Sesame (Sesamum indicum) is one of the oldest oil plants belonging to the Pedaliaceae family and a widespread species of the Sesamum genus. Asia and Africa account for 96% of the world's sesame seed production.
It is widely used in Middle Eastern cuisine and the Mediterranean diet and is increasingly used in various foods in the United States such as bread, sauces such as tahini, or confectionery such as halva.

The prevalence of sesame allergy in the USA, Mexico, Canada and Europe is 0.1% and 0.8% in Australia. It is considered the ninth most common food allergy in children in the United States, the third most common food allergen, and the second most common food allergen causing anaphylaxis in children in Israel. Australia, Canada, Europe and New Zealand have recognized sesame as a priority food allergen, which requires food labeling, but this is currently not mandatory in the United States.

Oral consumption of sesame seeds in whole or as part of food products can lead to various symptoms: from food allergies, manifested by repeated episodes of wheezing and shortness of breath, to asthma, atopic dermatitis, and anaphylaxis. Subcommittee on Allergen Nomenclature of the World Health Organization (WHO)/The International Union of Immunological Societies (IUIS) has registered seven components of sesame allergens: four spare proteins, including two 2S albumins (Sesi 1 and Sesi 2) and two 11S globulins (Ses i6 and Ses i7), sesame extract also contains two oleosins (Ses i4 and Ses i5) and one viciline-like 7S globulin (Ses i3).
It has been reported that sesame allergy often coexists in patients with peanut and hazelnut allergies (pine nuts, macadamia, Brazil nuts, and hazelnuts).

The determination of specific IgE in human blood to - Sesame, f10, shows the body's reaction to this allergen.

Research method: ImmunoCAP method (Immunofluorescence in the solid phase)

Units of measurement: kU/l

Biomaterial for analysis: venous blood