what foods are most strongly associated with latex allergy
Most Common Latex Reactive Foods. According to the American Latex Allergy Association, published reports most commonly link avocado, banana, chestnut, kiwi, apple, carrot, celery, melons, papaya, potato and tomato to latex cross reaction.
Cross-reactions may occur between the residual parts of plant proteins in the latex rubber and proteins in foods just like cross-reactions between pollen and foods. The most commonly reported cross-reactive foods include banana, avocado, kiwi, and chestnut together with papaya, fig, potato, and tomato. Around 30-80% of people with latex allergy experience symptoms when they eat one or more of these foods.