Food allergies have been on the rise in recent years, leading to specific legislation regarding their place on food labels. In the U.S., 8 of these food allergens are required to be called out on the food label, either in the ingredient list, or in a “contains” statement. However, the two that follow closely behind are presently not required to be labeled in the U.S. They are each of growing concern and shortly might also be found on food labels.
Sesame is number 9 on the list of common food allergens in the U.S., but is quickly on the rise. Unlike some food other allergies, a sesame allergy includes reactions to both the seeds and the oil. Other countries, such as Israel, Canada, and the European Commission, already include sesame on their allergen lists. According to Chris Illiades, MD, “In Israel, sesame allergy is actually third on the food allergy list just behind milk and eggs.” In fact, Robert Wood, MD, says that, “sesame allergies have probably increased more than any other type of food allergy over the past 10 – 20 years.” Why has there been such an increase in this specific food allergy?
There are many possible reasons for the rise in sesame allergies. One possible reason is the increase in ethnically diverse foods in our diets, including falafel, tahini, hummus, and halvah, which all contain sesame. Another possible rationale is due to the fact that sesame is a common ingredient in many cosmetic products. As well as, a potential factor in the rise of sesame allergies is the possible correlation to tree nut allergies. In a study done by Boston researchers, kids with tree nut allergies were 3 times more likely to also be allergic to sesame. Tree nuts are a part of the “Big 8” list, meaning that this correlation could contribute to the rise in sesame allergy incidents.
Due to the possible severe reaction to sesame ingestion, it is important to read all food labels carefully. The only cure for a sesame allergy is to avoid consuming any amount of the food. Sesame is a common substitute and is often found in dressings and gluten-free products, which can make it difficult to identify and avoid. The oil form of the product is often used in health and beauty products including lotions, lip gloss, and soaps, so it may also be necessary to read these product labels before use.
Rounding out the top 10, corn is another food allergy that is increasing in occurrence. Unfortunately, for those who are allergic to corn, it is common in many forms in a lot of our food supply. In fact, the U.S. is the largest corn producer in the world. The only treatment, as with any food allergy, is to completely avoid the food and for corn, that includes both the raw and cooked forms. Packaged and processed foods are a common source of corn, even in modified forms such as corn starch or corn syrup. Therefore, it is essential to read all ingredient labels carefully to ensure the product does not contain corn or one of its derivatives.
While 90% of allergic reactions are attributed to the “Big 8”, there are many foods, including sesame and corn, which can cause severe allergic reactions. Both of these seem to be gaining prevalence and the U.S. may soon follow suit with some of the other countries already identifying these foods on ingredient labels. Remember that many of foods may be hidden in unlikely products, so “when in doubt, check it out.”
