Kiwi Allergy and the Latex-Fruit Connection: What UK Patients Should Know

Published: 28 February 2026 · Medically reviewed content · Written for UK patients

Kiwi allergy is one of the most commonly reported fruit allergies in Europe, and its prevalence in the UK has been rising steadily as kiwifruit consumption has grown over the past two decades. For some people, a reaction to kiwi is mild — a tingly, itchy sensation in the mouth that passes in minutes. For others, it can involve more significant symptoms including hives, swelling, gut disturbance, or — in rare cases — anaphylaxis.

What makes kiwi allergy particularly interesting from a diagnostic perspective is its connection to two distinct cross-reactivity pathways: pollen food syndrome (linked to birch or grass pollen) and latex-fruit syndrome (linked to natural rubber latex sensitisation). These two mechanisms produce different symptom profiles and carry different clinical implications — which is why understanding which pathway is relevant to you can make a real difference to how your clinician interprets your results.

This guide explains how kiwi reactions work, who is at higher risk, how component-resolved IgE blood testing can help clarify the picture, and what practical steps you can take in the UK.

Kiwi Reactions: Mild Mouth-Itch vs More Serious Allergy

Not all reactions to kiwifruit are the same. In clinical practice, kiwi reactions broadly fall into two categories, each driven by different immune mechanisms and different allergenic proteins.

Pollen Food Syndrome (Oral Symptoms)

Pollen food syndrome (PFS) — sometimes called oral allergy syndrome — is the most common cause of kiwi reactions in the UK adult population. It occurs in people who are already sensitised to certain pollens, particularly birch pollen or grass pollen. The immune system produces IgE antibodies against pollen proteins, and these antibodies also recognise structurally similar proteins found in certain raw fruits, vegetables, and nuts — including kiwi (Allergy UK, 2025).

The typical kiwifruit allergy symptoms in pollen food syndrome are:

• Itching, tingling, or mild swelling of the lips, mouth, tongue, or throat
• Symptoms that appear within minutes of eating raw kiwi
• Symptoms that resolve on their own within 30–60 minutes, usually without treatment
• No systemic symptoms (no widespread hives, no breathing difficulty, no gut involvement)

The key protein involved in pollen food syndrome kiwi reactions is Act d 8 — a PR-10 protein that is structurally similar to the major birch pollen allergen Bet v 1. Because PR-10 proteins are heat-labile (they break down with cooking), many people with PFS can tolerate cooked or processed kiwi without symptoms, even though raw kiwi triggers a reaction (BSACI, 2024).

While pollen food syndrome is generally considered mild, it is important to note that a small number of people do experience more significant reactions — particularly if they consume large quantities of the trigger food or exercise shortly afterwards. For this reason, any escalation in symptoms should be discussed with a clinician.

True IgE-Mediated Kiwi Allergy (Wider Symptoms)

A smaller but clinically significant group of people experience primary kiwi allergy — a more robust IgE-mediated reaction driven by stable allergenic proteins within the kiwifruit itself, rather than pollen cross-reactivity. The key proteins associated with primary kiwi allergy include:

• Act d 1 (actinidin) — a cysteine protease unique to kiwi and one of the most clinically relevant markers for primary kiwi sensitisation
• Act d 2 (thaumatin-like protein) — a heat-stable protein associated with more significant reactions
• Act d 5 (kiwellin) — another kiwi-specific protein that may be associated with clinical reactivity

Unlike PFS, true IgE-mediated kiwi allergy can produce systemic symptoms — that is, symptoms beyond the mouth and throat. These may include:

• Widespread urticaria (hives) or skin flushing
• Angioedema (deeper swelling, particularly of the face, lips, or throat)
• Abdominal pain, nausea, vomiting, or diarrhoea
• Respiratory symptoms such as wheezing, cough, or nasal congestion
• In rare cases, anaphylaxis — a life-threatening reaction requiring emergency adrenaline (NHS, 2025)

Because the proteins involved (Act d 1, Act d 2) are heat-stable, cooking does not reliably eliminate the risk. People with primary kiwi allergy may react to cooked, baked, or processed kiwi products as well as raw fruit (Anaphylaxis UK, 2025).

