Oat and gluten allergies are different conditions that can cause minor to severe symptoms. While oats do not contain gluten, they are commonly processed on the same machinery as gluten-containing grains, such as rye, barley and wheat. If you've been diagnosed with both an oat and a gluten allergy, you need to avoid all foods that contain either food as an ingredient. Talk with an allergist to receive a clinical diagnosis and the most effective treatment options.
Oat Allergy
Oats are a grain that is naturally gluten-free. If you are allergic to oats, your immune system makes a mistake when identifying the proteins found in oats. Instead of recognizing the oat proteins as a safe substance, your immune system reacts to them as if they would harm the body. As soon as you eat oats, your immune system alerts your body and begins producing immunoglobulin E antibodies. This action causes the release of other chemicals in the body, which leads to common food allergy symptoms. There is no cure for an oat allergy.
Gluten Allergy
Gluten is a protein commonly found in wheat, rye and barley that is associated with celiac disease, a different digestion condition. A gluten allergy is caused by the same chemical reactions as an oat allergy but is more wide-spread in packaged foods. Gluten is found in obvious places, such as in cereals, pastas, breads, baked goods and crackers, but may also be found in ice cream, deli meats and condiments, according to the National Digestive Diseases Information Clearinghouse. Eating gluten if you're diagnosed with a gluten allergy could cause severe symptoms.
Symptoms
Symptoms of both food-related allergies are similar. Digestive symptoms include bloating, cramping, abdominal pain, nausea, diarrhea, vomiting and gas. Your skin may develop irritation and rashes, such as hives, eczema and general itching and swelling. Your lungs and sinuses may swell leading to shortness of breath, wheezing, chest pain, coughing, sinus headaches, pressure in the face and nasal congestion. In rare cases, a severe allergic reaction to oats or gluten can cause throat swelling, a rapid heart rate, a sudden drop in blood pressure and facial swelling. Call 911 if these symptoms develop.
Cross-contamination
Grains can easily become cross-contaminated with proteins from other grains. Cross-contamination occurs when you use shared equipment for manufacturing different grains. Purchase products that clearly state that they are gluten-free.
