Eating<unk>  The cause is typically the eating of foods containing<unk>  seeds or<unk>  seed oil. Briefly, the immune system overreacts to proteins found in<unk> -containing foods. Once an allergic reaction has occurred, it remains a lifelong sensitivity for 70-80% of people. Cross-contact Cross-contact, also referred to as cross-contamination, occurs when foods are being processed in factories or at food markets, or are being prepared for cooking in restaurants and home kitchens. The allergenic proteins are transferred from one food to another. Bakeries are mentioned as a possible site of cross-contact because<unk>  seeds are used as ingredients in various baked goods. Assessment of food products purchased from Middle Eastern grocery stores and bakeries in Montreal, Canada found that 16% of packaged products with Precautionary Allergen Labelling may contain<unk> ; the finding indicates that products had measurable<unk>  content, causing inadvertent cross-contamination. Occupational exposure Exposure of inhaled<unk>  dust has occurred at bakeries. Cross-reactivity to other plant foods The 2S albumins in<unk>  seeds partially share amino acid sequence and structure with 2S albumins from other plants, and are likely the proteins responsible for cross-reactive allergic reactions to peanuts, almonds, and hazelnuts. Allergic reactions to oleosins from hazelnut and peanut oils have been confirmed as cross-reactive to<unk>  oil. Protein analysis suggests allergy to chia seeds may cross-react with<unk> .
Sesame allergy
Tree nut allergy
Sweat allergy
Nickel allergy
Peanut allergy
Corn allergy
Insect sting allergy
Rice allergy