Updated threshold dose‐distribution data for sesame

Turner, Paul J.; Gretzinger, Magdalena; Patel, Nandinee; Brough, Helen A.; Chinthrajah, R. Sharon; Ebisawa, Motohiro; Elizur, Arnon; Koplin, Jennifer J.; Peters, Rachel L.; Purington, Natasha; Nowak‐Węgrzyn, Anna; Saf, Sarah; Sampson, Hugh A.; Westerhout, Joost; Blom, W. Marty; Baumert, Joseph L.; Houben, Geert F.; Remington, Benjamin C.

doi:10.1111/all.15364

Cited by 8 publications

(15 citation statements)

References 5 publications

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“…14 More recently, Turner et al analyzed sesame dose increase in 246 positive OFCs. 57 The cumulative eliciting dose predicted to provoke reactions in 5% of the sesame-allergic population (ED05) was 2.5 mg sesame protein. For comparison, the amount of sesame protein described as being consumable by allergic patients without reacting in Ovadia's study was 36 mg sesame protein (10, 20, 40, and 50 whole sesame seeds administered at 20-min intervals), equivalent to an ED25 level of exposure according to Turner's analysis, implying tolerance in ~25% of sesame-allergic individuals.…”

Section: Oral Food Challengementioning

confidence: 99%

Sesame allergy in children: New insights into diagnosis and management

Saf,

Borres,

Södergren

2023

Pediatric Allergy Immunology

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Sesame is a potentially potent allergen that can trigger skin, gastrointestinal, and respiratory tract symptoms, and anaphylaxis. Only 20% to 30% of sesame‐allergic children develop tolerance. The prevalence of sesame allergy depends on local diets and ranges from 0.1% to 0.9%. A high risk of accidental exposure to sesame has resulted in mandatory food labeling in many countries. More than half of patients with sesame allergy are also allergic to peanut/tree nuts. Serum‐specific IgE testing with a quantitative Ses i 1 component can be performed safely and has higher clinical specificity and better positive predictive value for oral food challenge (OFC) than whole sesame extract or skin prick testing (SPT). Compared with SPT or OFC, in vitro Ses i 1 testing requires no special techniques and carries no risk of reactions. Diagnosis of suspected sesame allergy begins with a thorough history and physical examination. A positive sesame extract test (≥0.1 kUA/L) should prompt further testing. In patients with a high probability of reacting, results of component testing may facilitate a decision about performing an OFC. In a Japanese study of OFC and Ses i 1, there was a 5% probability of a positive OFC with Ses i 1 sIgE levels <0.13 kUA/L, and a 50% probability of a positive OFC with levels >32.0 kUA/L. Most patients could safely consume sesame if sIgE levels were <0.13 kUA/L. Ses i 1 testing can be used to guide appropriate management (avoidance, emergency medication, and oral immunotherapy).

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Section: Oral Food Challengementioning

confidence: 99%

Sesame allergy in children: New insights into diagnosis and management

Saf,

Borres,

Södergren

2023

Pediatric Allergy Immunology

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“…For routine diagnostics, only Ses i 1 is currently available. Based on an analysis of 246 positive oral challenges with sesame, it was calculated that 5% of sesame-allergic patients react to a protein amount of 2.4 mg and 10% react to 7 mg. Based on this analysis, 4 g of tahini paste, corresponding to one teaspoon, cause objective allergic symptoms in 93% of sesame-allergic patients [ 105 ]. Baked intact sesame seeds may be less allergenic and should be evaluated separately from sesame paste [ 101 ].…”

Section: Evaluation Of Plant-based (Substitute) Products With Respect...mentioning

confidence: 99%

Vegan diets from an allergy point of view – Position paper of the DGAKI working group on food allergy

Reese¹,

Schäfer²,

Ballmer‐Weber³

et al. 2023

ALS

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Vegan diets are currently attracting a great deal of attention. However, avoiding animal-based foods restricts the diet and is associated with risks, the extent and medical implications of which are at present not sufficiently understood. Elimination diets represent the usual therapeutic long-term management in the presence of food allergy. In order to understand the risks of vegan diets and to discuss these critically from the perspective of food allergies, the expertise of a nutritionist/dietitian with expertise in this area is indispensable. This position paper deals with the incentives behind and the benefits of a plant-based diet. The knowledge required to cover macro- and micronutrient dietary requirements is presented. Using the avoidance of cow’s milk as an example, the challenges of adequately meeting nutritional needs are identified and (so-called) milk alternatives are evaluated from an allergy and nutritional point of view. Finally, other plant-based (substitute) products are evaluated from the same perspective, as significant protein sources in vegan diets (e.g., legumes, nuts, and seeds) are at the same time potential and potent triggers of allergic reactions. However, the allergic potential of many substitute products cannot be fully assessed at present due to gaps in research. Wheat as the most important trigger for anaphylaxis in adults is also evaluated. Finally, the increase in ultra-processed products in the (vegan) food sector and their potential consequences for the immune system are discussed.

