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On A Sesame Seed Bun: From Ancient Food Staple To FDA-Listed Allergen

Sesame seeds are one of the earth's oldest cultivated crops. For 3,000 years these tiny, flavorful seeds have enhanced the taste and texture of dishes around the world. Easily grown and drought-resistant, sesame seeds are a reliable source of protein and a heart-healthy cooking oil choice. 

However, after a long and popular culinary reign, sesame seeds are now classified as a food allergen by the Food and Drug Administration (FDA). On January 1, 2023, sesame seeds came under the jurisdiction of the FDA's mandate for food allergy warning labeling. 

This decision marked a critical moment in the effort to recognize sesame seeds as an allergen, acknowledging the risks they posed to individuals with allergies and addressing the need for proper labeling and consumer protection.

Although less prevalent than other food allergens, sesame seed allergies have been known and documented in medical literature for several decades. Some allergists and healthcare professionals are aware of sesame seed allergies. Through clinical testing and evaluation of symptoms, providers have been diagnosing an increasing number of patients who are allergic to sesame seeds. 

The versatility and widening use of sesame seeds pose a "hidden" threat to consumers with food allergies. Without proper labeling, the risk of cross-contamination is heightened. This unwitting exposure to sesame seeds can trigger a life-threatening allergic reaction.

Ancient cultures considered sesame seeds a culinary treasure. They were originally found in India and Africa. Spreading to the Middle East and Asia, the seeds became a vital ingredient in cuisines throughout these regions. Their distinctive nutty flavor made them an addition to a wide range of dishes, from bread and pastries to sauces and condiments.

While sesame seeds have been universally cherished for their culinary attributes, it was not until recently that their allergenic potential became widely known. The journey to understanding the allergenicity of sesame seeds involved several key milestones. 

Looking ahead, the process of recognizing sesame seeds as an allergen could serve as a playbook for requiring another tiny, but very popular spice called pink peppercorns to be added to the list of FDA allergens. This crimson-colored spice is not a true pepper. It is a dried fruit that is a member of the tree nut family. When packaged as part of a peppercorn medley, pink peppercorns become an unlabeled tree nut allergy trigger. 

The first documented cases of sesame allergies began appearing in medical literature in the late 20th century. Allergic reactions to sesame seeds were initially considered relatively rare, but as awareness increased, more cases were reported. Symptoms of sesame allergies varied from mild hives and gastrointestinal discomfort to severe anaphylaxis, a life-threatening allergic reaction.

As awareness of sesame allergies grew, so did the number of reported cases. This increase in cases raised concerns within the medical community and prompted further research into the allergenic properties of sesame seeds. Studies began to investigate the mechanisms underlying sesame allergies and the factors contributing to their rise.

Scientific research played a crucial role in understanding the allergenicity of sesame seeds. Studies revealed that sesame allergies were not only on the rise but also exhibited cross-reactivity with other allergens, such as tree nuts and peanuts. 

The FDA's inclusion of sesame seeds as an allergen mandates clearer labeling on packaged food products. Manufacturers are required to disclose the presence of sesame seeds on product labels, making it easier for consumers with allergies to identify and avoid potentially harmful products.

There are also health literacy implications to the FDA decision. Healthcare professionals, food manufacturers, and consumers needed to be informed about sesame allergies and their potential consequences. To promote and ensure wellness in communities with high rates of illiteracy, health providers need to be prepared to explain the printed precautions to patients who are poor readers.  

Research shows sesame allergies may exhibit cross-reactivity with other allergens, particularly tree nuts and peanuts. This means that individuals with sesame allergies may also have allergic reactions to certain tree nuts or peanuts, and vice versa. It underscores the importance of comprehensive allergy testing and management. 

It's essential for individuals with sesame allergies to carefully read food labels and inquire about ingredients when dining out, as sesame seeds and sesame-derived products can be hidden in various foods. 

Additionally, cross-contamination is a concern, so people with sesame allergies should take precautions to avoid accidental exposure to the allergen. The inclusion of sesame on allergen labeling lists in many countries, including the United States, has helped individuals with sesame allergies make more informed choices about the foods they consume.

Milk And Sesame Allergy Alert: Raw SeaFoods, Inc.

Raw SeaFoods, Inc. Of Fall River, MA is recalling Farm Raised Lightly Seasoned Atlantic Salmon Burgers due to undeclared sesame and milk allergens. People who have an allergy or sensitivity to sesame and/or milk may have a serious or life-threatening allergic reaction if they consume this product.

