Key Allergens

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, often referred to as allergic contact dermatitis.

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).

Potato starch is extracted from raw potatoes and then dried, so it still has the potential to cause allergic reactions. It is a common ingredient in gluten free foods as a replacement for wheat products, as a thickener in soups and sauces and as an ingredient in fried goods to add a crispier texture.

Food Intolerances

Food is low in FODMAP Food is moderate in sulphites Food is low in salicylates Food is medium in lectins

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 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.

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.

Associated Syndromes

There may be some cross reactivity with potatoes, latex and other foods containing latex-like proteins. This is called Latex Food Syndrome.

Cross Reactivity

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?

Sulfite Foods

Healthline - FODMAP Foods

ATP Science - Salicylate Food List

Science Direct - Serine Protease Inhibitors

Science Direct - Cysteine Protease

Articles and Journals

A rare case of food-dependent exercise-induced anaphylaxis by potato snacks, 2024

Immunoglobulin E-Mediated Food Sensitization in a Moroccan Pediatric Population with Celiac Disease, 2024

Food allergy outside the eight big foods in Europe: A systematic review and meta-analysis, 2024

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

Anaphylaxis due to potato starch (possibly caused by percutaneous sensitization), 2024

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

Let me know if you found any of these interesting or useful. If you spot an article or research that you think is interesting you can message me or tag me on Facebook or Twitter - links at the bottom of the page.

Original Website Design by Jemma Dalton - © Allergy Resources. All rights reserved.

Privacy Policy

Follow Us