Cross-reactivity of food allergens in latex allergy. Allergy Proc 1994;15(4):211-6
Date
07/01/1994Pubmed ID
7806079DOI
10.2500/108854194778702711Scopus ID
2-s2.0-0028168911 (requires institutional sign-in at Scopus site) 48 CitationsAbstract
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.
Author List
Kurup VP, Kelly T, Elms N, Kelly K, Fink JAuthor
Tracy R. Kelly MD Associate Professor in the Radiation Oncology department at Medical College of WisconsinMESH terms used to index this publication - Major topics in bold
AllergensAntibodies, Anti-Idiotypic
Antigen-Antibody Reactions
Case-Control Studies
Cross Reactions
Electrophoresis, Polyacrylamide Gel
Enzyme-Linked Immunosorbent Assay
Food
Food Hypersensitivity
Gloves, Surgical
Humans
Hypersensitivity, Immediate
Immunoglobulin E
Plant Extracts
Rubber
