Which allergies are most strongly associated with an increased risk of latex allergy?

The choice of papaya and kiwi as the most strongly associated with an increased risk of latex allergy is based on the observation that certain food proteins share structural similarities with proteins found in natural rubber latex. This phenomenon is known as cross-reactivity. Individuals with a latex allergy often experience allergic reactions to these specific fruits because the immune system mistakenly identifies the proteins in papaya and kiwi as similar to those in latex, leading to an allergic response.

Understanding this association is crucial for those managing latex allergies, especially in healthcare settings where exposure can occur. Foods like peanuts and eggs, corn and wheat, or milk and soy do not have the same level of documented cross-reactivity with latex. Therefore, individuals with latex allergies are more likely to have adverse reactions to papaya and kiwi compared to the other food items listed.