Latex-Fruit Syndrome Explained: Why Kiwi Is on the List

Latex-fruit syndrome is a well-documented clinical pattern in which people with a natural rubber latex allergy also react to certain plant-based foods. The link is driven by cross-reactivity: some proteins found in natural latex (particularly hevein and hevein-like proteins from the rubber tree Hevea brasiliensis) share structural similarities with proteins in specific fruits, vegetables, and nuts.

Kiwi is one of the most strongly associated foods in latex-fruit syndrome. The cross-reactive protein in kiwi linked to latex is Act d 11 — a class I chitinase containing a hevein-like domain. When someone sensitised to latex hevein encounters these structurally similar food proteins, their existing IgE antibodies may bind to them and trigger an allergic reaction (BSACI, 2024).

It is estimated that approximately 30–50% of people with a confirmed latex allergy may also react to one or more latex-associated foods. However, the reverse is less common — most people with kiwi allergy do not have a latex allergy. This asymmetry is important to understand, as it means that a kiwi reaction does not automatically require latex avoidance (Allergy UK, 2025). For a comprehensive look at how latex allergy affects diet, occupational safety, and surgical prep, see our full guide on latex-fruit syndrome and cross-reactive foods.

Other Foods That Can Cross-React: The Latex Allergy Foods List

Beyond kiwi, several other foods have been associated with latex-fruit syndrome due to shared hevein-like proteins. The most commonly reported include:

• Banana — one of the most frequently reported latex-associated food reactions
• Avocado — another strongly associated fruit
• Chestnut — particularly relevant in European diets
• Papaya and mango — tropical fruits with documented cross-reactivity
• Tomato, potato, and bell pepper — less commonly reported but recognised in some studies
• Fig, passion fruit, and pineapple — occasional associations

It is critical to emphasise that having a latex allergy — or reacting to one food on this latex allergy foods list — does not mean you will react to all of them. Cross-reactivity is variable and depends on the specific proteins involved and the individual's sensitisation profile. Many people with latex allergy eat most of these foods without any problems. Blanket avoidance without clinical evidence is generally not recommended (BSACI, 2024).

Who Is at Higher Risk?

Certain groups have a higher likelihood of developing kiwi allergy or latex-fruit syndrome:

• People with confirmed latex allergy — the strongest risk factor for latex-fruit syndrome. This is particularly relevant for healthcare workers, laboratory staff, and others with occupational latex exposure
• People with birch or grass pollen allergy — pollen sensitisation is the primary driver of pollen food syndrome affecting kiwi, as well as apple, hazelnut, cherry, and other raw fruits. If you have hay fever and notice oral symptoms with raw fruits, PFS is a likely explanation
• People with an atopic background — a personal or family history of eczema, asthma, or allergic rhinitis increases the overall likelihood of developing IgE-mediated food sensitivities
• People who have had multiple surgeries — repeated surgical procedures (particularly in childhood) have been associated with increased rates of latex sensitisation, which can in turn increase the risk of latex-fruit syndrome
• People with spina bifida — this group has historically high rates of latex allergy due to frequent early medical interventions involving latex-containing equipment (NHS, 2025)

How Testing Can Help: Components vs Whole Allergen

If you suspect you have a kiwi allergy, targeted IgE blood testing can provide useful information — but the type of test matters. Understanding the difference between whole-allergen testing and component-resolved testing is key to getting the most informative results.

What a Kiwi Components Test Aims to Clarify

A traditional whole-allergen kiwi IgE test measures the total amount of IgE antibodies your immune system has produced against kiwifruit proteins collectively. A positive result tells you that you are sensitised to something in kiwi — but it cannot distinguish between pollen cross-reactivity (mild PFS) and primary kiwi allergy (potentially more significant reactions).

