Impact of individual molecular components in determining primary sensitization to latex

Allergy to natural rubber latex emerged as one of the main allergies at the beginning among some professional groups and the general population. Sensitization and development of latex allergy have been attributed to exposure to products containing residual latex proteins. The prevailing cross-reactivity of latex proteins with other food allergens is of great concern. Numerous purified allergens are currently available, which greatly help in patient management, thus determining their specific profile. We conducted a multicenter study to investigate changes, from the ROC analysis, in the characteristics of patients with latex allergy by measuring its major protein components. Sensitization to latex proteins is crucial because it highlights the cross reactivity to inhalants (pollen) and food (fruit). It is very essential in an accurate and specific clinical setting.

Automated summary

Allergy to natural rubber latex is a prevalent issue in professional groups and the general population, with residual latex proteins being the main cause. The cross-reactivity between latex proteins and food allergens is a major concern. Purified allergens are helpful in patient management and determining specific profiles.