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The latex and food allergy connection
The latex and food allergy connection
- Source :
- Journal of the American Dietetic Association. 100(11)
- Publication Year :
- 2000
-
Abstract
- Natural rubber latex is used in the manufacture of many products in the United States. As natural rubber latex allergy becomes of increasing concern, dietitians need to have an understanding of this allergy and how it relates to workplace safety, employee health, and patient feeding and counseling. Natural rubber latex contains more than 35 proteins that may be related to Type I, Ig-E-mediated allergy in numerous segments of the population, including health care workers and patients. Many foods, especially chestnut, banana, and avocado, have the potential to cross-react with natural rubber latex. Chitinase enzymes, related to plant defense, are believed to be involved in this cross-reaction. A strong connection between food allergy and natural rubber latex allergy is recognized and described in this review.
- Subjects :
- Allergy
Latex
Population
Cross Reactions
complex mixtures
Food allergy
Latex Hypersensitivity
Environmental health
Lectins
medicine
Prevalence
Humans
Employee health
education
Plant Proteins
education.field_of_study
Nutrition and Dietetics
business.industry
Chitinases
technology, industry, and agriculture
Workplace safety
Allergens
medicine.disease
body regions
Food intolerance
Natural rubber latex
Natural Rubber Latex Allergy
Immunology
Rubber
Plant Lectins
business
Food Hypersensitivity
Food Science
Antimicrobial Cationic Peptides
Subjects
Details
- ISSN :
- 00028223
- Volume :
- 100
- Issue :
- 11
- Database :
- OpenAIRE
- Journal :
- Journal of the American Dietetic Association
- Accession number :
- edsair.doi.dedup.....0e258e15c34e84359b3403995c6ae97e