ALLERGY RESOURCES

COMPREHENSIVE ALLERGY RESOURCES FOR EVERYONE - THE TOP 14 ALLERGENS AND BEYOND

COMPREHENSIVE ALLERGY RESOURCES FOR EVERYONE - THE TOP 14 ALLERGENS AND BEYOND

OAT ALLERGY


Key Allergens

IgE Allergy to cereals is generally rare; prevalence of cereal-related diseases are highest for wheat and lowest for oats.

All varieties of oats contain gluten and avenin, which is a prolamin similar to wheat gliadin which can be the cause of allergic reactions.

Associated Syndromes

An allergy to wheat has been sometimes been linked to Exercise Induced Anaphylaxis due to the prolamin proteins.

Coeliac disease is not an allergic condition, but is triggered by gluten found in wheat and there are similarly shaped proteins in lesser quantities in oats to which sensitive individuals may react.

Oats are a common food involved in Food Protein Induced Enterocolitis Syndrome (also known as FPIES).

Cross Reactivity

Oats are in the Poales order of foods, so there may be some cross reactivity with other foods in the group such as wheat, barley, rye and maize.

Resources

Websites

Science Direct - Prolamins

Allergen Encyclopedia - Oats

ASCIA - FPIES

Allergy information for: Oat (Avena sativa)

Healthline - Oat Allergy: Symptoms, Causes, and Treatment

NY Allergy - Oat Allergy


Articles and Journals

Oat Allergy: Report on 2 Cases, 2020

The Pros and Cons of Using Oat in a Gluten-Free Diet for Celiac Patients, 2019

Food protein-induced enterocolitis syndrome: a review of the new guidelines, 2018

Reducing the incidence of allergy and intolerance to cereals, 2014

Oat sensitization in children with atopic dermatitis: prevalence, risks and associated factors, 2007

Food protein-induced enterocolitis syndrome caused by solid food proteins, 2003

Skin-prick test and RAST responses to cereals in children with atopic dermatitis. Characterization of IgE-binding components in wheat and oats by an immunoblotting method, 1995



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