Oat-based topical therapies are widely used in the management of atopic dermatitis (AD), owing to their soothing, anti-inflammatory properties and their ability to support the repair of compromised skin barriers. However, oats contain several proteins, notably avenin, which can act as allergens in sensitive individuals. Given that AD is frequently associated with concomitant food allergies, including potential sensitivities to avenin, dermatologists must exercise caution when incorporating oat-based products into treatment regimens. Although transdermal allergen exposure is generally less likely to induce hypersensitivity compared to oral exposure, the impaired cutaneous barrier in AD patients heightens their susceptibility to allergens. As a result, the application of oat-based therapies may inadvertently provoke an adverse reaction in individuals with oat sensitivity. Of particular concern is the phenomenon of cutaneous sensitization, in which allergens are absorbed through the skin and may trigger the development of food allergies over time. This review critically examines the risks associated with topical oat exposure in patients with oat allergies, focusing on the potential for cutaneous sensitization and its implications for food allergy development. The findings highlight the need for heightened awareness and consideration among dermatologists when prescribing oat-containing products, particularly in vulnerable patient populations, and underscore the importance of further research to better understand the interplay between skin barrier dysfunction, allergen exposure, and immune response in AD.
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