Cross-reactivity between natural rubber latex and food allergens

Immediate-type hypersensitivity to latex is a growing problem, especially among health care workers (HCWs) and patients requiring long-term catheterization and multiple operations. The responsible allergens are latex proteins, which are found in raw latex, as well as in various latex-containing products. More than 200 polypeptides can be discerned in latex sap and of these, 60 proteins showed reactivity with IgE antibodies from patients with latex allergy. Several of these proteins have been characterized at the molecular level and their role in latex allergy has been elucidated. Latex allergy is often associated with hypersensitivity to certain fruits and vegetables like avocado, kiwi, banana, sweet pepper, and tomato. Several case reports demonstrate a potential for serious allergic reactions to foods in latex allergic patients. Nevertheless, comprehensive studies on the clinical significance and relevance of this co-sensitization are missing. Although some of the latex allergens are ubiquitous plant proteins or share structural features with plant proteins, the molecular bases of these cross-reactivities have not yet been clarified.