Sesame as an allergen in Lebanese food products: Occurrence, consumption and quantitative risk assessment. (October 2021)

• Record Type: Journal Article
• Authors: Touma, Joseph; Dominguez, Silvia; La Vieille, Sébastien; Remington, Benjamin C.; Baumert, Joseph L.; Théolier, Jérémie; Godefroy, Samuel Benrejeb
• Is Part Of: Food and chemical toxicology. Volume 156(2021)
• Publication Date: 2021-10
• Subjects: Lebanon -- Food allergen -- Sesame -- Labeling -- Eliciting dose -- Probabilistic risk assessment; Toxicology -- Periodicals; Food poisoning -- Periodicals; Food Poisoning -- Periodicals; Toxicology -- Periodicals; Toxicologie -- Périodiques; Intoxications alimentaires -- Périodiques; Food poisoning; Toxicology; Periodicals; Electronic journals; 615.9
• DOI: 10.1016/j.fct.2021.112511
• Languages: English
• ISSNs: 0278-6915

Abstract

Abstract: Despite the intensive use of sesame in the Middle Eastern diet, studies on this allergen in this region are lacking. A survey on the occurrence of sesame in Lebanese food products that did not contain this allergen as an ingredient, a food consumption survey conducted in Beirut schools, and the most recent sesame eliciting dose estimates were used to build a probabilistic risk assessment model providing estimates of sesame-induced allergic reactions per eating occasion and per week in Lebanese children and adolescents. Of 1270 food samples analysed, 34% contained sesame proteins (0.44–3392 mg kg −1 ). Sesame was detected in 47% of unlabeled bulk samples, 43% of samples with PAL, and 27% of samples without PAL. "Sfouf" had the highest concentration of sesame proteins (mean 549 mg kg −1 ), highest mean exposure per eating occasion (78 mg sesame proteins for children and 103 mg sesame proteins for adolescents), and posed the highest predicted risk per eating occasion (>20%) and per week (>13% individuals predicted in simulation experience at least 1 reaction). Bakery products (notably "sfouf") may pose a serious risk to sesame-allergic children and adolescents in Lebanon. Enhanced guidance on the use of PAL is needed to better protect allergic consumers. Highlights: A method to estimate risk within a period of time (i.e. number of predicted reactions in a simulated population and time frame) is presented. Sesame proteins were detected in 34% of labeled and unlabeled products sampled, none of which declared sesame as an ingredient. Unpackaged products had the highest frequency of cross-contact sesame. Avoidance of bakery products by sesame-allergic children and adolescents in Lebanon is suggested.