International archives of allergy and immunology · 2026
Potato Allergy in Children: Clinical Features, Laboratory Findings, and Tolerance Development.
СтатьяНазвание и аннотация: Перевод в очереди
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Gulec Koksal Zeynep, Ipek Demir Kezban, Ulusoy Severcan Ezgi, Ertugrul Aysegul, Sirin Seda
Аннотация
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.
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.