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Case Report


Allergy to Cassava: A New Allergenic Food With Cross-Reactivity to Latex


M Ibero,1 MJ Castillo,1 F Pineda2

1 Unitat d’Al·lèrgia, Hospital de Terrassa, Barcelona, Spain
2 Laboratorio de Aplicaciones, Diater SA, Madrid, Spain

J Investig Allergol Clin Immunol 2007; Vol. 17 (6): 409-412



Patients who are allergic to latex (Hevea brasiliensis) may exhibit cross-hypersensitivity with foods. We present a case of anaphylaxis due to cassava in a patient suffering from pollinosis, latex allergy, and latex-fruit syndrome. We performed sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and immunoblotting with cassava, avocado, chestnut, banana, kiwi, and latex extracts in order to analyze the protein bands and their molecular weights, and identify immunoglobulin (Ig) E binding bands. Immunoblot inhibition and enzyme-linked immunosorbent assay (ELISA) inhibition were performed with latex in order to assess cross-reactivity. Cassava exhibited numerous protein bands, 5 of which were IgE-binding (89.75, 46.28, 26.68, 21.38, and 19.49 kd). These cassava IgE-binding bands were 100% inhibited by preincubation of the patient’s serum with latex extract. The ELISA inhibition between latex and cassava was 23%. Our results confi m cassava as another food with clinical cross-reactivity in patients suffering from latex allergy.

Key words: Cassava. Latex-fruit syndrome. Cross-reactivity.