Frequently, people with latex allergy/sensitivity have cross-reactions to certain foods. The immune system may react to these foods as if they contained latex because of the similarity in their protein structure to the protein structure of natural rubber latex.
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These 'cross-reactive' foods and
their degree of association include:
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Existing or potential food allergies should be considered in any person with an allergic reaction to latex. Persons allergic/sensitive to latex may react to all, some, or none of the cross-reactive foods. The food sensitivity may exist before, at the same time or after the development of latex sensitivity. It is, therefore, recommended that the above foods, or at least the foods in the highly associated category, be avoided to prevent the development of cross-reactions. Skin tests can be performed to identify food allergies. Report all food allergies to your doctor and dietitian. To speak with a Registered Dietitian please contact the Vanderbilt Nutrition Clinic at 936-3952.
© 1999 Vanderbilt University Medical Center
URL: http://www.mc.vanderbilt.edu/pcs/quality/latex/nutrition.html
Last Modified: Saturday, June 3, 2000
mary.gaines@mcmail.Vanderbilt.Edu