Reactions to latex proteins in food are caused by reactions to some of the many proteins in the latex plants
The most common latex food cross-reactions include: bananas, avocado, chestnut, apple, kiwi, potato, tomato, melon, papaya. Less common are reactions to: apple, fig, pineapple, peach, pear, passion fruit, walnut, hazelnut, almond, carrot, grapefruit, strawberry, spinach, lettuce, celery, diverse spices. Contact allergies with latex products, as well as certain plants (e.g. fig, gum, oleander, cactus), are frequently observed.