Latex Allergy.Care & specialists in New Zealand

• •Itchy red hands under latex gloves within 30 minutes of donning
• •Sneezing, nasal congestion, or watery eyes when entering rooms where powdered latex gloves are in use
• •Lip swelling or itchy mouth after eating avocado, banana, or chestnut
• •Recurrent unexplained rashes after dental or gynecological examinations
• •New wheeze in a healthcare worker that improves on days off

Diagnosis begins with a structured history of reactions in healthcare, dental, and household settings, including timing relative to exposure, severity, and any history of cross-reactive food reactions. The clinician maps every potential latex contact in the patient's life — gloves, condoms, balloons, toys, elastic clothing, catheters, dental work — and identifies a temporal pattern. Skin-prick testing with standardized natural rubber latex extract is the reference standard in countries where the extract is licensed; sensitivity is 95-99% and specificity 95-100%. Where licensed extract is unavailable (notably the United States), the use-test with a latex glove (finger of a glove dampened and applied to the skin or briefly worn) under controlled conditions is acceptable with full resuscitation equipment available. Serum latex-specific IgE (CAP-FEIA, ImmunoCAP) and component-resolved diagnostics (Hev b 1, 3, 5, 6.01, 6.02, 11) refine the diagnosis and identify true allergens versus cross-reactive carbohydrate determinants. Component testing distinguishes occupational sensitization profiles (Hev b 5, 6.02 dominant) from spina bifida profiles (Hev b 1, 3 dominant). Tryptase measurement within 60-120 minutes of an acute reaction supports anaphylaxis and can be repeated at baseline 24 hours later. Patch testing identifies coexisting type IV contact dermatitis to rubber accelerators. A negative skin and serum test in a patient with a convincing history may warrant a supervised challenge in specialist allergy units.

• ✓Intramuscular epinephrine (adrenaline) 0.3-0.5 mg adult, 0.01 mg/kg child
• ✓Second-generation oral antihistamines (cetirizine 10 mg, fexofenadine 180 mg, loratadine 10 mg daily)
• ✓Inhaled corticosteroids and bronchodilators
• ✓Systemic corticosteroids (prednisolone 40-60 mg for 3-5 days)

Direct skin contact with natural rubber latex

Latex gloves are the dominant trigger in healthcare workers, dental staff, food handlers, and laboratory personnel. Repeated occlusive contact damages the skin barrier and increases protein penetration. Other contact sources include balloons, condoms, rubber bands, elastic clothing, and toy balls.

Mucosal exposure during medical or dental procedures

Surgical and dental gloves, urinary catheters, enema tips, dental dams, condoms, and tourniquets bring latex protein into contact with mucous membranes, which absorb allergen more rapidly than intact skin. Intraoperative anaphylaxis is the most dangerous presentation.

Inhalation of cornstarch powder carrying latex protein

Powdered latex gloves release airborne particles whenever donned or doffed. The powder binds latex protein and disperses it through ventilation systems, exposing every person in a clinic, operating theatre, or laboratory. Removing powder reduces airborne allergen by more than 99%.

Repeated catheterization and surgery in early childhood

Children with spina bifida, congenital urinary or anorectal malformations, ventriculo-peritoneal shunts, and those requiring multiple surgeries develop latex sensitization rates as high as 72% because of repeated mucosal exposure during surgery, bladder care, and bowel programs. Latex-safe environments from birth reduce sensitization by 80-95%.

Cross-reactivity with plant proteins

Profilins (Hev b 8), class I chitinases, and patatin-like proteins are conserved across latex and many fruits and vegetables. Initial sensitization can occur via either route; latex sensitization later produces oral allergy syndrome on first exposure to avocado, banana, chestnut, kiwi, papaya, fig, melon, peach, tomato, potato, and bell pepper in many patients.

Genetic susceptibility and atopic background

Atopic dermatitis, asthma, and allergic rhinitis double or triple the risk of developing latex allergy on subsequent occupational exposure. HLA-DR4 and DR7 associations have been described. Family history of atopy further increases susceptibility.

Spina bifida or congenital urogenital malformationnon-modifiable

30-72% prevalence in spina bifida cohorts. Repeated surgical and mucosal latex exposures from infancy drive sensitization, although latex-safe pediatric protocols since the 1990s have reduced rates substantially in newly diagnosed children.

Healthcare and dental occupationmodifiable

10-17% prevalence in healthcare workers, dentists, and laboratory staff in studies before powder-free gloves were standard. Powder-free, low-protein nitrile gloves have driven new sensitization rates below 1% in countries where they are mandated.

Atopy (asthma, allergic rhinitis, eczema, food allergy)non-modifiable

Atopic individuals develop latex sensitization at 2-3 times the rate of non-atopic peers when occupationally exposed. Eczema disrupts the skin barrier and accelerates protein penetration.

Multiple prior surgeries or instrumentationmodifiable

Each additional surgery or mucosal procedure with latex contact increases sensitization risk. Children with more than three surgeries before age 5 are particularly at risk regardless of underlying diagnosis.

Rubber industry employmentmodifiable

10-13% prevalence in rubber product manufacturing because of prolonged inhalation and dermal exposure. Engineering controls and respiratory protection reduce sensitization but rarely eliminate it.

Cross-reactive food allergy

• •Maintain a balanced diet without unnecessary food restriction if no cross-reactive food allergies are confirmed
• •Substitute tropical fruits with non-reactive alternatives (apple, pear, berries) if latex-food syndrome is present
• •Cooked vegetables and fruits often tolerated better than raw in oral allergy syndrome, but should be confirmed with the specialist
• •Allergen-free packaged foods with clear labelling for severe cross-reactive reactions

• •Avocado, banana, chestnut, and kiwi if cross-reactivity is documented (30-50% of latex-allergic patients)
• •Papaya, fig, melon, peach, tomato, potato, bell pepper, and passion fruit in highly cross-reactive patients
• •Foods without ingredient labels in restaurants until cross-reactivity is clarified
• •Untested new tropical fruits without prior allergy advice