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.
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).
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.
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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