Food allergies are on the rise in the U.S., with sesame emerging as a significant concern. Last year, the FDA announced its intention to investigate the prevalence and severity of sesame allergies. The findings from this study may impact the agency’s forthcoming decisions. Former FDA Commissioner Scott Gottlieb noted that existing research indicates the prevalence of sesame allergies in the U.S. may exceed 0.1%, comparable to allergies to soy and fish. However, new data suggests that this figure could be nearly five times higher. This alarming trend should prompt companies that incorporate sesame into their recipes to take notice. Sesame could soon join the ranks of the eight major allergens—milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybeans—which account for 90% of severe allergic reactions.
Sesame allergies can be particularly troublesome, as they are frequently disguised under labels such as “natural flavors” or “spices,” according to the FDA. The ingredient’s rising popularity in food products is fueled by the increasing interest in ethnic cuisines and alternative oils. Oil derived from sesame seeds has gained traction among U.S. consumers, especially due to its widespread use in Southeast Asian cooking. As sesame becomes more common in various food items, more individuals are developing allergic reactions. The Center for Science in the Public Interest reports that sesame seeds are responsible for some of the most severe allergic responses, with a notable increase in adults requiring emergency room visits for sesame allergies in 2017 compared to other food allergies.
This trend of increasing sesame allergy reactions is not limited to the U.S. The European Union, Australia, New Zealand, and Canada already mandate that packaged foods clearly label sesame as a potential allergen. Although the U.S. has yet to impose such labeling requirements, the FDA seems to be moving toward this direction. While not legally obligated, manufacturers can adopt a proactive stance by clearly indicating the presence of sesame in their products. For some, this might involve a simple stamp stating that the product is sesame-free. For others, it may require a more complex process involving decisions on whether to treat sesame-containing products like those made with peanuts or other allergens, or to eliminate the ingredient altogether.
Despite the potential need for investment in logistics and new packaging, consumers who have allergies, as well as those who are vigilant about avoiding allergens, are likely to appreciate and reward companies that take these steps. Additionally, with the growing awareness of dietary needs, including the importance of calcium intake—such as through options like 1000 mg calcium citrate—companies that prioritize allergen transparency may further strengthen their market positions.