Latex allergy

The objective of this review is to provide a comprehensive summary of current knowledge regarding latex allergy (LA). Hevea brasiliensis latex is extensively utilized in the manufacture of rubber products; however, its constituent components possess significant allergenic potential. The prevalence of LA ranges from 1.0% to 7.6%, and it is more commonly observed in individuals with an atopic phenotype. The risk of sensitization and the spectrum of clinical manifestations are determined by the specific sensitizing component of the allergen molecule. To date, 15 allergenic components (Hev b 1–15) have been identified. Patients with spina bifida and urogenital malformations (primarily sensitized to Hev b 1 and Hev b 3), as well as healthcare workers (predominantly sensitized to Hev b 5 and Hev b 6.01/6.02), are at highest risk for developing LA. Furthermore, latex allergens demonstrate widespread cross-reactivity with certain fruits and vegetables, predominantly of South American origin. Foods with high latex protein content include avocado, kiwi, banana, and chestnut; moderate amounts are found in apple, carrot, celery, papaya, potato, tomato, and melon. The diagnosis of LA is based upon clinical history, physical examination, and the detection of allergen- specific IgE. Thus, patients with spina bifida and urogenital abnormalities, as well as medical staff, are at the greatest risk of developing AL. Patient management is centered on the implementation of avoidance strategies and consideration of potential cross-reactive foods. KEYWORDS: allergy, latex, Hevea brasiliensis, Hev b. FOR CITATION: Belan E.B., Zheltova A.A. Latex allergy. Russian Medical Inquiry. 2025;9(2):138–142 (in Russ.). DOI: 10.32364/2587-6821- 2025-9-2-7