Editing Allergy (section)

===Latex===
[[Latex]] can trigger an IgE-mediated cutaneous, respiratory, and systemic reaction. The prevalence of latex allergy in the general population is believed to be less than one percent. In a hospital study, 1 in 800 surgical patients (0.125 percent) reported latex sensitivity, although the sensitivity among healthcare workers is higher, between seven and ten percent. Researchers attribute this higher level to the exposure of healthcare workers to areas with significant airborne latex allergens, such as operating rooms, intensive-care units, and dental suites. These latex-rich environments may sensitize healthcare workers who regularly inhale allergenic proteins.<ref name="Sussman"/>

The most prevalent response to latex is an allergic contact dermatitis, a delayed hypersensitive reaction appearing as dry, crusted lesions. This reaction usually lasts 48–96 hours. Sweating or rubbing the area under the glove aggravates the lesions, possibly leading to ulcerations.<ref name=Sussman/> [[Anaphylactic]] reactions occur most often in sensitive patients who have been exposed to a surgeon's latex gloves during abdominal surgery, but other [[mucous membrane|mucosal]] exposures, such as dental procedures, can also produce systemic reactions.<ref name=Sussman/>

Latex and banana sensitivity may cross-react. Furthermore, those with latex allergy may also have sensitivities to [[avocado]], kiwifruit, and chestnut.<ref>{{cite journal | vauthors = Fernández de Corres L, Moneo I, Muñoz D, Bernaola G, Fernández E, Audicana M, Urrutia I | title = Sensitization from chestnuts and bananas in patients with urticaria and anaphylaxis from contact with latex | journal = Annals of Allergy | volume = 70 | issue = 1 | pages = 35–39 | date = January 1993 | pmid = 7678724 }}</ref> These people often have [[perioral]] itching and local [[urticaria]]. Only occasionally have these food-induced allergies induced systemic responses. Researchers suspect that the cross-reactivity of latex with banana, [[avocado]], [[kiwifruit]], and [[chestnut]] occurs because latex proteins are structurally [[Homology (biology)|homologous]] with some other plant proteins.<ref name=Sussman/>