RT Book, Section
A1 Tinklepaugh, Mark S.
A2 Atchabahian, Arthur
A2 Gupta, Ruchir
SR Print(0)
ID 57260748
T1 Chapter 35. Latex Allergy
T2 The Anesthesia Guide
YR 2013
FD 2013
PB The McGraw-Hill Companies
PP New York, NY
SN 978-0-07-176049-2
LK accessanesthesiology.mhmedical.com/content.aspx?aid=57260748
RD 2024/04/24
AB Three  types:  Contact  dermatitis:  Eighty  percent  of  all  reactions  to  wearing  latex  glovesSeen  as  dry,  cracked  skin  worsened  by  powder  and  soapNonimmunological  responseTreat  by  avoiding  irritants  and  application  of  topical  steroidsType  IV  delayed  hypersensitivity:  Eighty  percent  of  all  immunological  responses  to  latexT-cell-mediated  immunological  response  to  latex  allergen,  usually  chemical  additive  of  latex  manufacturingUsually  presents  6–72  hours  after  exposure;  mild  itch  to  oozing  blisters  much  like  poison  ivy;  may  respond  to  topical  steroidsType  I  immediate  hypersensitivity:  IgE-mediated  reaction  to  proteins  found  in  latexMay  be  localized  with  immediate  urticaria  (hives)May  be  generalized  with  hives,  bronchospasm,  airway  obstruction,  anaphylaxis,  cardiovascular  collapseAt-risk  groups:  Health  care  workers:  Twenty-four  percent  of  anesthesiologists/nurse  anesthetists  have  contact  dermatitisPrevalence  of  latex  sensitization  in  anesthesiologists/nurse  anesthetists  is  up  to  15%,  and  that  in  general  population  is  up  to  6%Health  care  workers  who  are  patients  themselves  involved  in  up  to  70%  of  latex-related  adverse  eventsRubber  industry  workers,  greenhouse  workers,  and  hair  stylists  at  increased  riskPatients  with  multiple  surgeries:  Frequent  exposure  to  latex  products  experienced  by  patients  with  congenital  urological  anomalies  and  spina  bifida  can  have  incidence  as  high  as  60%Food  allergies:  Tropical  fruit  (avocado,  kiwi,  banana),  chestnuts,  stone  fruit  (peach,  nectarine,  apricot,  almond,  plum,  cherry).  Buckwheat,  a  grain  substitute  used  in  gluten-free  diets  of  patients  with  celiac  disease,  is  known  to  have  cross-reactivity  with  latexAllergy  history:  Atopic,  asthma,  rhinitis,  hay  fever,  or  eczema