Millet: A "Gluten-free" and "Healthy" Cereal With the Potential to Induce Anaphylaxis

Millet is a small, rounded cereal from the Poaceae family. It has been consumed since 2700 BC in China and is currently cultivated in India, Africa, and China. Its consumption has increased in recent years owing to the popularity of "gluten-free" and "healthy" diets. It has high protein and fiber content and is used as bird food in developed countries, as well as in biscuits, drinks, weaning foods, and beer. Since 1981, when Parker et al reported the first case of anaphylaxis due to millet consumption, various cases have been reported. A few allergens have been identified to date, and cross-reactivity between millet and other cereals is not uncommon. We present the case of a 43-year-old woman who developed globus sensation, ocular itching, tearing, eyelid and pinna edema, nasal bleeding, flushing, and palmoplantar itching that gradually became generalized after eating boiled millet seeds. She was admitted to the emergency room, where no objective change in vital signs was observed, and intravenous methylprednisolone and dexchlorpheniramine were administered, although intramuscular adrenaline would also have been a valid option for the anaphylaxis symptoms. The symptoms subsided after a few hours.