Sesame proteins share structural similarities with allergens in legumes, nuts, and seeds, leading to cross-reactivity.
| Cross-Reactive Allergen | Common Sources | Cross-Reactive Sesame Protein |
| Peanuts | Peanuts, peanut butter | Ses i 2, Ses i 3 |
| Tree Nuts | Almonds, hazelnuts, walnuts | Ses i 2, Ses i 3 |
| Legumes | Soy, chickpeas, lentils | Ses i 2 |
| Sunflower Seeds | Sunflower butter, snacks | Ses i 4, Ses i 5 |
| Poppy Seeds | Bakery products, spices | Potential cross-reaction |
People with peanut or tree nut allergies have a higher risk of reacting to sesame due to Ses i 2 and Ses i 3 cross-reactivity.