Cross-reactivity of food allergens in latex allergy.

Abstract

Allergy resulting from exposure to latex proteins has been reported with increasing frequency in certain patient and occupational groups. Patients with latex allergy demonstrate cross-reactivity with some food allergens. Although amino acid homology of a few polypeptides from food and latex have been reported, no information is available comparing food and latex allergens. In the present study, we have obtained antibody from latex-sensitive patients by affinity absorption with various food and latex allergen extracts. The antibodies were then evaluated for reactivity with various antigens by ELISA. The results indicated that IgE cross-reactivity existed between different latex and food antigens. Hence, care should be exercised during evaluation of patients, as the clinical response may not be directed to the primary sensitizing antigen and may represent cross-reactivity of antigens.