Table 1.

Foods That Cross-React with Latex^10–12

Foods with high latex proteins	Avocado, kiwi, banana, chestnut
Foods with moderate latex proteins	Apple, carrot, celery, melon, papaya, potato, tomato
Foods with low or undetermined latex proteins	Apricot, buckwheat, citrus, cherry, coconut, fig, grape, hazelnut, lychee, mango, peach, pear, persimmon, pineapple, plum, shellfish, soybean, strawberry, sunflower seed, walnut, watermelon, zucchini