CROSS-REACTIVITY BETWEEN NATURAL-RUBBER LATEX AND FOOD ALLERGENS

Immediate-type hypersensitivity to latex is a growing problem, especia lly among health care workers (HCWs) and patients requiring long-term catheterization and multiple operations. The responsible allergens are latex proteins, which are found in raw latex, as well as in various l atex-containing products. More than 200 polypeptides can be discerned in latex sap and of these, 60 proteins showed reactivity with IgE anti bodies from patients with latex allergy. Several of these proteins hav e been characterized at the molecular level and their role in latex al lergy has been elucidated. Latex allergy is often associated with hype rsensitivity to certain fruits and vegetables like avocado, kiwi, bana na, sweet pepper, and tomato. Several case reports demonstrate a poten tial for serious allergic reactions to foods in latex allergic patient s. Nevertheless, comprehensive studies on the clinical significance an d relevance of this co-sensitization are missing. Although some of the latex allergens are ubiquitous plant proteins or share structural fea tures with plant proteins, the molecular bases of these cross-reactivi ties have not yet been clarified. (C) 1997 Elsevier Science B.V.