Do Avocados Have Latex in Them?

Avocados are rich in nutrients: vitamin A, complex B, vitamins E, C, K, and H and minerals such as copper, magnesium, calcium, iron, and potassium are also among the elements present in Avocados.

The water content of the avocado by weight has an average of 74%. They also contain lutein and beta-carotene.

Avocado fiber represents 7%, which is quite high compared to other foods. 25% is soluble fiber and 75% is insoluble fiber. Soluble fiber nourishes the good intestinal flora.
But the total amount of nutrients is not the only thing that matters. It is also necessary that these nutrients are well absorbed. Some vitamins like vitamin A, vitamin D, vitamin E, and vitamin K, are soluble in fats, so they need to be combined with fats in order to be used. Avocado contains the perfect combination of fats and vitamins.

A study showed that adding avocado to the salad increases the absorption of antioxidants from 2.6 to 15 times.

Do Avocados Have Latex in Them?

Do Avocados have Latex in them?

What is the relationship between avocados and latex allergy? – During the last decade, mediated by IgE latex allergy has been recognized as a medical problem of enormous importance. At the same time, numerous studies have focused on cross-reactivity between foods and aeroallergens.

Recently, it has been postulated the existence of a latex-fruit syndrome, when it is evidenced a significant clinical association between both allergic reactions.

Several works have shown that between 20 and 60% of patients allergic to latex present reactions measured by IgE to a wide variety of food, mainly fruits such as bananas, avocados, chestnuts and kiwi. The demonstrations of clinical reactions are variable. They may include oral allergy syndrome along with severe anaphylactic reactions. The latter is quite a normal reaction which further signifies how clinically relevant is latex-fruit syndrome.

The diagnosis of hypersensitivity to food associated with latex allergy is based on the clinical history of immediate adverse reactions in relation with its ingestion, suggestive of being mediated by IgE.

The prick skin test with fresh food sample shows an agreement of 80% with the clinical diagnosis, being the best proof that we have at present to check the sensitization to foods of vegetable origin. Once the diagnosis is confirmed, it must be performed a diet free of food to which the patient is allergic.

What is a cross-reactivity?

Cross-reactivity is the phenomenon that occurs when the same IgE antibody is able to recognize different allergens present in different species (plants or animals), triggering the allergic response after contact with any of these species.

An allergen is a substance that, when introduced into the body, triggers an allergic response. The IgE antibody present in the patient’s blood reacts to that molecule as if it were an enemy, joins it and sets in motion a series of phenomena that determine the appearance of the clinical symptoms of allergy. IgE antibody does not recognize any part of the allergen molecule: only a certain area of it, whose configuration makes it easier for the IgE antibody to recognize it and bind it (it is often used to explain this union).

In a simple way, the metaphor of a key and a lock, which fit perfectly into each other because they have complementary forms. The part of the allergen to which the IgE antibody binds is called an epitope. For there to be cross-reactivity, there must be molecules of both species that present similar epitopes. So, it is not necessary that they are identical molecules, it is enough that they have a similar area, whenever that is precisely the area that behaves as an epitope: that is, the part of the molecule that joins the IgE antibody of the allergic patient. The epitope of both molecules can be similar, the more similar they are, the easier it is for the cross-reaction to occur; and if they are identical (which can happen), then the cross-reaction can always be expected to occur.

Conclusion:

Compared to another adverse effect of food allergies, avocado allergies are not dangerous. It can be observed digestive discomfort and skin disorders after eating avocado. On the other hand, allergic reactions should receive immediate attention to prevent development of complications.

In addition to this, rare cases of avocado allergy lead to a life-threatening condition called anaphylaxis.

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