Sesame as an allergen in Lebanese food products: Occurrence, consumption and quantitative risk assessment

Touma, Joseph; Dominguez, Silvia A.; Vieille, Sébastien La; Remington, Benjamin C.; Baumert, Joseph L.; Théolier, Jérémie; Godefroy, Samuel Benrejeb

doi:10.1016/j.fct.2021.112511

Cited by 11 publications

(7 citation statements)

References 30 publications

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“…This is one of the few cases where the voluntary basis of PAL could be upgraded to mandatory enforcement, although not feasible in the current state of the law in Canada. To our knowledge, only a few other food products may also require this approach: dark chocolate and milk ( Bedford et al, 2017 ; Manny et al, 2021b ) and “sfouf” and sesame ( Touma et al 2021a , b ). Like raw hens and hen pieces, the occurrence of cross-contact egg in processed finished products (wieners, burgers, etc.)…”

Section: Discussionmentioning

confidence: 99%

Spent fowl as a source of unintentional egg proteins exposure in Canadian food products

Théolier¹,

Vatin²,

Barrère³

et al. 2022

Poultry Science

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Section: Discussionmentioning

confidence: 99%

Spent fowl as a source of unintentional egg proteins exposure in Canadian food products

Théolier¹,

Vatin²,

Barrère³

et al. 2022

Poultry Science

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“…The contribution to total sesame lignan intake from sesame seeds was 23%, and that from sesame oil was 77% 24 . In Lebanon, sfouf cake was determined to possess one of the highest concentrations of sesame protein with per-occasion consumption in children varying from 78 to 103 mg 25 …”

Section: Methodsmentioning

confidence: 99%

“…There is some evidence, although limited, that sesame allergy is more prevalent in the Middle East than in Western countries. 25,[145][146][147] Several sesame constituents were identified as potential human allergens. 148 The forms of sesame eaten, for example, as whole seeds or in tahini, may affect the magnitude of the allergic response.…”

Section: Safetymentioning

confidence: 99%

“…The contribution to total sesame lignan intake from sesame seeds was 23%, and that from sesame oil was 77%. 24 In Lebanon, sfouf cake was determined to possess one of the highest concentrations of sesame protein with per-occasion consumption in children varying from 78 to 103 mg. 25 Little is known about the metabolism and disposition of ingested sesame and its lignan constituents in humans. Such data are important, because any potential contributions of sesame in improving health are impacted by how much is consumed and the ultimate amount and form of its individual bioactive components in target tissues.…”

Section: Absorption Metabolism and Distribution Of Sesame Constituentsmentioning

confidence: 99%

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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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“…There is some evidence, although limited, that sesame allergy is more prevalent in the Middle East than in Western countries. 25,[145][146][147] constituents were identified as potential human allergens. 148 The forms of sesame eaten, for example, as whole seeds or in tahini, may affect the magnitude of the allergic response.…”

Section: Safetymentioning

confidence: 99%

Sesame

2023

Nutr Today

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Sesame as an allergen in Lebanese food products: Occurrence, consumption and quantitative risk assessment

Cited by 11 publications

References 30 publications

Spent fowl as a source of unintentional egg proteins exposure in Canadian food products

Spent fowl as a source of unintentional egg proteins exposure in Canadian food products

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