Medical College of Wisconsin
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Cross-reactivity of food allergens in latex allergy. Allergy Proc 1994;15(4):211-6



Pubmed ID




Scopus ID

2-s2.0-0028168911 (requires institutional sign-in at Scopus site)   48 Citations


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 J


Tracy R. Kelly MD Associate Professor in the Radiation Oncology department at Medical College of Wisconsin

MESH terms used to index this publication - Major topics in bold

Antibodies, Anti-Idiotypic
Antigen-Antibody Reactions
Case-Control Studies
Cross Reactions
Electrophoresis, Polyacrylamide Gel
Enzyme-Linked Immunosorbent Assay
Food Hypersensitivity
Gloves, Surgical
Hypersensitivity, Immediate
Immunoglobulin E
Plant Extracts