Sesame allergy: causes, detection and processing effects
What it found
Sesame allergy is a serious problem worldwide, caused mainly by IgE-mediated reactions.
The allergenicity of sesame depends on the structures and epitopes of its allergens.
What they found
Studies in people
Prevalence and mechanism
Sesame allergy is a serious public health problem and is mainly induced by IgE-mediated reactions. Its prevalence is distributed all over the world.
Other findings
Allergens and structure
The allergenicity of sesame is related to the structures and epitopes of sesame allergens. The allergens are named Ses i 1 to Ses i 7.
Detection methods
Immunoassays and mass spectrometry are the major analytical tools for detecting and quantifying sesame allergens in food. Nucleic-acid methods and biosensors are also evaluated.
Processing to reduce allergenicity
Limited technologies have been successfully used to reduce the antigenicity of sesame. These include microwave heating, high hydrostatic pressure, salt and pH treatment.
Cross-reactivity
Sesame may exhibit cross-reactivity with peanut and tree nuts.
What the authors conclude
“The reduction of allergenicity in processed sesames should be ultimately confirmed by clinical studies.”
Also in their conclusions
- They say more technologies for reducing the allergenicity of sesame should be widely investigated in future studies.
- They state that the reduction of allergenicity in processed sesames should be ultimately confirmed by clinical studies.
How it was done
Sesame allergy is a serious public health problem and sesame has been included on the priority allergic food list in many countries.
What it can’t tell you
- We summarised it from the abstract only.
- This is a review of existing research, not a new experiment.
- It cannot show how well processing reduces sesame allergy in people, because that needs clinical studies.
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 26 Sep 2026. Check it against the paper before it changes what you eat. How we summarise papers · Report an error