Allergy specialists react to controversial sesame post by In-N-Out president
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Key takeaways:
- In-N-Out Burger announced the use of sesame flour in its burger buns at Texas and Colorado locations.
- CEO Lynsi Snyder calls the change “not as drastic” in Instagram comment response.
Popular fast-food chain In-N-Out Burger announced on June 12 the inclusion of sesame flour in its buns, causing concern for those with an allergy. The company cited supplier issues as the main driver for the change.
After a user reacted to the announcement on the Instagram page of In-N-Out Burger owner and president Lynsi Snyder, urging the company not to use suppliers that include sesame flour in its production of burger buns, Snyder responded by writing: “My son has a sesame allergy and the amount in our buns is safe. The key is to not deprive them completely of the allergen or it becomes more deadly. I’m not a doctor, but it’s not as drastic as some are making it.”
This comment caused concern from leading allergy advocacy organizations and allergy specialists. Soon after the comment, Food Allergy Research & Education (FARE) CEO Sung Poblete, RN, PhD, called Snyder’s statement that the buns were safe for people with sesame allergy “troubling” and “dangerous.”
“We cannot let this comment stand. Each individual has their own food allergy reaction sensitivity and what is safe for one may cause a life-threatening anaphylactic reaction for another,” Poblete said in a FARE press release.
“We think that it is disingenuous in the worst possible way to portray that it’s ‘not as drastic as some are making it.’ We all know that the underlying issue is bakers adding sesame flour to plain products to avoid having to properly clean manufacturing lines,” Poblete continued.
The FDA considers sesame a major allergen, and studies show that it is the ninth major allergen in the United States.
“I think her comments were not well informed. Over 1.5 million Americans live with a sesame allergy, and everyone’s experience is unique,” Zachary E. Rubin, MD, pediatric allergist, told Healio.
“While some people may be able to tolerate a tiny amount of cross contamination, many may react to small amounts of sesame,” Rubin continued. “Although their burger buns may be safe for her son to eat, that is not necessarily true for other people, and many people perceived her recent comments as being insensitive.”
Rubin said that he understands that there are costs involved in trying to ensure that buns are free of sesame.
“Ideally, finding a sesame-free alternative would be best,” he said. “However, if that is not possible, then clearly communicating why they made the change would be helpful.”
Since the original press release, In-N-Out Burger shared that only locations in Texas and Colorado will be serving buns with a “small amount of sesame flour (less than 2% of ingredients).” Other locations in other states will remain sesame-free.
Following the backlash, days later, Snyder also updated her Instagram with another post stating: “Although my son has a sesame allergy, we’ve learned the small amount of sesame flour in the hamburger buns does not cause a reaction in him. However, I know every individual’s body reacts differently to allergens. I encourage those with concerns about sesame to consult with your doctor.”
FARE responded in a press release containing a timeline of events with another statement from Poblete, calling Snyder’s acknowledgment that what is safe for one may not be safe for all important.
“However, if sizeable food service companies like In-N-Out were to require their suppliers that they must provide a sesame-free option, we are confident those suppliers would find a way to remain your suppliers and refrain from intentional addition of sesame flour contrary to the spirit of the FASTER Act,” Poblete said.
“In-N-Out and other organizations have the influence to make this happen. Please exercise that influence and make the world friendlier again for those with sesame allergy. The food allergy community shouldn’t have to deserve less,” Poblete continued.
Healio also spoke with Niti Chokshi, MD, an allergist and immunologist at Complete Allergy and Asthma, Houston, as well as the practice’s co-owner, about the dangers of allergy misinformation and the inclusion of major allergens in popular mass-consumed foods.
“Many patients can have severe allergic reactions to even very trace amounts of sesame,” Chokshi said. “It is dangerous to state that everyone with a sesame allergy can tolerate the amounts added to their buns.”
She further warned about the consequences of patients with severe sesame allergies having a reaction due to the change in ingredients. Reactions can range from mild symptoms such as hives or fatal or near fatal reactions such as anaphylaxis.
“Ideally, we would prefer if sesame was not added to foods products and items that were previously safe for sesame-allergic patients,” she said.
When sesame is added, Chokshi continued, these products should be clearly labeled so consumers with sesame allergy are aware. Staff at locations that serve these products should be educated about their sesame content to help consumers avoid accidental ingestion as well, she added.
“There is also a layer of complexity when manufacturing processes change as patients who previously tolerated their products may feel comfortable eating their food without realizing the new risk they face,” Chokshi said.
Chokshi advised patients to advocate for themselves.
“They should read labels, tell staff at restaurants they have life-threatening food allergies, and, most importantly, they should carry their epinephrine injectors with them everywhere,” she said.
Chokshi additionally said that she wished that companies would clean their manufacturing lines appropriately instead of simply adding sesame to products.
“It’s heartbreaking to have kids who used to love eating certain foods not be able to eat them anymore due to manufacturing changes,” she said.
In-N-Out did not respond to Healio’s request for comment.
Reference:
- Timeline and statements by FARE and Sung Poblete, PhD, RN, CEO of FARE, regarding public assertion made by Lynsi Snyder, owner and president of In-N-Out Burger. https://www.foodallergy.org/media-room/timeline-and-statements-fare-and-sung-poblete-phd-rn-ceo-fare-regarding-public-assertion. Published June 20, 2024. Accessed June 24, 2024.
- An update on allergen information. https://www.in-n-out.com/allergeninfo#:~:text=Beginning%20June%2012th%2C%20hamburger%20buns,each%20use%20shared%20production%20areas. Published June 18, 2024. Accessed June 24, 2024.
- Lynsi Snyder (@lynsi_snyder). June 14, 2024. Instagram.
- Lynsi Snyder (@lynsi_snyder). June 18, 2024. Instagram.
- Sesame allergy. https://www.foodallergy.org/living-food-allergies/food-allergy-essentials/common-allergens/sesame. Accessed June 24, 2024.