Risk factors for latex allergy in patients with spina bifida and latex sensitization

Background Some subjects with spina bifida (SB) and latex sensitization (cu taneous and/or serum IgE) can have clinical reactions, while others may hav e no symptoms after the exposure to latex products. Objective This study was carried out to determine the risk factors associat ed with latex allergy in patients affected with SE and latex sensitization. Methods Fifty-nine consecutive subjects affected with SE, besides answering a questionnaire, underwent a skin-prick test (SPT) to latex and the determ ination of the specific serum IgE (RAST CAP) to latex. The total serum IgE concentration was determined and SPT to common aero- and food-allergens, sk in tests (prick + prick) with fresh foods (kiwi, pear, orange, pineapple, t omato, banana) and RAST CAP to the same foods tested by the prick + prick t echnique, were also performed. Results Fifteen out of the 59 subjects (25%) were sensitized to latex accor ding to the presence of IgE to latex detected by SPT (nine patients) and/or PAST CAP(13 patients). Five out of the 15 sensitized patients (33%) suffer ed from clinical reactions to latex (urticaria, conjunctivitis, angioedema, rhinitis, bronchial asthma) while they were using latex gloves and while i nflating latex balloons. In the 15 sensitized patients, the presence of spe cific latex seric IEE > 3.5 kU/L (greater than or equal to class 3), a posi tive latex SPT, an elevated total serum IgE, and a positive prick + prick a nd/or a positive PAST CAP to foods, were significant (P < 0.05) risk factor s associated with latex symptoms. The other factors tested (age, gender, mo nths of intermittent bladder catheterization, surgical procedures, SPT reac tivity and clinical reactions to aeroallergens and food-allergens, skin tes ts for fresh foods, positive PAST CAP to foods) were not significantly diff erent in symptomatic and asymptomatic patients Conclusion Significant risk factors for symptoms to latex in patients with SE and latex sensitization were a presence of specific IgE to latex > 3.5 k U/L, a more frequent positive latex SPT, elevated total IgE, and one or mor e positive prick + prick and/or PAST CAP to fresh foods.