Potato Allergy: Symptoms, Causes, And What To Avoid

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Medical News TodaySubscribeWhat to know about potato allergies

Medically reviewed by Debra Sullivan, Ph.D., MSN, R.N., CNE, COI — Written by Jon Johnson on January 16, 2020

What is it?
Symptoms
Who might it affect?
Risk factors
Foods to avoid
Substitutes
Complications
Summary

Potato allergies are uncommon but can affect both adults and children. People with a potato allergy may have a mild to severe allergic reaction after eating or coming into contact with potatoes.

When a person has a potato allergy, their immune system reacts adversely to specific compounds in potatoes, which could include patatin or solanine. People with a potato allergy often have cross-sensitivities with other substances that contain similar allergens to those in a potato.

Avoiding potato in the diet may be harder than it seems since many foods contain potato derivatives as hidden ingredients.

In this article, we look at the symptoms, causes, and risk factors of a potato allergy. We also look at satisfying dietary alternatives and tips for avoiding potato products.

What is a potato allergy?

some raw potatoes that may cause an allergy — A person with a potato allergy may experience rhinitis, itchy skin, or a sore throat when they eat potatoes.

An allergy to potato happens when the immune system mistakes particular proteins in the potato for harmful substances. The body treats these intruders like viruses or bacteria, and the immune system responds by isolating and attacking them.

The immune system dispatches white blood cells and other compounds, such as the IgE antibody, to try and protect the body. Certain white blood cells and mast cells release histamine. This immune system response causes many of the symptoms of a potato allergy.

Several substances in potatoes may trigger the allergic reaction, including a glycoprotein called patatin and alkaloids such as solanine. Potato allergies may have cross-sensitivities with other allergies, including other plant allergies, food allergies, and latex allergies.

A potato allergy is not the same as potato poisoning. Reports of potato poisoning state that unripe, sprouting, or green potatoes contain toxic alkaloids, including solanine. When ingested, they can cause drowsiness, weakness, apathy, and gastrointestinal symptoms. This is rare — in most cases, potatoes are safe to eat and are a staple food in many countries.

Symptoms

People with a true potato allergy may react immediately after touching, peeling, or eating potatoes.

Symptoms may vary from person to person, but typical symptoms of a potato allergy include:

rhinitis, including itchy or stinging eyes, a runny or stuffy nose, and sneezing
red, itchy skin
hives, eczema, or similar rashes
a sore or scratchy throat

Potato allergies or intolerances may upset the digestive system as the potato substances travel through the body. Symptoms of digestive issues caused by a potato allergy or intolerance include:

nausea or vomiting
gas
bloating and cramps
diarrhea

Who might get a potato allergy?

Potato allergies can affect anybody, although they are relatively uncommon.

Researchers do not know how many people have a potato allergy, but one 2017 study that tested 2,000 people in a hospital allergy unit found that 10.1% were allergic to potatoes. Most of these people were allergic to raw, but not cooked, potato. The people studied were visiting an allergy clinic and probably had existing allergies, which likely makes this figure unrepresentative of the general population.

The researchers suggested that the potato allergy may links with cross-sensitization from other common plant allergens, such as birch and mugwort.

The above study did not find any severe allergic reactions, though there have been several reports of anaphylaxis from both raw and cooked potato.

The number of children with food allergies of one kind or another seems to be increasing in the United States. Similarly to other food allergies, children who develop a potato allergy may grow out of it. However, many adults who receive a potato allergy diagnosis remain affected by it for the rest of their lives.

Risk factors

Potato plants are part of the nightshade family Solanaceae, which also includes tomatoes, eggplant, and peppers. People who a potato allergy may also be allergic to other nightshade vegetables, as substances called glycoalkaloids in these plants can cause non-allergic poisoning. Learn more about nightshade allergies here.

Members of the nightshade family include:

potato
tomato
eggplant
paprika
cayenne
tobacco
tomatillos
goji berries
bell peppers
Pepino melon

People with an allergy to potatoes may have cross-reactivity with other members of the nightshade family.

Pollen-food syndrome, which puts a person at risk for allergic reactions to pollen from birch trees and particular plants, may also have links with potato allergies. Furthermore, people with potato allergies may also have an allergic reaction to latex.

An estimated 40% of children with food allergies have reactions to more than one food. Having one food allergy is a risk factor for having another.

Foods to avoid

Potatoes are an ingredient in many meals, snacks, and even drinks. People with an allergy or intolerance can avoid these foods to prevent allergy symptoms from arising.

Foods that use potato include:

chips, fries, and many salty snacks
vodka
casseroles
croquettes
certain kinds of pasta, such as gnocchi
many soups, stews, and purees

Potato starch or potato flour is a hidden ingredient in many food items, such as shredded mozzarella cheese and some cupcakes. Manufacturers use potato starch to thicken food, absorb water, or prevent certain ingredients from sticking together. Potato flour sometimes replaces wheat flour in recipes for baked goods.

