EFSA assesses risks from glycoalkaloids - focus on potato consumption

The European Food Safety Authority (EFSA) has assessed the risks to human and animal health related to the presence of glycoalkaloids in food and feed, especially in potatoes and potato products.
Glycoalkaloids are naturally occurring compounds from the Solanaceae plant family, which includes potatoes, tomatoes, and eggplant.
Experts identified a health problem for infants and young children, taking into account both middle-aged and elderly consumers. In adults, a health problem exists only for the elderly. Glycoalkaloid poisoning can cause acute gastrointestinal symptoms such as nausea, vomiting, and diarrhea.
Based on the latest available findings, EFSA has determined the lowest observed side effects of 1 milligram per kilogram of body weight per day. This corresponds to the lowest dose at which undesirable effects are observed.
Peeling, boiling and frying can reduce the glycoalkaloids in food.For example, peeling potatoes can reduce their content by 25 to 75%, boiling in water between 5 and 65%, and frying in oil between 20 and 90%.

Hansa Terminhandel GmbH
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