Sesame is the ninth most common food allergy among children and adults in the U.S. The edible seeds of the sesame plant are a common ingredient in cuisines around the world, from baked goods to sushi. Several reports suggest this allergy has increased significantly worldwide over the past two decades.

When a person with an allergy to sesame is exposed to sesame, proteins in the sesame bind to IgE antibodies made by the person’s immune system. This triggers the person’s immune defenses, leading to reaction symptoms that can be mild or very severe.