Food allergies are increasingly prevalent in the U.S. Data shows a staggering 377% rise in insurance claims for severe food allergic reactions from 2007 to 2016. Additionally, the Centers for Disease Control and Prevention noted an 18% increase in food allergies among children from 1997 to 2006. This demonstrates that while Americans have a deep love for food, around 4% grapple with serious food allergies. Some experts have differing views on whether food allergies are actually on the rise; many consumers mistakenly identify food reactions as allergies. Nevertheless, the statistics indicate a clear upward trend. Currently, out of 160 recognized food allergens, eight primary ingredients account for 90% of serious allergic reactions: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybeans. Sesame may soon join this list as the ninth major allergen.
According to the Center for Science in the Public Interest, over 300,000 individuals in the U.S. are allergic to sesame, making it the ninth most common allergen. In terms of reaction severity, it ranks as the sixth or seventh most dangerous, with more adults visiting emergency rooms for sesame-related reactions than for any other food allergy in the past year.
Further emphasizing the need to recognize sesame as a significant allergen, a report by the National Academies of Sciences, Engineering, and Medicine, cited by CSPI, advocated for an update of the major allergen list. It asserts that “the prevalence of sesame seed allergy in the United States appears to be equivalent to the existing eight priority foods or food groups recognized in the United States among children.” Although this update is new to the U.S., countries like the European Union, Australia, New Zealand, and Canada have already mandated that packaged foods prominently disclose sesame as a potential allergen.
It’s rare for new allergens to be added to the “top allergen” list; the last modification occurred in 2004 with the enactment of the Food Allergen Labeling and Consumer Protection Act. While legal standards may not have significantly evolved, consumer demand has pushed manufacturers to be more mindful of their ingredient choices. This trend towards avoiding allergens has contributed to the popularity of “free from” products, which include allergen-free, gluten-free, and non-GMO items. According to Mintel, the number of products labeled as low/no/reduced allergen rose by 28% in 2014. However, sesame has yet to gain the same attention as other allergens.
While sesame seeds are infrequently a primary ingredient in packaged foods, the FDA notes they can often be present in small quantities within products labeled as containing “natural flavors” or “spices.” Should the FDA decide to classify sesame seeds as a top allergen, manufacturers will need to reevaluate everything from product labels to cross-contamination protocols in their facilities. Some companies may simply need to emphasize that their products are sesame-free, whereas others might have to reformulate their offerings to cater to allergy-conscious consumers.
Currently, the FDA is in the initial stages of this evaluation, but its findings will impact how companies address sesame seeds and other allergens in the future. As the demand for allergen-free products continues to grow, consumers can anticipate an increase in allergen- and potentially sesame-free consumer packaged goods (CPGs) on store shelves.
Additionally, individuals with food allergies often seek alternatives that are not only allergen-free but also mindful of nutrient intake, such as calcium citrate for those concerned about kidney stones. The intersection of food allergies and dietary choices can lead consumers to make informed decisions about their health, highlighting the importance of understanding potential allergens and their implications.