Dorothy FarrarPotato allergy
Potato allergy is a food allergy . The allergy is comparatively rare in the population. In the context of potato allergy, the people affected are allergic to certain allergenic substances in the potato. Depending on the patient, allergic reactions develop when the potato is processed in different ways. In the majority of cases, however, there is an allergy to raw potatoes.
What is garlic allergy?
Potato allergy is an allergy to potato products. Basically, the potato is a so-called nightshade plant. The plant’s botanical name is Solanum tuberosum and it comes from the South American continent. The potato is an important staple food in many countries. Despite the increasing variety of foods, there are still potatoes in many foods today. The associated allergenic substances pose a significant risk for people with a potato allergy.
Since the potato is used in various preparation forms in a large number of finished products and as an additive, people with a potato allergy are exposed to considerable dangers in everyday life. Because sometimes even small traces of the potato are enough to trigger strong allergic reactions in the affected person. For this reason, allergy sufferers are forced to carefully examine all lists of ingredients before consuming the product. A potato allergy usually has a significant impact on the everyday life of the sick patient.
Causes
In principle, the potato allergy is an allergy that occurs comparatively rarely. The enormous rarity of the allergy becomes particularly apparent when the number of people with a potato allergy is compared to the potato products they eat. The allergen responsible for potato allergy is believed to be a specific essential oil. This oil also gives the potato its characteristic smell, especially when it is raw.Research indicates that the allergenic essential oil is destroyed at very high temperatures. Such high heat is achieved, for example, when deep-frying potatoes, but not when cooking at 100 degrees Celsius. This also explains why the essential oil is still stable in the steam when cooking potatoes. But even fried potato dishes such as French fries are not safe food for allergy sufferers. Because in many cases there are still insufficiently heated parts in the middle of the individual French fries. This mass still contains the allergenic essential oil and may cause severe allergic reactions in sensitive people. The same applies to potato pancakes and other fried potato products.
In most cases, the sick people suffer from a potato allergy to raw potatoes. Many people with potato allergies become sensitized to the allergen they contain through regular contact with raw potatoes. Because of this, certain groups of people are particularly at risk of developing potato allergy. Cooks, for example, who often come into contact with potatoes at work, are at increased risk. In addition, various observations show that people with an allergy to hazelnut and birch pollen suffer from a potato allergy more often than other people. In addition, a cross-allergy to latex may develop.
symptoms and course
Typical symptoms:
Potato allergy is not always easy to diagnose because the symptoms are similar to other types of food allergies. Since potatoes are contained in numerous products, the suspicion of a potato allergy tends to come up late. Instead, the patients are often exposed to considerable suffering for a long time due to the non-specific allergy symptoms. In addition, the allergens contained in the potato not only pose a problem for allergy sufferers in food, but also when used in cosmetic products.
If patients notice the typical symptoms of a potato allergy, a doctor should be consulted. Common symptoms associated with a potato allergy are, for example, complaints of the gastrointestinal tract with nausea, vomiting and diarrhea. So-called contact reactions appear on the skin and mucous membranes. Such allergy symptoms are already possible when inhaling cooking steam. Some affected people experience itchy skin, watery eyes and a runny nose. Headaches often result as the bronchi constrict.
Diagnose
If you suspect a potato allergy, you should contact your family doctor. After an initial consultation with the patient and the classification of the symptoms, the doctor usually refers the patient to an allergist. There, an anamnesis takes place again, during which the complaints are discussed. The patient indicates, for example, when and under what circumstances the allergic symptoms appear. Keeping a diary of the food you eat is particularly helpful.
In most cases, a prick test is used to diagnose potato allergy. Small areas of skin on the forearm are easily injured and treated with the allergenic substances. The reaction provides indications of the presence of a potato allergy. As a rule, potatoes in their native form are used for the investigation.
complications
The complications and symptoms of a potato allergy usually depend very much on the severity of the allergy. For this reason, a general prediction of the complications is usually not possible. First and foremost, however, patients with a potato allergy suffer from reddening of the face and possibly also from itching . There can also be pain in the stomach or abdomen, which is accompanied by vomiting or nausea. Potato allergy can also cause diarrhea or constipation.
Furthermore, in addition to the potato allergy, the person concerned may also suffer from other allergies. Swelling or breathing difficulties can also occur with this allergy. In acute emergencies, the symptoms can be alleviated with the help of medication. However, causal treatment of potato allergy is not possible. Those affected must therefore avoid potatoes in their lives and diet. There are no particular complications. As a rule, the life expectancy of the patient is not negatively influenced or reduced by the potato allergy.
treatment and therapy
Basically, in the case of a food allergy, any consumption of the allergy-triggering substance (allergen) should be consistently avoided. In the case of a potato allergy, this means that potatoes should be completely eliminated from the menu. This applies to unprocessed potatoes as well as to finished products or potato powder (e.g. potato chips, instant puree).
If an allergic reaction occurs, a doctor can prescribe antihistamines and anti-inflammatory cortisone to alleviate typical symptoms (e.g. reddening of the skin, itching, swelling).
In the case of a potato allergy, various cross-allergies are possible. Observations indicate, for example, an association with latex allergy. In principle, there is a risk of anaphylactic shock for sensitive patients with a potato allergy.
Such a state of shock acutely threatens the life of those affected and gives reason to call an emergency doctor immediately and to initiate life-saving measures (see graphic). If there is no timely intervention, the sick people often die of respiratory arrest as a result of anaphylactic shock.
prevention
The most important pillar in allergy prevention is the consistent avoidance of allergy-causing substances (allergens). Therefore, the consumption of potatoes and processed potato products should be strictly avoided.
Hello and welcome to my Health Guide & Encyclopedia! My name is Dorothy Farrar, and I'm the founder and main author of this platform.
My passion for health and wellness started at a young age when I became interested in the connection between the food we eat and the way we feel. This fascination led me to study nutrition and dietetics in college, where I learned about the importance of a balanced diet and the impact of various nutrients on the body.