Abstract

Despite, the range of products derived from cassava, its consumption today may induce an allergic reaction cross with the latex food group. In fact, people allergic to latex can also develop an allergy to boiled cassava. The Association of latex allergy and allergy to vegetable provenance food is called latex syndrome - fruit. An increasing number of vegetables sources (such as cassava) have been associated with this potentially fatal disease (A. Gaspar et al., 2003; M. Ibero et al., 2007). The first cases of allergic reactions after the ingestion of boiled cassava have been reported in Brazil and Mozambique respectively in 2004 and 2007 (K. S. Santos et al., 2011) . Man e5 is the first allergen purified from the cassava which demonstrates a cross reactivity of IgE with Hev b 5 which is the responsible allergen for latex allergy. The data suggest that Hev b 5 could act as primary sensitizer and could therefore lead to allergic manifestations on the consumption of manioc without prior exposure (K. S. Santos et al., 2013). In Benin, no case of food allergy in cassava has been raised.

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