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 fruit, pineapple and tomato reported in some cases. Reactions are often regional to the mouth and throat, presenting as itching, tingling or swelling (oral allergy syndrome). More extensive symptoms, including hives or in rare instances anaphylaxis, can occur after ingestion or latex exposure.

Diagnosis relies on the patient’s history and allergy testing. Skin prick tests or serum-specific IgE measurements can detect sensitization to latex and to implicated fruits. Component-resolved diagnostics may identify cross-reactive pan-allergens (such as profilins or class I chitinases). In uncertain cases, supervised oral food challenges may be used.

Management centers on avoidance. Patients should minimize exposure to latex-containing products and cross-reactive fruits, read food labels, and carry an emergency plan including epinephrine if there is a risk of severe reactions. There is no cure, but avoidance and education typically reduce symptoms and improve safety.