ever had a surprise allergic reaction to something you ate?

What foods are known to cross-react with latex?

Some foods to which latex allergic patients frequently demonstrate sensitivity include avocado, banana, chestnut, kiwi, raw potato, tomato, stone fruits (such as peach, plum, cherry) hazelnut, melons, celery, carrot, apple, pear, papaya, and almonds. Reactions are less common but have been reported to peanut, peppers, citrus fruits, coconut, pineapple, mango, fig, passion fruit, condurango bark and ugli fruit.

Reactions to many foods have been reported in latex allergic patients. In many cases, researchers have confirmed the presence of cross-reacting proteins with proteins found in latex. It is now thought that many of these allergenic proteins are plant defense proteins found widely in the botanical realm.

While food allergy is common in latex allergic individuals, neither the presence nor the distinct food allergies can be predicted for any patient. More severe latex reactions do appear to necessarily increase the risk of food reactions. Initial manifestations of food allergy can be severe and even anaphylactic. Latex allergic patients should have personal epinephrine syringes available at all times for this reason alone.

Patients with a history of food allergies to foods known to cross-react with latex rubber, particularly if expanding to new foods and progressive in severity, should be considered at risk for latex allergy as well.