Latex and food allergies
People who have latex allergy may experience something called cross reactivity, where they experience reactions to certain food proteins. The reaction occurs when the immune system mistakes a similar protein or chemical composition in a food for the proteins found in latex, according to the American Academy of Allergy, Asthma and Immunology (AAAAI).
Individuals who are allergic to latex products may experience allergic reactions due to cross reactivity from a variety of fresh fruits, vegetables and nuts. Including most commonly:
• Banana
• Avocado
• Chestnut
• Hazel nut
• Kiwi
• Melons
• Tomato
• Carrot
• Celery
• Papaya
• Potato
The latex-sensitive individual is at a greater risk of developing anaphylactic food reactions than the general population. Anaphylaxis is a systemic allergic reaction that can be severe and sometimes fatal. The first signs of anaphylaxis may be a feeling of warmth, flushing, tingling in the mouth or a red, itchy rash. Other symptoms may include feelings of light-headedness, shortness of breath, severe sneezing, anxiety, stomach or uterine cramps, and/or vomiting and diarrhea. In severe cases, patients may experience a drop in blood pressure that results in a loss of consciousness and shock.
For this reason, it is suggested that a latex allergic individual be evaluated for sensitivity to food allergens. If you are allergic to latex and notice any oral itching or swelling, hives, or respiratory symptoms after eating a particular food, you should be examined by an allergist/immunologist.
Source: American Academy of Allergy, Asthma and Immunology (AAAAI)
