Key Allergens

Oats are grains grown for their seeds and are in the Poaceae family of plants. This family includes maize, wheat, durum wheat, rice, rye and barley.

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.

Oats are usually a good starter food for babies due to its consistency and that it doesn't contain any of the main panallergens.

Food Intolerances

Food is low in FODMAP Food is low in histamine Food is medium in lectins

Oat is a low FODMAP food. FODMAP stands for Fermentable oligosaccharides, disaccharides, monosaccharides and polyols. 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.

Oats contain a moderate amount of lectins, another cause of food intolerance. Cooking foods with lectins makes them more digestible and can reduce the symptoms of food intolerance.

Oat is also a food low in histamine. So suitable for those on a low histamine diet.

You can read more about Food Intolerances on the dedicated Food Intolerance Page.

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, durum wheat, rice, barley, rye and maize. Read more about Grain Allergens and Pseudocereals.

Note that this food list is not exhaustive, the most up to date information is available on the Cross Reactivity Tool.



Science Direct - Prolamins

Allergen Encyclopedia - Oats


Allergy information for: Oat (Avena sativa)

Healthline - Oat Allergy: Symptoms, Causes, and Treatment

The Master Histamine Intolerance Food List

NY Allergy - Oat Allergy

Articles and Journals

Unsafe medications for patients with food allergy, 2024

Disorders related with gluten and sources for gluten free diet, 2023

Commercial Oats and Patients With Celiac Disease, 2023

Food protein-induced enterocolitis syndrome among children in northern Sweden—A retrospective review from 2004–2018, 2023

Evolution of Food Protein-Induced Enterocolitis Syndrome (FPIES) Index Trigger Foods and Subsequent Reactions After Initial Diagnosis, 2023

Food Allergy and Cross Allergic Reactions in Children under Hot Climate, 2023

The clinical cross-reactivity and immunological cross-antigenicity of wheat and barley, 2022

Non-IgE-Mediated Gastrointestinal Food Protein-Induced Allergic Disorders. Clinical Perspectives and Analytical Approaches, 2021

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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