Review Responsibilities: Nutritional Services
Effective Date: 09/08/99
Revised/Reviewed Date:
To evaluate inpatients who have cross-reactions to foods with a similar protein structure to natural rubber latex and implement appropriate dietary precautions.
Individuals who are sensitive/allergic to latex may have a coexisting allergy to certain foods and food products. The most common of these foods are banana, avocado, chestnut, kiwi, and other tropical fruits. The latex sensitivity may occur before, at the same time, or after the development of a food allergy. Not all patients with food allergies will be allergic to latex and not all patients with latex allergy will have food allergies.
Food allergies will be documented in the patient's medical chart under Medical Nutrition Therapy.
Griter, M. The Latex Threat. AJN. 98:26-33, Sept. 1998.
Ketcham, J. All About Latex Allergies: Everything You Ever Wanted To Know & Should Know. CBORD UserNews.
Sussman, G., and Gold, M. Guidelines for the Management of Latex Allergies and Safe Latex Use in Health Care Facilities. http://allergy.mcg.edu/physicians/latex.html.
Information from Your Family Doctor. http://www.aafp.org/patientinfo/latexallergy.html.
/S/ Cynthia Broadhurst 9/8/99
Approved by Date
© 1999 Vanderbilt University Medical Center
URL: http://www.mc.vanderbilt.edu/pcs/quality/latex/nutri_pol.html
Last Modified: Thursday, November 11, 1999
mary.gaines@mcmail.Vanderbilt.Edu