Potatoes (f35)0478
Potato (Solanum tuberosum L.) is the third largest cultivated crop in the world, belonging to the nightshade family. It grows in humid and temperate climate zones. Potato allergy occurs in 5.7-19.3% of the population according to data from various countries. Consumption of potatoes in allergic individuals can cause bronchial asthma, allergic rhinoconjunctivitis, and atopic dermatitis. The main allergen is Sol t1 (patatin), which causes sensitization in 75% of patients with potato allergy. There is cross-reactivity between allergens of potato, tomato, latex, and birch.
FEIA (Fluorescence Enzyme Immunoassay), ImmunoCAP (Solid-phase Immunofluorescence) – quantitative determination of specific IgE antibodies.
- Diagnosis of allergic reactions to potato.
- Assessment of sensitization level and risk of allergy development.
- Monitoring therapy effectiveness.
- Assessment of sensitization level after allergen avoidance.
- Evaluation of immune system status.
- Blood should be drawn in the morning on an empty stomach or 4 hours after eating.
- Drinking plain still water is allowed.
- Do not smoke for 30 minutes before the test.
- For children under 1 year – no food 30-40 minutes before the test; for children 1-5 years – 2-3 hours fasting.
Potato is cultivated in over 150 countries worldwide, especially in temperate climate zones. The allergen patatin (Sol t1) is a thermolabile glycoprotein allergen of primary importance. Cross-reactions with birch pollen, grasses, latex, and tomatoes increase the risk of allergic manifestations in patients. Determination of specific IgE to potato aids in diagnosis and selection of appropriate allergy treatment.