Sesame allergy mechanisms, detection methods and ways to reduce allergenicity
What it found
Sesame allergy is driven by immune reactions and occurs worldwide.
Sesame may also trigger similar allergic responses as peanut and tree nuts.
What they found
Studies in people
Cross-reactivity with other foods
Sesame may show cross-reactivity with peanut and tree nuts. This means people allergic to those foods might also react to sesame.
Other findings
How sesame triggers allergy
Allergic reactions to sesame are mainly driven by a specific type of immune response involving IgE antibodies. The ability of sesame to cause allergies is linked to the shapes and structures of its allergen proteins.
Seven sesame allergens identified
Scientists have identified seven sesame allergens, labeled Ses i 1 through Ses i 7. Their characteristics and structures have been mapped out.
Detecting sesame in food
Immunoassays and mass spectrometry are the main tools used to find and measure sesame allergens in food. Other methods include DNA testing and biosensors.
Processing to lower allergenicity
Only a few techniques have successfully lowered the allergy triggering potential of sesame. These include microwave heating, high pressure, salt treatment and pH changes.
What the authors conclude
- They note that more technologies for lowering the allergenicity of sesame need to be widely investigated in future studies.
- They advise that any reduction in allergenicity from processed sesame must ultimately be confirmed by clinical studies in people.
How it was done
Sesame allergy is a serious public health problem found around the world. Many countries have added sesame to their priority lists for food allergens.
The authors gathered and evaluated existing research on how sesame allergy works and how common it is. They looked at seven known sesame allergens, named Ses i 1 through Ses i 7. They also examined methods for detecting sesame in food and techniques for lowering its ability to trigger allergies.
What it can’t tell you
- We summarised it from the abstract only.
- This work gathers existing research rather than running new trials, so it cannot prove cause and effect on its own.
- Any processing method shown to lower allergenicity in lab tests still needs confirmation in human studies before we know if it protects people.
Who paid
- Authors work at
- Northeast Agricultural University, China; Northeast Forestry University, China; Nanchang University, China
The paper
- Title
- Sesame allergy: mechanisms, prevalence, allergens, residue detection, effects of processing and cross-reactivity
- Type
- ReviewThe authors read earlier studies and describe what they found. It isn’t a new study.
- Evidence
- Studies in people
- Summarised from
- Abstract only
- Cite
- Pi X, Peng Z, Liu J, et al (2024). Sesame allergy: mechanisms, prevalence, allergens, residue detection, effects of processing and cross-reactivity. Critical reviews in food science and nutrition. doi:10.1080/10408398.2022.2128031PubMed 36165272DOI
Summary written 30 Sep 2026. Check it against the paper before it changes what you eat. How we summarise papers · Report an error