A kiwi components IgE test goes further by measuring IgE against individual allergenic proteins within kiwi. This is called component-resolved diagnostics (CRD), and it can help your clinician assess:

• Act d 1 positive — sensitisation to actinidin, a primary kiwi allergen. Associated with a higher risk of systemic reactions and reactions to both raw and cooked kiwi
• Act d 8 positive — sensitisation to a PR-10 protein cross-reactive with birch pollen. Suggests pollen food syndrome with typically mild oral symptoms and potential tolerance of cooked kiwi
• Act d 2 or Act d 5 positive — sensitisation to other kiwi-specific proteins that may be associated with more significant clinical reactions

This level of detail can make a genuine difference to clinical decision-making. For example, a patient with IgE to Act d 8 only (pollen cross-reactivity) may be managed quite differently from a patient with IgE to Act d 1 (primary kiwi allergen), even though both would show as “kiwi positive” on a whole-allergen test. At Allergy Clinic, we offer specific IgE blood tests including kiwi component panels alongside comprehensive allergen screening such as the ALEX² test, which covers over 300 allergens and components from a single blood sample (BSACI, 2024).

Why History Still Matters

Component testing is a powerful tool, but it does not replace clinical history. A positive IgE result — even to a specific component — indicates sensitisation, not necessarily clinical allergy. Your clinician will consider:

• What symptoms you experienced and how quickly they appeared
• Whether you reacted to raw kiwi, cooked kiwi, or both
• Whether you have a history of latex exposure or known latex allergy
• Whether you have pollen allergy (particularly birch) and react to other raw fruits
• Whether you have ever had a severe or systemic reaction to any food

The combination of component testing and a detailed clinical history provides the most complete picture. This is why we recommend discussing your results with your GP, allergist, or immunologist — our service provides the diagnostic data, while your clinician provides the clinical interpretation.

Practical Avoidance and Food-Label Tips (UK Context)

If your clinician has confirmed that kiwi avoidance is appropriate for you, the following practical guidance may help:

Identifying Kiwi in Food Labels

Kiwi is not one of the 14 major allergens that must be declared on UK food labels under current Food Standards Agency (FSA) regulations. This means that while common allergens like peanuts, tree nuts, milk, and eggs must be clearly highlighted on packaged food, kiwi may appear only in the general ingredients list without special emphasis. You will need to read ingredients lists carefully (Food Standards Agency, 2025).

Look out for kiwi in:

• Fruit salads, smoothies, juices, and fruit-based drinks
• Desserts, pavlovas, tarts, and fruit-topped cakes
• Yoghurts, ice creams, and sorbets with fruit flavouring
• Marinades and sauces (actinidin, the enzyme in kiwi, is sometimes used as a natural meat tenderiser)
• Supplements and health drinks marketed with “superfruit” ingredients

Eating Out

When eating at restaurants or ordering takeaway food, UK food businesses are required under Natasha's Law (Prepacked for Direct Sale regulations) and existing allergen legislation to provide allergen information on request. However, because kiwi is not among the 14 named allergens, it may not be routinely flagged. If kiwi is a confirmed trigger for you, it is important to:

• Inform the restaurant or food provider directly about your allergy
• Ask specifically about kiwi in fruit-based dishes, sauces, and garnishes
• Consider carrying a chef card or allergy card that clearly states your allergy — organisations such as Anaphylaxis UK provide templates

If You Also Have Latex Allergy

If your clinician has confirmed both kiwi and latex allergy, you may also need to take precautions with latex-containing products:

• Medical gloves — request latex-free alternatives at dental, medical, and beauty appointments
• Household gloves — use nitrile or vinyl alternatives
• Condoms and diaphragms — latex-free options are widely available
• Balloons and some sports equipment — may contain natural rubber latex

Information about managing latex allergy in daily life is available from Allergy UK and Anaphylaxis UK (Anaphylaxis UK, 2025).

Frequently Asked Questions

Is kiwi allergy always linked to latex allergy?

No. Kiwi allergy and latex allergy can occur independently. While the two conditions share cross-reactive proteins, many people with kiwi allergy have no latex sensitivity. Kiwi reactions can also be driven by pollen food syndrome (linked to birch or grass pollen sensitisation) rather than latex. A component-resolved IgE blood test can help clarify the underlying sensitisation pattern (Allergy UK, 2025).

Can cooked kiwi be tolerated in pollen food syndrome?

In many cases, yes. Pollen food syndrome is typically caused by IgE directed against heat-labile proteins (such as Act d 8) that break down when heated. This means cooked or baked kiwi may be tolerated by some people who react to raw kiwi. However, this is not guaranteed for every individual, and if you have ever had a severe reaction to kiwi, you should not experiment with cooked forms without guidance from a qualified clinician (BSACI, 2024).

