Prevalence of food allergy in 137 latex-allergic patients

There have been reports of increased prevalence of certain food allergies i n patients with Type I latex allergy (LA). A detailed food allergy history was obtained from 137 patients with LA. Latex allergy was defined by positi ve history of IgE mediated reactions to contact with latex and positive ski n prick test to latex and/or positive in vitro test (AlaSTAT and/or Pharmac ia CAP). Food allergy was diagnosed by a convincing history of possible IgE mediated symptoms occurring within 60 minutes of ingestion. We identified 49 potential allergic reactions to foods in 29 (21.1%) patients, Foods resp onsible for these reactions include banana 9 (18.3%), avocado 8 (16.3%), sh ellfish 6 (12.2%), fish 4 (8.1%), kiwi 6 (12.2%), tomato 3 (6.1%), watermel on, peach, carrot 2 (4.1%) each, and apple, chestnut, cherry, coconut, apri cot, strawberry, loquat, one (2.0%) each. Reactions to foods included local mouth irritation, angioedema, urticaria, asthma, nausea, vomiting, diarrhe a, rhinitis, or anaphylaxis. Our study confirms the earlier reports of incr eased prevalence of food allergies in patients with LA. We also report incr eased prevalence of shellfish nod fish allergy not previously reported. The nature of cross reacting epitopes or independent sensitization between lat ex and these foods is not clear.