Introduction Potatoes (Solanum tuberosum L., fam. Solanaceae) represent a staple food in many countries. Worlwide about a thousand varieties are cultivated. ey are prepared in countless variations, appear in numer-ous convenience products and are used as a food additive. Apart from – starch, a calorie providing
substance, potatoes possess, a high level of vita-min C as well as protein of high biological value. In view of their widespread consumption, aller-gic reactions to potatoes are extremely rare. In most cases allergies occurred in the context of occupa-tional contact but have occasionally been described in a domestic setting as well [1, 2].We report on a 14 year old boy who developed a systemic allergic reaction a…er inhaling potato particles.