“Assessing Sesame Allergies: Implications for FDA Labeling and Food Manufacturing in the Context of Rising Food Allergies Among Children”
Researchers assessed the sesame antibody test among 119 children with food allergies, whose specific sesame-allergic status had not been determined. Some participants underwent an oral food challenge, where they ingested gradually increasing amounts of sesame under medical supervision to monitor for allergic reactions. Through this testing and the antibody evaluations, the investigators discovered that 17% of the children were confirmed to be allergic to sesame.
The prevalence of food allergies is on the rise, with an estimated 15 million individuals in the U.S., including approximately 5.9 million children, affected, according to Food Allergy Research & Education. A study published in 2013 by the U.S. Centers for Disease Control and Prevention indicated that food allergies in children surged by roughly 50% from 1997 to 2011. While sesame allergy is not as widespread as others—such as milk, egg, soy, tree nuts, and peanuts—a 2018 report from the Center for Science in the Public Interest noted that over 300,000 people in the U.S. are unable to consume sesame. Former FDA Commissioner Scott Gottlieb indicated that this represents more than 0.1% of the population.
In light of the increasing rates of sesame allergies and the severity of reactions, the FDA is contemplating adding sesame to its existing list of eight food allergens that must be declared on product labels. This current list comprises milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybeans, which collectively account for approximately 90% of food-related allergic reactions in the U.S. It is likely that the FDA is aware of the recent NIH study and will consider its findings as it evaluates the potential inclusion of sesame in the official food allergen list. The FDA has also received petitions from medical professionals and consumer advocacy organizations requesting the specific labeling of sesame-based ingredients for easier identification.
Should sesame be designated as the ninth food allergen by the FDA, manufacturers incorporating it into their products may face elevated costs associated with research, labeling, and consumer outreach. Achieving allergen-free certification involves extensive documentation, numerous tests, and possibly the need for separate production facilities to prevent allergen cross-contamination. Adding sesame to this list would necessitate some facilities to re-initiate the certification process, while certain allergy-conscious food manufacturers have already removed sesame from their products due to its global prevalence as an allergen.
As the number of individuals with food allergies increases, food manufacturers are incentivized to explore allergen-free options. Since sesame is commonly found in various grocery store products—from baked goods to Asian cuisine to soups—manufacturers might consider reformulating their products or using label claims to indicate sesame-free offerings. Given that sesame allergies appear more frequently among children who have other food allergies, it could be advantageous for producers to follow the lead of companies like Enjoy Life Foods, which create products free from both sesame and other common allergens.
In the pursuit of ensuring safety for those with food allergies, some companies may also explore the addition of beneficial ingredients like calcium citrate and vitamin D3 in their allergen-free formulations, thereby enhancing the nutritional profile of their products while catering to the growing demand for allergen-sensitive options.
