Latex Allergy and Foods

At-a-Glance: Latex Allergy and Foods

  • Latex-fruit syndrome: If you have a latex allergy, you may also react to certain fruits and vegetables due to similar proteins (this affects 30–50% of people with latex allergy).
  • The best management: Prevention is the most important strategy; avoid foods once they are identified as cross-reactive.
  • High cross-reactivity: Be especially cautious with foods such as avocado, banana, chestnut, and kiwi.
  • Moderate cross-reactivity: Foods like apples, carrots, celery, melons, and potatoes have a moderate association with latex cross-reactions.

If you have a latex allergy, you can sometimes have reactions to certain fruits and vegetables. These reactions occur in 30-50% of people with latex allergy.

Latex reactions to certain fruits and vegetables can happen because these foods share similarly structured proteins that the body mistakenly recognizes as latex. This, in turn, causes allergic reactions in latex-sensitive people.

These allergic reactions can occur not only after eating these foods but also after touching or smelling them.

What are latex cross-reactive foods?

Many foods have similar proteins to latex even if they don’t contain actual latex. When a person with a latex allergy eats food with these proteins, they may have an allergic reaction. The foods are called latex cross-reactive foods.

Prevention is the key with cross-reactive foods. Once a food is identified as a latex cross-reactive food, the individual with latex allergy should avoid exposure to that food.

What is latex-fruit syndrome?

The association between latex sensitivity and food allergy is often referred to as the latex-fruit syndrome. Many vegetables have also been identified as being cross-reactive with latex proteins.

What are foods to avoid with a latex allergy?

Embed infographic for latex-cross reactive foods

The foods shown below are grouped based on high, moderate or low/undetermined association to latex cross-reactions. It is likely that other foods not listed here may also be cross-reactive with latex. Remember that each person reacts differently to allergens.

Low or undetermined cross-reactivity with latex

  • Apricot
  • Buckwheat
  • Cassava/Manioc
  • Castor bean
  • Cherry
  • Chick pea
  • Citrus fruits
  • Coconut
  • Cucumber
  • Dill
  • Eggplant or Aubergine
  • Fig
  • Goji berry or Wolfberry
  • Grape
  • Hazelnut
  • Indian jujube
  • Jackfruit
  • Lychee
  • Mango
  • Nectarine
  • Oregano
  • Passion fruit
  • Peach
  • Peanut
  • Pear
  • Peppers (Cayenne, Sweet or Bell)
  • Persimmon
  • Pineapple
  • Pumpkin
  • Rye
  • Sage
  • Strawberry
  • Shellfish
  • Soybean
  • Sunflower seed
  • Tobacco
  • Turnip
  • Walnut
  • Wheat
  • Zucchini
  • Moderate cross-reactivity with latex
  • Apple
  • Carrot
  • Celery
  • Melons
  • Papaya
  • Potato
  • Tomato
  • High cross-reactivity with latex
  • Avocado
  • Banana
  • Chestnut
  • Kiwi

Some foods listed above may not produce reactions in latex-sensitive individuals. However, knowing that some of these foods share major or minor allergens with latex can help patients and their families minimize exposure to possible sources of allergens. This knowledge can also help patients better understand the risks associated with including these foods in their diets.

Chart showing foods with potential to cross-react with natural rubber latex. High latex proteins: avocado, banana, chestnut, kiwi. Moderate: apple, carrot, celery, melon, papaya, potato, tomato. Low/undetermined: various fruits, nuts, and vegetables.

Latex Allergy Store Items

A gloved hand is centered on the cover of a guide titled "Latex Allergy," surrounded by images of latex products, fruits, and balloons. The Allergy & Asthma Network logo is at the top.

Latex Allergy Guide

Infographic titled "What is Latex Allergy?" It explains symptoms, prevalence (1-6% affected), and common products like gloves and balloons, critical for understanding allergies in schools. It highlights cross-reactive foods like bananas. Over 40,000 products contain latex.

Latex Allergy Facts

Questions & Answers (Q&A) About Latex Allergy and Foods

Here are some questions about latex allergy and foods that are often asked.

Latex cross-reactive foods are fruits and vegetables that have proteins very similar to the ones found in natural rubber latex. Because these proteins look so much alike, your body can get confused and have an allergic reaction to the food just as it would to a latex glove or balloon.

Latex-fruit syndrome is the name doctors use when a person with a latex allergy also reacts to certain plant foods. This happens to about 30% to 50% of people who have a latex allergy, meaning they may need to be careful when eating things like bananas or avocados.

The foods to avoid with a latex allergy that have the highest risk are avocados, bananas, chestnuts, and kiwi. These four foods are most likely to cause a reaction because their proteins are the closest match to the proteins found in latex.

Yes, you can have a latex-related allergic reaction to food even if you do not eat it. Some people may develop symptoms just by touching the skin of the fruit or by breathing in particles from the food while someone else is peeling or cooking it.