Hi everyone

This is a topic very dear to my heart.

Scarily, the only way to find out if this child is specifically allergic/anaphylactic to oats is to do a challenge (ie feed the child the food) in a medically supervised environment. I would hope the allergist has told the mother this and strongly encouraged it. My 10 year old son has just had to go through this which subsequently confirmed anaphylaxis to almonds, peanuts and cashews. Obviously this is much easier dealt with if we just go completely peanut and tree nut free. He also has Phenergan tablets (antihistamine - first step), an EpiPen (Adrenaline for anaphylaxis symptoms) and an action plan. The challenge was done in a allergy specialising paediatrician's surgery. On an empty stomach. He mixed a measured amount of pure cashew paste in water, administered a measured dose of this via mouth, then repeated a measured intervals, then increased concentration until eventually after about the 6th dose he reacted with sneezing, rasping of the breath, reddening of the face, neck, eyes, watering of the eyes. As soon as this was realised he was administered with Phenergan and adrenaline and taken to emergency where he was observed for the next 4 hours. This is the only way to be sure - skin prick test for these three was positive but blood test showed NOTHING!!! Apparently skin prick tests are not always accurate either - they are a good guide but not always. 

I'd also be interested to know how the allergist came to the conclusion it was oats?? Also what the child actually ate - maybe it was a porridge with flavourings, colourings etc in, could it have been something else WITH the oats or eaten BEFORE the oats but not reacted until digested?? Could something like nuts have contaminated whatever the child ate?? I can't think why a child this age would have been eating "just oats".

Basically an allergy to oats is no different to any other more common allergy (any food can trigger anaphylaxis as well as some substances eg latex)- family needs to educate themselves about the food, reading labels and strictly eliminate from the home, and educate extended family/friends/day care/schools etc. It's also essential to be proactive with an action plan, medications and teaching the child. Unfortunately severe allergies seem to be becoming much more prevalent - I have several friends with little ones with multiple anaphylaxis food allergies. 

Debbie, did you mean Coeliac/celiac disease?? This is specifically intolerance to gluten, the protein in wheat, barley, rye and in contaminated harvests, oats. Oats as a grain (in my understanding) doesn't have gluten but the cropping, harvest, transportation is the issue - here in Australia a high proportion of farms that grow oats also grow wheat and barley - i.e. in the same paddocks in different years - so the crop is contaminated - also the same trucks are used for transport. In coeliac the gluten damages the lining of the small intestine. My 10year old son has coeliac. Oats from a pure harvest are gluten free. Crohn's is quite different.  Crohn’s disease causes inflammation of the full thickness of the bowel wall and may involve any part of the digestive tract from the mouth to the anus. The cause is unknown even though there is lots of research - my mum has Crohn's. Lucky family aren't we??  

There are some great websites about anaphylaxis - this one from Australia http://www.allergyfacts.org.au/whatis.html Just do a search and she will find heaps of information and online support groups. 

hope this helps,
Del
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Del Smith
Australian Breastfeeding Association volunteer breastfeeding counsellor 
Married to Kevin and Mum to two gorgeous boys Courtney '96 and Dylan '99
08 9414 5368
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----- Original Message ----- 
From: "Debbie Gillespie" <[log in to unmask]>
To: <[log in to unmask]>
Sent: Saturday, September 30, 2006 1:26 PM
Subject: Re: off topic, Allergy to Oat


People with Crohn's Disease are sensitive to gluten, which is the protein 
found in wheat, barley, rye, and OATS.  Autistic kids also benefit from a 
gluten-free diet.  Because these two conditions are increasingly common, 
there are more and more packaged foods and cookbooks that are available 
gluten-free and, therefore, oat-free.  Many local libraries carry these 
cookbooks and there are also lots of recipes online.  If she can't find 
oat-free substitues for her favorite foods at local health food stores, 
maybe she can find it online?

I wonder how the baby responds to the other glutenous grains??

HTH,

Debbie Gillespie, IBCLC, LLLL
Tempe, AZ


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