The quick spread of AIDS and other contagious infectious diseases has resul
ted in what was first voluntary, and subsequently recommended and compulsor
y, use of protection from contact with blood or bodily fluids. This protect
ion has been especially widespread in the healthcare field. In the in vivo
diagnosis of food allergy, it has been proven that the skin prick-prick tes
t is sometimes more sensitive than skin prick test with commercial extracts
. The aim of our study was to prove that handling fresh foods prepared for
the prick-prick test with latex gloves can tamper with the results in patie
nts with latex allergy Statistically significant differences were found (p
<0.001) between patients and controls in the prick-prick tests against the
different foods after handling with latex gloves. No significant difference
s were found in controls for each prick-prick test for food with or without
manipulation with latex gloves. Significant differences were found in the
group of patients when performing prick-prick with the different foods befo
re and after manipulation with latex gloves. We also observed that there we
re significant differences in prick-prick test between patients with latex
sensitization and nonsensitized controls, and that the results of prick-pri
ck test varied for each patient depending on whether or not foods had been
handled with latex gloves.