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Updated: Jul 14, 2026

Basophil Activation Test for Allergy Diagnosis
Published on: May 31, 2021
Diagnosis and natural course of allergy to cooked potatoes in children
L F A De Swert1, P Cadot, J L Ceuppens
1Pediatric Allergy, Department of Pediatrics, University Hospital Gasthuisberg, Katholieke Universiteit Leuven, Leuven, Belgium.
Insights
Allergy to cooked potatoes is common in young children and can be diagnosed using specific allergy tests. Most children outgrow this allergy by age four, but it may increase the risk of developing pollen allergies.
Area of Science:
- Pediatric Allergy and Immunology
- Clinical Diagnostics
- Immunology
Background:
- Heat-stable potato proteins can trigger severe allergic reactions in children.
- Accurate diagnosis of cooked potato allergy is crucial for effective management.
Purpose of the Study:
- To establish diagnostic criteria for cooked potato allergy.
- To characterize the clinical presentation and natural history of this allergy.
- To evaluate diagnostic performance of specific allergy tests.
Main Methods:
- Thirty-six infants and toddlers (4-36 months) with atopic symptoms and positive allergy tests were studied.
- Potato allergy was confirmed through provocation, elimination/reintroduction, or clinical history.
- Diagnostic accuracy of potato-specific IgE (CAP) and skin prick tests (SPT) was assessed.
Main Results:
- Common symptoms included eczema, gastrointestinal issues, urticaria, and wheezing; anaphylaxis occurred in some.
- Potato-CAP (cut-off >2 kU/l) showed 100% sensitivity and 62.5% specificity.
- SPT (score ≥3) had 100% sensitivity, while a score ≥4 had 100% specificity.
- 80% of children achieved tolerance by 16-102 months.
- Children with potato allergy had a higher incidence of developing pollen allergy by age 3-6 years compared to controls.
Conclusions:
- Potato-CAP and SPT are effective diagnostic tools for cooked potato allergy.
- Most children develop tolerance to cooked potato by a mean age of 4 years.
- Cooked potato allergy is a risk factor for subsequent pollen allergy development.
Background:
Allergy to heat stable potato proteins can cause severe allergic disease in children.
Objective:
To study diagnostic criteria for allergy to cooked potatoes and to describe its clinical characteristics and natural history.
Methods:
Thirty-six children, aged 4-36 months, with atopic symptoms and having a positive potato-CAP and/or skin prick test (SPT) were included. Potato allergy was documented by means of provocation, or elimination and reintroduction or an unequivocal clinical history. Potato-CAP and SPT with a commercial extract were evaluated for diagnostic performance.
Results:
Presenting symptoms in children with proven potato allergy (n = 17) were eczema (16 of 17), gastrointestinal complaints (eight of 17), urticaria and/or angioedema (five of 17), wheezing/rhinitis (three of 17) and anaphylaxis (two of 17). Fifteen children had previously diagnosed cow's milk protein allergy and were egg-sensitized. Potato-CAP at cut-off >2 kU/l provided a 100% sensitivity and a 62.5% specificity for diagnosis of potato allergy, while a SPT score >/= 3 had a 100% sensitivity and a score >/= 4 had a 100% specificity. Tolerance to cooked potato was achieved in 80% of subjects at age 16-102 months. Of 12 subjects having reached the age of 3 years during the study, 10 were re-evaluated at age 3-6 years: seven of 10 subjects had developed clinical pollen allergy, compared with four of 18 atopic controls (P < 0.05).
Conclusions:
Potato-CAP and SPT at specific cut-off are valuable tools in the diagnosis of allergy to cooked potato. Most children with potato allergy develop tolerance at mean age of 4 years. Allergy to cooked potatoes is a risk factor for the development of pollen allergy.
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