Understanding cross-reactivity and managing latex exposure.
Medically reviewed by Dr. Sarah Jenkins, MD, FACAAI
Verified ReviewerBoard Certified Allergist & Immunologist · Clinical Allergy, Asthma & Immunology
Stanford University School of Medicine
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Latex allergy is an IgE-mediated reaction to proteins found in natural rubber latex. It is an occupational hazard for healthcare workers. A unique feature is "Latex-Fruit Syndrome," where patients also react to cross-reactive proteins in avocados, bananas, and kiwis.
| Exposure Type | Common Sources |
|---|---|
| Direct Contact | Gloves, balloons, medical devices |
| Cross-Reactive Food | Banana, Avocado, Chestnut, Kiwi |
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View sourceAmerican College of Allergy, Asthma & Immunology (ACAAI) "Allergy Facts and Figures" — ACAAI Clinical Resources.
View sourceWorld Allergy Organization (WAO) "White Book on Allergy — 2025 Update" — World Allergy Organization.
View sourceNational Institute of Allergy and Infectious Diseases (NIAID) "Clinical Guidelines for the Diagnosis and Management of Food Allergy" — National Institutes of Health.
View sourceMuraro A, et al. "EAACI food allergy and anaphylaxis guidelines: Diagnosis and management of food allergy" — Allergy — European Journal of Allergy and Clinical Immunology.
This content reflects clinical guidelines current as of the last review date shown above. Always consult a qualified healthcare provider for personalized medical advice.