Systemic Anaphylaxis to a Hidden Cross Reactive Food in a Surgical Resident With Latex Hypersensitivity

Background Health-care professionals are at an increased risk for severe latex hypersensitive reactions. Hidden cross-reactive foods can trigger systemic anaphylaxis. It is well recognized that latex-allergic individuals may also be allergic to certain foods due to crossreactive antigens. Objective: We describe a case of a 30-year-old surgical resident who developed a systemic anaphylactic reaction after ingesting snack crackers kept in close proximity to a bowl of guacamole. Results: The patient, who was highly sensitive to latex, was cautioned to avoid cross-reactive foods and to carry epipen and diphenhydramine with him at all times. Progressive anaphylaxis developed in spite of self-administration of epinephrine and prior counseling to avoid latex products, bananas, walnuts, avocados, and chestnuts. Conclusion: This case illustrates the severity of cross-reactive immunoglobulin E mediated food hypersensitivity in health-care workers who are strongly allergic to latex protein.