Foods That Cross-React With Latex

At least 30% to 50% of people with latex allergies also have a positive allergy test to one or more foods. This is because many foods cross-react with latex. While some foods pose a higher risk than others, it helps to know which should be avoided and which can be consumed safely. To be safe, check out this list of high, moderate, and low-risk foods.

HIGH-RISK FOODS. A few foods are more likely to contain proteins that can cause the latex-fruit syndrome. About half of all people with a latex allergy may develop related symptoms if they eat:

• Avocado

• Banana

• Chestnut

• Kiwi

MODERATE-RISK FOODS. Other foods contain moderate levels of the protein that triggers latex allergy symptoms. They are:

• Apple

• Carrot

• Celery

• Melon

• Papaya

• Potato

• Tomato

LOW-RISK FOODS. Many foods contain low or unknown levels of latex proteins. Foods with low or undetermined association with latex-allergic reactions include:

• Apricots

• Chickpeas

• Mango

• Peppers (Cayenne, Sweet, or Bell)

• Pineapple

• Shellfish

• Some herbs (dill, cayenne pepper, sage, oregano)

• Strawberries

• Sweet Peppers

• Wheat

An allergic reaction to latex can range from a fairly mild, itchy latex rash on the skin, to the severe and systemic effects of a potentially fatal anaphylactic shock.