Potatoes are in the Solanaceae
family of plants, also known as nightshades. Other edible plants in this family include aubergine (eggplant), peppers, goji berries and tomatoes.
There are 4 main allergens associated with potatoes. The main allergen in potato is patatin (also known as sol t 1) which is thought to cause the majority of allergic reactions.
Patatin proteins are used by the plant for storage and are similar in shape to an allergen in latex
called Hev b 7. The protein can cause skin irritation, usually on the hands from peeling or handling the vegetable.
The other proteins are cysteine protease protein, serine protease inhibitor and a cathepsin D inhibitor.
Potato and sweet potato
are not closely related. Sweet potato is not considered to be cross reactive with latex, but is linked to food protein induced enterocolitis (FPIES).
Fresh potatoes are low in sulphites
, processed, dried and canned potatoes may be moderate in them. Sulphites are inorganic salts used in preservations and have the potential to cause symptoms of food intolerance to those sensitive to sulphites, this food intolerance is more common in asthmatics. An improvement in symptoms can be made with a change to a low sulphite diet.
Potatoes are a low FODMAP food. FODMAP
stands for F
olyols. 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.
Potatoes are low to moderate in salicylates
depending on the variety. This gives it the potential to cause gastrointestinal food intolerance symptoms in people who are sensitive to salicylates.
Potato is one of the few vegetables to contain a moderate amount of lectins
, another cause of food intolerance. Cooking foods with lectins makes them more digestible and can reduce the symptoms of food intolerance.
You can read more about sweet potato
intolerances on the dedicated page.
You can read more about Food Intolerances
on the dedicated Food Intolerance Page.
There may be some cross reactivity with potatoes, latex and other foods containing latex-like proteins. This is called Latex Food Syndrome
Foods linked to Latex Food Syndrome may have linked allergies to foods which contain high levels of chitinase like avocado, jackfruit, fig, avocado, banana, corn (maize), kiwi, papaya, pomegranate and tomatoes.
Other foods containing cysteine protease are papaya and kiwi. Melon also contains a serine protease inhibitor protein.
Allergen Encyclopedia - Potato
Allergies Explained - Potato Allergy and Intolerance
Science Direct - Patatin
Health 24 - Allergic to potatoes?
Healthline - FODMAP Foods
ATP Science - Salicylate Food List
Science Direct - Serine Protease Inhibitors
Science Direct - Cysteine Protease
Articles and Journals
Food-dependent exercise-induced anaphylaxis due to potato snacks involving recurring psychogenic abdominal pain, 2023
The Precision Allergy Molecular Diagnosis (PAMD@) in Monitoring the Atopic March in a Child with a Primary Food Allergy: Case Report, 2022
Prevalence and Patterns of Latex Glove Allergy among Healthcare Workers in a Tertiary Care Center In South India - A Cross-Sectional Study, 2022
Dietary Lectins: Gastrointestinal and Immune Effects, 2020
Allergy to vegetables belonging to the Solanaceae family, 2019
Anaphylaxis to hidden potato allergens in a peach and egg allergic boy, 2017
Prevalence of sensitization and allergy to potato in a large population, 2017
Aubergine and Potato Sensitivity with Latex Sensitisation and Oral Allergy Syndrome, 2013
Cross-reactivity syndromes in food allergy, 2013
Anaphylaxis in an infant to raw potato, 2011
Contact urticaria to raw potato, 2009
Evaluation of patatin as a major cross-reactive allergen in latex-induced potato allergy, 2002
Identification of four novel potato (Solanum tuberosum) allergens belonging to the family of soybean trypsin inhibitors, 2001
Identification of patatin as a novel allergen for children with positive skin prick test responses to raw potato, 1999
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