The recalled product was sold in the seafood department of Whole Foods Market stores nationwide from August 25, 2023 through November 15, 2023. This product was sold from the seafood service case wrapped in paper or prepackaged in clear trays displaying PLU 56228:

Product Name

PLU Code

Sell By Date

Farm Raised Lightly Seasoned Atlantic Salmon Burger 56228 9/11/23-11/19/23

Only the Farm Raised Lightly Seasoned Atlantic Salmon Burgers with the PLU code and sell by dates listed above are impacted.

The problem was discovered after a vendor reported visible sesame seeds present on the product. An investigation is currently under way to discover the cause. No illnesses have been reported to date.

Consumers with an allergy or sensitivity to sesame or milk should not consume the product. Customers who purchased this product at Whole Foods Market can bring a valid receipt into stores for a full refund. Consumers with any questions may contact Raw SeaFoods, Inc. At 508-673-0111 Monday – Friday between the hours of 8am and 5pm EST.

Raw SeaFoods, Inc. Is taking the necessary steps to address this issue and apologizes for any inconvenience caused. This recall is being conducted with the knowledge of the U.S. Food and Drug Administration.

Sprouted Vs Seeded Bread: What's The Difference?

It seems like calling one bread "seeded" and another "sprouted" might be a distinction without much of a difference. After all, don't seeds ultimately sprout? Isn't that how we get the grains to make the bread in the first place? Well, shockingly enough, these are actually two quite different kinds of bread, because sprouted bread is made from flour derived from germinated (or sprouted) grains, which basically provides a nutritive afterburner. Seeded bread, conversely, is just regular bread made more delicious by the inclusion of various tasty seeds during or immediately after being baked.

Now don't get us wrong: Adding seeds to bread does more than provide a tempting crunchy texture. Many of the seed varieties used on bread -- like pumpkin, sunflower, chia, and the like -- carry their own health benefits such as added fiber, vitamins, and minerals. But ultimately, when compared to the sprouted version, seeded bread is mere ornamentation.

Read more: The 18 Unhealthiest Store-Bought Sliced Breads You Can Buy

Sprouts Versus Seeds

sprouted bread - Dianahirsch/Getty Images

It's almost a healthy food cliche that sprouts are good for you, or that sprouted products like Ezekiel bread are some kind of chewy, pricey, superfood. But there's quite a bit of truth here. Processed white bread flour is basically devoid of any nutritive value; that goes away with the wheat's germ and bran. What's left is a glutinous starch with a longer shelf life that's guaranteed to spike your blood sugar levels. (For these reasons, some doctors avoid eating bread altogether.) Grains that are allowed to germinate prior to grinding them into flour have far greater amounts of vitamins (particularly E and C), anti-inflammatory nutrients and antioxidants, probiotics, and less gluten -- which might make for a denser bread but one that also has a much lower glycemic index. Sprouted breads are typically found in the grocery store's frozen section because of their limited shelf stability.

The healthy benefits of seeded bread lie in what those crunchy additives are bringing to the table, because the bread itself is made from processed flour. But don't write it off: Sunflower seeds alone are quite impressive in the health benefits department. The fats and protein in sunflower seeds slow sugar absorption from carbohydrates, their unsaturated fats lower "bad" cholesterol, and their magnesium helps lower blood pressure. Clearly, seeded bread is a more healthy option than the unadorned kind and usually can be found alongside it in the bakery section of any grocery store.

The All-Important Taste Test

loaf of sunflower bread - Debbismirnoff/Getty Images

Seeded bread is going to taste more ... Familiar than sprouted bread. (Have you recently eaten a pastrami sandwich? Rye bread is suffused with caraway seeds.) Seeded bread will have the airier, yeastier profile we're used to, with the added texture and taste of yummy seeds inside or on top. Also, if you haven't made French toast from sunflower bread, do so as soon as possible and thank us later.

Because of the characteristic of flour made from germinated grains, sprouted bread is nuttier, denser, and more chewy. This is because the grains are ground into a meal, not a powdery flour -- so some of them make it into the bread more or less whole, providing a great deal of texture. But while sprouted bread is indeed the healthiest choice (with an indisputably lower glycemic load), don't assume it's gluten free. If you have a gluten allergy or intolerance, check the label.

Read the original article on Daily Meal.

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