Possible cross-reactivity between chia and sesame seeds, further investigation needed

According to data presented at the American Academy of Allergy, Asthma & Immunology Annual Meeting and published in the peer-reviewed Journal of Allergy and Clinical Immunology, the incidence of allergy to chia seeds seems to be on the rise, with co-sensitization to sesame seeds.    

Chia seeds, also called Salba chia or Mexican chia, are the edible seeds of a flowering plant (Salvia hispanica) from the mint family. Their consumption has rapidly increased in recent years due to a series of health claims.    

Although literature on chia seed allergy and its cross-reactivity with other foods has been limited, the authors of the study reported an increase in reports of IgE-mediated allergic reactions to chia seed consumption.    

After a careful review of medical records of patients who have reported allergic reactions to chia seeds, the researchers of Albert Einstein College of Medicine and Montefiore Medical Center identified 7 patients with a convincing clinical history of immediate hypersensitivity to chia seeds.    

Prick-to-prick testing to chia seeds was done in 3 out of 7 patients and was positive in all of them. Of the 7 patients, 6 were sensitized to sesame and 3 of them had confirmed clinical allergy to sesame. Other allergy tests were performed as well.    

Based on the results of cross-reactivity to sesame, the researchers highlight the need for further investigation in larger studies. “A previous study reported antibody cross-reactivity between proteins of chia seed and sesame seed,” one of the authors said, “so further research is needed to characterize allergens in chia seed and its cross-reactivity with other foods.”      

 

Source:  

https://doi.org/10.1016/j.jaci.2022.12.542