What does ‘components’ mean in allergy testing?

In allergy diagnostics, ‘components’ refers to the individual allergenic proteins within an allergen source. Traditional tests use a whole extract (e.g., “kiwi”), while component-resolved diagnostics measures IgE against specific proteins — such as Act d 1 (actinidin, a marker for primary kiwi allergy) or Act d 8 (a PR-10 protein linked to pollen cross-reactivity). Knowing which component you are sensitised to helps your clinician assess the likely nature and significance of your reactions. You can learn more about how results are reported in our guide to understanding kU/L and IgE levels on your lab report.

Do I need to avoid all latex-related fruits?

Not necessarily. Having a latex allergy or reacting to one latex-associated fruit does not automatically mean you will react to all others on the latex allergy foods list. Cross-reactivity is variable and depends on the specific proteins involved. Many people with latex-fruit syndrome tolerate some of these foods without any problems. Your clinician can use your symptom history and, where appropriate, targeted IgE testing to identify which foods — if any — you need to avoid (BSACI, 2024).

Can children outgrow kiwi allergy?

The evidence on outgrowing kiwi allergy is limited compared to well-studied allergens like milk and egg. Some children with mild pollen food syndrome-type reactions may see symptoms change as they grow, but primary kiwi allergy driven by stable proteins such as Act d 1 may be more persistent. Periodic reassessment by a specialist — potentially including repeat IgE testing — can help determine whether sensitisation levels have changed. Any decision to reintroduce kiwi should be guided by a qualified clinician.

Can you be allergic to green kiwi but not gold kiwi?

Possibly. Green kiwi (Actinidia deliciosa) and gold kiwi (Actinidia chinensis) contain different levels of certain allergenic proteins. Some studies suggest that gold kiwi may contain lower concentrations of actinidin (Act d 1), which could theoretically result in milder or absent reactions in some sensitised individuals. However, other allergenic proteins are shared between both varieties, so tolerance of one does not guarantee safety with the other. Discuss any observations with your clinician before drawing conclusions.

How common is kiwi allergy in the UK?

Kiwi allergy has become increasingly recognised in the UK and across Europe over the past two decades, likely reflecting increased kiwifruit consumption and greater clinical awareness. While precise UK prevalence figures are not well established, kiwi is now considered one of the more common fruit allergens in European populations. Reactions can range from mild oral symptoms to more significant IgE-mediated reactions, including rare cases of anaphylaxis (NHS, 2025).

Considering an Allergy Blood Test?

If you have experienced reactions to kiwi — whether mild oral symptoms or more significant responses — targeted IgE blood testing can provide useful diagnostic information to share with your clinician. Component-resolved testing is particularly valuable for kiwi, as it can help distinguish between pollen cross-reactivity and primary kiwi sensitisation.

At Allergy Clinic, we offer nurse-led venepuncture and laboratory-analysed specific IgE testing — from individual allergen and component tests to comprehensive panels covering over 300 allergens. Our service provides a diagnostic blood sample and a detailed laboratory report. We recommend taking your results to your GP, allergist, or immunologist for clinical interpretation and personalised guidance.

Explore available allergy tests and book an appointment →

Sources

• NHS — Food allergies overview, Anaphylaxis, Latex allergy. Available at: nhs.uk/conditions/food-allergy
• Allergy UK — Factsheets on fruit allergy, pollen food syndrome, latex allergy, and patient guidance. Available at: allergyuk.org
• British Society for Allergy and Clinical Immunology (BSACI) — Guidelines on food allergy diagnosis, component-resolved diagnostics, and latex allergy. Available at: bsaci.org
• Anaphylaxis UK — Guidance on food allergy management, anaphylaxis action plans, and chef cards. Available at: anaphylaxis.org.uk
• Food Standards Agency — UK allergen labelling regulations, Natasha's Law, and the 14 named allergens. Available at: food.gov.uk
• NICE — Clinical Knowledge Summaries: Food allergy, Anaphylaxis. Available at: nice.org.uk