Latex Allergy? Cross-Reactive Foods To AVOID!

Are you slightly, moderately, or severely allergic to latex? Do you know anyone who is? You may be surprised to learn, that there are certain foods that will spark internal reactions in latex allergic and latex sensitive individuals.

What is latex? Latex is a milky fluid derived from many different plants, including rubber trees (chief source of natural rubber). Cross-reactions can occur between the remaining parts of plant proteins in the latex rubber and proteins in foods; just like cross-reactions between pollen and foods. Eating foods with latex-like proteins will cause symptoms in those suffering from latex allergy and sensitivity.

The most commonly reported cross-reactive foods include: banana, avocado, kiwi, chestnut, apple, carrot, pineapple, celery, papaya, grapes, potato, melon, and tomato. Cross-reactive foods are VERY tricky- a person may be fine with a food one day, but react the next time they eat it. Also, have you heard of Ethylene? It is used as a gaseous plant hormone to quicken commercial ripening (often sprayed on bananas), and can increase reactions in latex-allergic individuals. Why? Cross-reactive foods contain enzymes called Chitinases. There is strong evidence of the cross-reaction between latex and foods that naturally contain high amounts of Chitinase enzymes. Processing produce with Ethylene gas increases these enzymes. Organic produce is not treated with Ethylene gas, and will have fewer allergy-causing compounds. Another reason to buy organic!!!

When the immune system detects an allergen, a type of antibody named immunoglobulin E (IgE) is released. This triggers the release of chemicals in the body; one being Histamine. Histamine causes symptoms.

Symptoms can vary in severity, and per individual, but will generaly include: hives or welts, rashes and/or problem skin, swelling, runny nose, sneezing, headaches and/or migraines, red, itchy or watery eyes, sore throat, hoarse voice, abdominal cramping, mimicked-menstrual cramping, chest tightness, wheezing, or shortness of breath, and if exposure continues- anaphylaxis.

What to do? Along with your exposure history, a blood test called RAST can help to determine your sensitivity to latex. The RAST measures the amount of latex-associated IgE antibodies in your blood. Skin Testing for latex allergy also can be done. Sometimes, challenge tests with latex products and cross-reactive foods are used to confirm the diagnosis. In a challenge test, you avoid the suspected allergen for a period of time, then are exposed to it- to see if you develop symptoms. If you self-test and suspect, or have been diagnosed with a latex allergy; avoiding the cross-reactive foods is extremely vital.

For more information, visit: Cross Reactive Foods (ALAA)

Latex Allergy Information

Latex-Fruit Syndrome and Class 2 Food Allergy

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