Cross-reactivity between Latex and Foods

Cross-reactivity between latex and certain foods occurs when proteins in food resemble the proteins found in latex, leading some individuals allergic to latex to also have allergic reactions to those foods. Common examples include avocado, banana, chestnut, and kiwi. When someone with a latex allergy consumes these foods, their immune system may mistakenly identify the food proteins as harmful, triggering allergic symptoms. This phenomenon is due to the body's immune response and highlights the importance of understanding potential food allergies in individuals with known latex sensitivities.