LatexFruchtSyndrom

LatexFruchtSyndrom, commonly known as latex-fruit syndrome, is an IgE-mediated cross-reactivity between natural rubber latex and certain fruits and vegetables. It occurs in people with latex allergy, and symptoms can range from mild oral itching to systemic reactions in severe cases.

Pathophysiology: Some latex proteins share similar three-dimensional structures with plant proteins, particularly certain class I chitinases and profilins, leading to IgE cross-binding. This molecular cross-reactivity explains why ingestion or contact with some fruits can provoke reactions in latex-sensitized individuals.

Commonly implicated foods include banana, avocado, kiwi and chestnut; other fruits and vegetables such as tomato, fig, grape, and papaya may also be involved.

Diagnosis: Based on clinical history of latex sensitivity and fruit-related symptoms. Diagnostic tools include skin prick testing or serum-specific IgE testing to latex and to suspected foods; allergen component testing and, when needed, supervised oral food challenges.

Management: Primary strategy is avoidance of latex-containing products and of the cross-reactive foods. Patients should be advised on reading product labels and using latex-free gloves and medical equipment when possible. In individuals with latex allergy, reactions to foods may be less predictable; epinephrine should be available for those at risk of systemic reactions.

Prognosis: With avoidance, outcomes are generally favorable. Allergic reactions can occur from accidental exposures to latex or to highly confounding foods.

See also: Latex allergy, Food allergy, Cross-reactivity.