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.

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.

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.

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