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“…148 The forms of sesame eaten, for example, as whole seeds or in tahini, may affect the magnitude of the allergic response. 149,150 Nonetheless, one report suggested that an oral dose of 1-g sesame protein (approximately 4-g tahini paste, 1 teaspoon) will cause objective symptoms in more than 90% of sesame-allergic individuals. 150 Although its prevalence in North America is low, 151 it can produce serious immediate and delayed hypersensitivity in sensitive individuals.…”

Section: Safetymentioning

confidence: 99%

“…149,150 Nonetheless, one report suggested that an oral dose of 1-g sesame protein (approximately 4-g tahini paste, 1 teaspoon) will cause objective symptoms in more than 90% of sesame-allergic individuals. 150 Although its prevalence in North America is low, 151 it can produce serious immediate and delayed hypersensitivity in sensitive individuals. Precautionary allergen avoidance is recommended to minimize this.…”

Section: Safetymentioning

confidence: 99%

Sesame

Singletary¹

2022

Nutr Today

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Sesame (Sesamum indicum L.) is an annual plant whose seeds are purported to be one of the oldest oilseeds used by humans. Although originating in Africa and India, this plant currently is cultivated in diverse regions worldwide from semiarid tropics to temperate areas. This edible seed oil has many routine and diverse uses in food preparation and cooking, and the dehulled seed is included in the preparation of numerous food products, condiments, and confectionaries, imparting a distinctive savory, nutty, roasted flavor. Sesame has a long history of use in traditional medicines for treatment of wounds, asthma, blurred vision, abdominal pain and ulcers, toothaches and gum disease, and migraine, to name a few. More recently, sesame constituents have demonstrated antioxidant and anti-inflammatory properties that may alleviate conditions such as atherosclerosis, diabetes, hypertension, and pain. The current narrative summarizes human studies evaluating sesame seeds, oil, and constituents for improving diverse human disorders, and provides suggestions for future research. Nutr Today 2022;57(5):271-287 S esame (Sesamum indicum L., family Pedaliaceae), also known as sesamum, gingelly, til, goma, ajonjoli, and benniseed, is an annual plant (Figure 1). The seeds are purported to be one of the oldest oilseeds used by humans. The seed colors of this plant vary considerably including white, yellow, gray, brown, and black, depending on the variety and strain of S indicum. Black sesame seeds and white sesame seeds are the most available worldwide.Although the chemical differences among the various colored sesame seeds are not well characterized, it has been reported that the contents of indole-3-carboxylic acid, hesperidin, 2-methoxycinnamic acid, vitamin B2, and hyoscyamine are significantly higher in black seeds compared with white seeds. However, at least for sesame lignans, seed color and content of these bioactives are unrelated. 1,2 Although apparently originating in Africa and India, this plant is currently cultivated in diverse regions worldwide from semiarid tropics to temperate areas, and India, China, Tanzania, Sudan, and Myanmar are considered the major producers. Because of the high content of oil, sesame seed is called the queen of oilseeds. Its major use is the production of a notably oxidative rancidity-resistant oil. This oil has numerous uses such as a solvent, a hydrophobic vehicle for drug delivery, and a skin softener, and in the preparation of soaps and margarines. [2][3][4][5][6][7] In cosmetics, it can function as a binder, emulsifier, and viscosity-increasing agent. 8 As an edible seed oil, it has many routine and diverse uses in food preparation. It has widespread use globally in salads, and in Asia, the seed and oil are routinely used in cooking. Some Europeans substitute it for olive oil in cooking. The dehulled seed is included in the preparation of numerous food products, condiments, and confectionaries, imparting a distinctive savory, nutty, roasted flavor. For example, besides being sprinkled on ...

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Updated threshold dose‐distribution data for sesame

Cited by 8 publications

References 5 publications

Sesame allergy in children: New insights into diagnosis and management

Sesame allergy in children: New insights into diagnosis and management

Vegan diets from an allergy point of view – Position paper of the DGAKI working group on food allergy

Sesame

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