Patients with a history of an allergy to which foods are at increased risk of an allergy to latex?

Patients with a history of an allergy to avocados or bananas are at increased risk of developing a latex allergy due to a phenomenon known as cross-reactivity. This occurs because certain proteins found in latex share structural similarities with proteins present in these fruits. When individuals who are allergic to avocados or bananas are exposed to latex, their immune systems may mistakenly identify the latex proteins as harmful due to this similarity, leading to an allergic reaction.

Recognizing this association is crucial in healthcare settings to ensure proper precautionary measures are taken for individuals with such allergies. This connection is well-documented in medical literature, indicating that those with latex sensitivities often have allergies to these specific fruits. In contrast, the other food options mentioned do not have the same level of documented cross-reactivity with latex.