Rotten Potatoes & Allergies: What You Need to Know

Allergen

Potatoes contain patatin, a storage glycoprotein that can act as an allergen. Levels may increase with sprouting, greening, or rotting.

Potential Reactions

• Skin: Contact urticaria, itching, eczema flare.
• Respiratory: Sneezing, cough, wheeze, dyspnea (inhalation of spores/dust).
• GI: Nausea, vomiting, abdominal pain, diarrhea (ingestion).
• Anaphylaxis: Rare but possible in highly sensitized individuals.

Prevention & Management

• Discard potatoes with sprouts, green patches, soft spots, or foul odor.
• Store in cool, dark, dry, ventilated place.
• Wash/peel before cooking; cooking reduces but may not eliminate patatin.
• If allergic, avoid all potato products; carry epinephrine if history of severe reaction.
• Consult an allergist for testing and personalized plan.