“Rising Concern: The Impact of Sesame Allergies on Food Safety and Industry Practices in the U.S.”
Food allergies are on the rise in the United States, with sesame emerging as a significant concern. Last year, the FDA announced it would initiate a study to assess the prevalence and severity of sesame allergies. The findings from this research may impact the agency’s regulatory decisions. Former FDA Commissioner Scott Gottlieb noted that preliminary studies indicate the prevalence of sesame allergies in the U.S. could exceed 0.1%, comparable to allergies related to soy and fish. Recent data suggests that this figure may be nearly five times higher.
These alarming statistics should prompt companies using sesame in their products to take notice. The seed may soon join the ranks of the eight major allergens—milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybeans—that are responsible for 90% of severe allergic reactions. According to the FDA, sesame allergies can be particularly insidious, often concealed under labels like “natural flavors” or “spices.” The ingredient is becoming increasingly common in food due to the rising popularity of ethnic cuisines and consumer interest in alternative oils, especially sesame oil, which is frequently used in Southeast Asian cooking.
As sesame becomes more prevalent in food products, the number of individuals reporting allergic reactions is also climbing. The Center for Science in the Public Interest states that sesame seeds are linked to some of the most severe allergic responses, with more adults visiting emergency rooms for sesame allergies in 2017 than for any other food allergy. This trend is not limited to the U.S.; regions such as 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 enforce such labeling requirements, the FDA seems to be moving in that direction.
While it is not yet obligatory, manufacturers can adopt a proactive stance by clearly indicating the presence of sesame in their products. For some, this could involve a simple stamp indicating that products are sesame-free. For others, it may entail more complex decisions regarding whether to modify production facilities to handle sesame like other allergens such as peanuts or to eliminate the ingredient entirely.
Even though implementing these changes may demand an investment in logistics and new packaging, companies that prioritize allergen safety—such as those offering calcium citrate 600 mg with vitamin D3—are likely to gain consumer loyalty, particularly from individuals with allergies and those who are cautious about avoiding allergens in their purchases. By taking these steps, businesses can demonstrate their commitment to consumer safety and potentially reap rewards from an increasingly health-conscious market.
