Potato Specific IgE
- Sample Type
- Standard
- Fasting
- No
- Unit
- kUA/L
This component measures the levels of IgE antibodies specifically directed against potato proteins. As part of an Allergy Profile, it identifies Type I hypersensitivity. While cooked potatoes are rarely allergenic due to protein denaturation, raw potato exposure or specific heat-stable proteins can trigger reactions.
Check Your Result
Check Your Result
Enter your lab result to see where you stand compared to the standard reference range.
Why Context Matters
Cross-reactivity is common, particularly with latex (Latex-fruit syndrome) or other members of the Solanaceae family (tomatoes, eggplant, peppers). A positive IgE does not always correlate with clinical symptoms.
Lab ranges are statistical averages, not biological laws. "Normal" for a 20-year-old male isn't normal for a 60-year-old female.
Clinical References
Source-of-truth databases and clinical guidelines for Potato Specific IgE:
Official Sources
- EAACI guidelines on the management of IgE-mediated food allergy - PubMedpubmed.ncbi.nlm.nih.gov
- AAAAI-EAACI PRACTALL: Standardizing oral food challenges-2024 Update - PubMedpubmed.ncbi.nlm.nih.gov
Research & Guidelines
- PubMed: Potato Specific IgE Clinical GuidelinesNCBI / PubMed
Related Indicators
Medically Reviewed by Dr. Binoy Babu, MBBS
Board Certified Doctor • 10+ Years Clinical Experience
Dr. Babu is a practicing physician dedicated to empowering patients with clear, actionable medical information. He founded 2opi to bridge the gap between complex lab reports and patient understanding, ensuring everyone has access to a reliable second opinion.
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