Papaya is a fruit in the Caricaceae family of plants. It is sometimes called paw paw. This family of plants are usually found in South and Central America.

There are 2 allergens in papaya fruit recognised by the World Health Organization, Cari p 1 is a polygalacturonase (PG) and is responsible in part for ripening of fruit. This protein is usually a pollen allergen found in cedar and cypress trees. In food allergy PGs are responsible for oral allergy type symptoms as the patient first becomes sensitised to the pollen of this plant and then to the fruit.

A second allergen, Cari p 2, was identified in early 2020, it is a cysteine protease protein and is most likely the cause of the link to latex allergies.

Papaya is a low FODMAP food. FODMAP stands for Fermentable oligosaccharides, disaccharides, monosaccharides and polyols. Foods high in FODMAPs can cause symptoms of food intolerance, affecting the gastro intestinal system and this can be mistaken for a true IgE food allergy.

Papayas are a food low in salicylates. Salicylates have the potential to cause gastrointestinal food intolerance symptoms in people who are sensitive to salicylates.

You can read more about Food Intolerances on the dedicated Food Intolerance Page.

Latex Food Syndrome is caused by the body confusing the proteins it encounters in food to that of latex proteins to which it is already sensitised.

No other foods contain polygalacturonase, but it is found in the pollen of cedar, plane, cypress and olive trees as well as Timothy grass.

Other foods containing cysteine protease are kiwi and potatoes. These proteins also airway allergens and are found in dust mites and ragweed pollen.

Note the food lists are not exhaustive, the most up to date lists are on the Cross Reactivity Tool.

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