Oat sensitivity
Oat Sensitivity
Oat sensitivity (pronunciation: /oʊt sɛnsɪˈtɪvɪti/) is a type of food intolerance where an individual experiences adverse reactions after consuming oats.
Etymology
The term "oat sensitivity" is derived from the English words "oat", a type of cereal grain, and "sensitivity", which refers to the state of being sensitive to something.
Definition
Oat sensitivity is a condition characterized by the body's adverse reaction to the consumption of oats. This is not to be confused with Celiac Disease, which is an autoimmune disorder triggered by gluten, a protein found in wheat, barley, and rye. Oats do not contain gluten, but they contain avenin, a protein that can cause similar reactions in some individuals.
Symptoms
Symptoms of oat sensitivity can vary from person to person, but they often include digestive issues such as bloating, gas, diarrhea, and stomach pain. Some individuals may also experience skin rashes, fatigue, and headaches.
Causes
The exact cause of oat sensitivity is not known. However, it is believed to be due to the body's inability to properly digest avenin, a protein found in oats. This can lead to an immune response, causing inflammation and damage to the lining of the small intestine.
Treatment
The primary treatment for oat sensitivity is an oat-free diet. This involves avoiding all foods that contain oats, including oatmeal, granola, and certain types of bread and cereal. In some cases, individuals may also need to avoid foods that are processed in facilities that also process oats, due to the risk of cross-contamination.
Related Terms
External links
- Medical encyclopedia article on Oat sensitivity
- Wikipedia's article - Oat sensitivity
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