Millets are a group of grains in the Poaceae
family of plants. Other plants in this family are cereals like rice, barley, wheat, oats and lemongrass.
Although it is a cereal millets do not contain any of the proteins which are associated with coeliac disease, so is gluten free and can be eaten by people with this immune disorder.
Millet contain Lipid Transfer Proteins
(LTP). These are panallergens with the potential to cause serious allergic reactions over large groups of seemingly unrelated foods.
Millet is a low FODMAP food. FODMAP
stands for F
olyols. Foods high in FODMAPs can cause symptoms of food intolerance, affecting the gastro intestinal system and this can be mistaken for a true IgE food allergy.
Millets is low in salicylates. Salicylates
have the potential to cause gastrointestinal food intolerance symptoms in people who are sensitive to salicylates.
Millet is low in lectins>
, which can be another cause of food intolerance. Cooking foods with lectins makes them more digestible and can reduce the symptoms of food intolerance.
You can read more about Food Intolerances
on the dedicated Food Intolerance Page.
As a food millet is not currently associated with any allergic syndromes.
Millet pollen is associated with asthma, rhinconjunctivitis and hayfever (rhinitis).
Other plants in the Poaceae
family of plants include barley, corn, durum wheat, lemongrass, oats, rice, rye and wheat. If you react to one you may react to another. Read more about Grain Allergens and Pseudocereals
Other foods containing LTPs include kiwi, strawberries, sunflower seeds, walnut, apple, mulberry, banana, pea, apricot, cherry, plum, almond, peach pomegranate, raspberry, tomato, grape, celery, peanut, asparagus, cabbage, broccoli, chestnut, lemon, tangerine, orange, hazelnut, lettuce, lentils, lupin, green bean, pear, mustard, wheat and maize.
These food lists are not exhaustive, the most up to date information is on the Cross Reactivity Tool.
Allergen Encyclopedia - Millet
Science Direct - Millet
FODMAPedia - Millet
The Food Intolerance Dietician - Millet
AAAAI - Spelt, Millet and Wheat
Articles and Journals
Correlation studies in traditional varieties of finger millet (Eleusine coracana (L.) Gaertn.) , 2023
Millet: A “Gluten-free” and “healthy” cereal with the potential to induce anaphylaxis, 2022
A Nutritional Crop Factory of Quality Seed Storage Proteins in Finger Millet for Combating Malnutrition, 2022
A case of millet allergy that developed into wheat-induced anaphylaxis by cross-reaction between millet and wheat antigens, 2020
Severe anaphylaxis with emergent allergy to seeds, 2020
Food allergy to millet and cross-reactivity with rice, corn and other cereals, 2017
Food allergy to millet and cross-reactivity with rice, corn and other cereals, 2016
Molecular characterization and In silico analysis of Sorghum Panallergens: Profilin and Polcalin, 2015
A study on development of Gluten free pasta and its biochemical and immunological validation, 2013
Immediate-Type Respiratory Allergy to Millet-Containing Seed Mixture of Bird Food, 2008
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