Allergen,Individual-Food Potato Aaloo (Solanum Tuberosum)

Potatoes are a very versatile food, having a mild flavour and readily accepting the flavour of other foods. Occasionally eaten raw, they are usually boiled, baked, fried, or added to soups, stews, etc. Cooked potato can also be dried and made into a powder and then used as a thickener, or can be added to cereal flours for bread, biscuits, and so one. Emollient and cleansing face masks are made from potatoes; these are used to treat hard, greasy and wrinkled skins.

Potatoes are part of the nightshade plant family. If an individual is allergic to potatoes, it is also possible to be allergic to other items in this family viz. tobacco, eggplant, tomato, paprika, different types of peppers etc.

An allergy to potato triggers a reaction in an individual's immune system. The body views certain substances as toxic and produces IgE antibodies to these contaminants. These antibodies cause histamine to be released, which will cause the symptoms of an allergic reaction.

Associated Tests: Allergy - Adult (Comprehensive) Panel , Allergy Screening

Written by : Supriya Kulkarni, Lead-Content & Training

Reviewed by : Dr. Alap Christry M.D. AVP-Lab Operations & Scientific Business Head-Clinical Chemistry