Cereal grains is a term used to group a type of grass which has edible grains, and worldwide they provide a large part of our caloric consumption.  Examples of cereals include rice, maize, wheat, barley, millet, oats, rye, and sorghum. There are 4 types of reactions to proteins found in cereals or grains: IgE-mediated food allergy to wheat, oat, barley, or rye; food-dependent exercise-induced anaphylaxis (FDEIA) to wheat, oat, barley, or rye; occupational allergy (e.g. baker’s asthma); non-IgE-mediated such as FPIES, coeliac disease, or an intolerance to fructan.