or gradual in onset, occurring over minutes to days. Rapid allergic reaction may include anaphylaxis, a potentially life-threatening condition requiring treatment with epinephrine. Other, slower presentations may include atopic dermatitis or inflammation of the esophagus. For food labeling requirements established in many countries, sesame labeling is required in addition to the eight most common food allergens, responsible for 90% of allergic reactions to foods: cow's milk, eggs, wheat, shellfish, peanuts, tree nuts, fish, and soy beans. In addition to water-soluble allergenic proteins, sesame seeds share with peanuts and hazelnuts a class of allergenic proteins known as oleosins. Commercially prepared sesame extracts lack these lipophilic proteins, and so can be the reason for false negative skin prick test results even though the oleosins can be responsible for a range of allergic reactions, including anaphylactic shock. Unlike early childhood allergic reactions to milk and eggs, which often lessen as children age, sesame allergy persists into older childhood and adulthood; an estimated 20–30% of affected people develop tolerance. Strong predictors for adult-persistence are anaphylaxis, high sesame-specific serum immunoglobulin E (IgE) and robust response to the skin prick test. Sesame allergy can be cross-reactive with allergy to peanuts, hazelnuts, and almonds.

rdf:langString Introduction to allergenic foods during infancy

rdf:langString sesəmi ælədʒi

rdf:langString Childhood in Middle East, where sesame is a traditional food, and increasingly in developed countries