Avoidance recommendations vary for sesame seeds and sesame oil for the sesame‐allergic.

Our study could not find any statistically significant factors that differentiated the seed or oil reactive group of patients from patients who had reactions to tahini or sesame flour. As a first step to understand whether there are various sesame allergy phenotypes, we sought to describe the number of patients who reported an allergic reaction to seeds, oil, and/or tahini, the reaction characteristics, and the advice provided by their allergist regarding dietary avoidance. Further research on sesame allergy phenotypes is necessary to help allergists provide evidence-based and tailored management recommendations as this could significantly impact quality of life for patients and their families. [Extracted from the article]