Anyone with a potato allergy or intolerance must read the food labels on everything they buy to ensure they are free from potatoes.

Potato substitutes

Potato substitutes are popular because people want a varied diet and are trying to eliminate carbohydrates and starch. However, people can use many ingredients in place of potatoes, including:

Cauliflower. Blending steamed cauliflower and spices produces a dish similar to mashed potatoes.
Yuca is a tuber similar to a potato but does not cause a reaction in people who are allergic to potato. For an alternative to potato chips or french fries, people can slice them thinly, then bake or fry.
Turnips or avocado. Add seasoning and then bake or fry.

Complications

Some people experience a severe allergic reaction when exposed to potato, leading to anaphylaxis.

Anaphylaxis is a severe, acute allergic reaction, which can be life-threatening if left untreated. Symptoms of anaphylaxis caused by a food allergy usually include:

swelling of the eyes, mouth, throat, tongue, or face
shortness of breath or trouble catching a breath
vomiting
dizziness or loss of consciousness
a sudden drop in blood pressure

These symptoms usually appear and build up quickly, and they require immediate medical attention.

People with a known severe allergic reaction to potato or other substances will usually carry an antihistamine medication or epinephrine injection (EpiPen). Even if an individual is taking medication, a person who experiences these reactions will still require medical attention to ensure no further complications arise.

Summary

Potato allergies are unusual, but given how common potato products are in many cuisines, they can be bothersome. People with this allergy often have other allergies, too, such as latex, other nightshade vegetables, and other plants.

To avoid potatoes, people can look out for key products and add healthful substitutes to the diet, such as cauliflower, yuca, or turnips.

If a person suspects they have a potato allergy, a doctor can perform a range of allergy tests to find out and advise them on how best to prevent allergic reactions and treat symptoms as they arise.

Q:

Can people with a potato allergy eat sweet potatoes?

A:

With both root vegetables having potato in the name, you would expect that having a potato allergy would also include an allergy to the sweet potato. However, that is not the case, as the sweet potato belongs to a different family of plants called ‘morning glory.’ In addition, sweet potatoes do not contain the allergen patatin, as they use sporamin for their ‘tuber storage’ instead.

Debra Sullivan, Ph.D., MSN, R.N., CNE, COI Answers represent the opinions of our medical experts. All content is strictly informational and should not be considered medical advice.

Allergy
Food Allergy
Nutrition / Diet

How we reviewed this article:

SourcesMedical News Today has strict sourcing guidelines and relies on peer-reviewed studies, academic research institutions, and medical journals and associations. We only use quality, credible sources to ensure content accuracy and integrity. You can learn more about how we ensure our content is accurate and current by reading our editorial policy.

Chiriac, A. M., et al. (2017). Prevalence of sensitization and allergy to potato in a large population.https://www.sciencedirect.com/sdfe/pdf/download/eid/1-s2.0-S2213219816306778/first-page-pdf
Eke Gungor, H., et al. (2016). An unexpected cause of anaphylaxis: Potato.http://www.eurannallergyimm.com/cont/journals-articles/433/volume-unexpected-cause-anaphylaxis-potato-1156allasp1.pdf
Facts and statistics. (n.d.).https://www.foodallergy.org/life-with-food-allergies/food-allergy-101/facts-and-statistics
Fiocchi, A., et al. (2015). Sensitization pattern to inhalant and food allergens in symptomatic children at first evaluation.https://ijponline.biomedcentral.com/articles/10.1186/s13052-015-0204-9
Jackson, K. D., et al. (2013). Trends in allergic conditions among children: United States, 1997 – 2011.https://www.cdc.gov/nchs/data/databriefs/db121.pdf
Khalifa, I., et al. (2015). Physico-chemical, organolyptical and microbiological characteristics of substituted cupcake by potato processing residues.https://www.scirp.org/journal/paperinformation.aspx?paperid=53159
Koplin, J. J., et al. (2015). Epidemiology of food allergy and food-induced anaphylaxis: Is there really a Western world epidemic [Abstract]?https://www.ncbi.nlm.nih.gov/pubmed/26258921
Singh, P. M., et al. (2015). Effect of potato starch on quality characteristics of shredded mozzarella cheese during storage [Abstract].https://link.springer.com/article/10.1007/s13197-015-1807-2
Yang, X. & Li, J. (2015). A case of anesthetic treatment of appendicectomy to a patient under potato poisoning.https://file.scirp.org/pdf/CRCM_2015042213471731.pdf

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Medically reviewed by Debra Sullivan, Ph.D., MSN, R.N., CNE, COI — Written by Jon Johnson on January 16, 2020

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