Latexfruktsyndrom
Latexfruktsyndrom is an IgE-mediated cross-reactivity between natural rubber latex and certain fruits and vegetables. It occurs predominantly in people with latex allergy, due to shared allergenic proteins such as profilins and class I chitinases. These proteins can be present in both latex and various plant foods, leading to allergic reactions when the foods are eaten or occasionally when exposure to latex occurs.
Commonly implicated foods include banana, avocado, kiwifruit and chestnut, with other fruits such as fig, passion
Diagnosis relies on the patient’s history and allergy testing. Skin prick tests or serum-specific IgE measurements
Management centers on avoidance. Patients should minimize exposure to latex-containing products and cross-reactive fruits, read food