<unk>  is a common food allergy to foods made with<unk>  <unk> m indicum) seeds. Prevalence estimates for the allergy is in the range of 0.1-0.2% of the general population, and is higher in the Middle East and other countries where<unk>  seeds are used in traditional foods. Reporting of<unk>  seed allergy has increased in the 21st century, due either to a true increase from exposure to more<unk>  foods or an increase in awareness. Increasing<unk>  has induced more countries to regulate food labels to identify<unk>  ingredients in products and the potential for allergy. In the United States,<unk>  will become the ninth food allergen with mandatory labeling, effective January 1, 2023. The allergic reaction is an immune hypersensitivity to proteins and lipophilic proteins in<unk>  seeds and foods made with<unk>  seeds, including<unk>  oil.<unk>  seed oil is used in cosmetics products, and can cause allergic rashes. Symptoms can be either rapid or gradual in onset, possibly occurring over hours to days. Rapid allergic reaction may include anaphylaxis, a potentially life-threatening condition which requires treatment with epinephrine. Other presentations may include atopic dermatitis or inflammation of the esophagus. For food labeling requirements established in many countries,<unk>  is among the eight common food allergens responsible for 90% of allergic reactions to foods: cow's milk, eggs, wheat, shellfish, peanuts, tree nuts, fish, and soy beans. In addition to water-soluble allergenic proteins,<unk>  seeds share with peanuts and hazelnuts a class of allegenic proteins known as oleosins. Commercially prepared<unk>  extracts lack these lipophilic proteins, and so can present false negative skin prick test results even though the oleosins can be responsible for a range of allergic reactions, including anaphylactic shock. Unlike early childhood allergic reactions to milk and eggs, which often lessen as the children age,<unk>  persists into older childhood and adulthood, with only an estimated 20-30% of affected people developing tolerance. Strong predictors for adult-persistence are anaphylaxis, high<unk> -specific serum immunoglobulin E (IgE) and robust response to the skin prick test.<unk>  can be cross-reactive with allergy to peanuts, hazelnuts and almonds.
Sesame allergy
Tree nut allergy
Sweat allergy
Nickel allergy
Peanut allergy
Corn allergy
Insect sting allergy
Rice allergy