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Foods Connected to Latex Allergy

Latex allergy occurs due to an antibody response to latex proteins found within the sap of rubber trees, pronounced by foods that cross-react with latex, causing allergy symptoms associated with skin irritation, digestive problems, rhinitis, asthma and anaphylaxis.

  1. Significance

    • Foods connected to latex allergies can cause symptoms of swollen, itchy skin, hives, inflammation of the mouth, nasal passages and airways, gastrointestinal discomfort and shock within five minutes of exposure.

    Function

    • Individuals with preexisting latex allergies suffer from food allergies that mimic latex allergy symptoms due to cross-reactive pollen. Inhalation, ingestion or skin contact with foods connected to latex causes reactions.

    Types

    • Foods most commonly connected to latex allergies are pollinating fruits such as apples and strawberries, root and vine vegetables such as carrots and tomatoes, wheat and rye grains, chestnuts and hazelnuts.

    Warning

    • Individuals with latex allergies benefit from avoiding foods prepared by chefs or workers wearing latex gloves, as latex particles can infiltrate food, causing reactions.

    Prevention/Solution

    • Avoiding latex products and cross-reactive food helps reduce the onset of reactions, while oral and topical antihistamines, inhalers and shots can relieve symptoms. Epinephrine injections are used to treat anaphylaxis emergencies.

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