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Published on: May 31, 2021
Potato Allergy in Children: Clinical Features, Laboratory Findings, and Tolerance Development
Zeynep Gulec Koksal1, Kezban Ipek Demir2, Ezgi Ulusoy Severcan2
1Department of Pediatric Allergy and Immunology, Ankara Etlik City Hospital, Ankara, Turkey, dr.zeynep.glc@gmail.com.
Insights
Potato allergy, often seen in infants with eczema, can cause reactions to cooked potato. Over half of children develop tolerance, underscoring the need for regular reassessment.
Area of Science:
- Pediatric Allergy
- Food Hypersensitivity
- Immunology
Background:
- Potato allergy is an underrecognized childhood food allergy.
- Clinical spectrum and natural history of potato allergy in children are not well-defined.
- Early introduction of potato into diets contrasts with its poorly understood allergic potential.
Purpose of the Study:
- Evaluate clinical characteristics of pediatric potato allergy.
- Assess diagnostic findings and tolerance development.
- Analyze the course of potato allergy in children at a tertiary center.
Main Methods:
- Included 43 children diagnosed with potato allergy (Oct 2022-June 2025).
- Diagnosis confirmed by clinical history, skin prick tests, and/or specific IgE.
- Oral food challenges (OFCs) used for diagnosis and re-evaluation; tolerance assessed at follow-up.
Main Results:
- Median age at diagnosis was 6 months; 76.7% had atopic dermatitis (AD).
- Reactions more common with cooked (74.4%) vs. raw potato; cutaneous symptoms predominated (97.7%).
- Anaphylaxis occurred in 4.6%; 55.8% achieved tolerance by follow-up.
Conclusions:
- Potato allergy presents early, often with AD, and cooked potato can trigger severe reactions.
- Cooked potato should not be considered safe due to potential for significant allergic reactions.
- Over half of children develop tolerance, emphasizing reassessment and individualized management.
Introduction:
Potato allergy is considered a rare and underrecognized food allergy in childhood. Despite early and widespread introduction of potato into infant diets, the clinical spectrum and natural course of potato allergy in children remain poorly defined. The aim of this study was to evaluate the clinical characteristics, diagnostic findings, and tolerance development in children with potato allergy followed at a tertiary pediatric allergy center.
Methods:
Children diagnosed with potato allergy between October 2022 and June 2025 were included. Diagnosis was based on a compatible clinical history supported by skin prick testing and/or potato-specific IgE measurement, with oral food challenge (OFC) performed when indicated. Clinical characteristics, laboratory findings, and follow-up data were analyzed to assess tolerance development. Patients without documented tolerance underwent re-evaluation, including supervised OFC when appropriate.
Results:
A total of 43 children were included. The median age at diagnosis was 6 months (interquartile range, 6-8), and 76.7% had concomitant atopic dermatitis (AD). Additionally, 67.4% had a history of other food allergies. Reactions occurred following ingestion in 73.1% and after skin contact in 26.9% of patients. Allergic reactions were more frequently triggered by cooked potato (74.4%) than by raw potato (25.6%). Cutaneous manifestations predominated (97.7%), while anaphylaxis occurred in 4.6% of patients. During follow-up re-evaluation, OFCs were conducted in 18 children, and 44.4% were positive. At follow-up, 55.8% of patients had achieved tolerance.
Conclusion:
Potato allergy may present early in life and is frequently associated with AD. Cooked potato can induce clinically significant reactions, including anaphylaxis, and should not be presumed safe. The development of tolerance in more than half of affected children highlights the importance of periodic reassessment and individualized management.
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