Glycoalkaloids in potatoes: public health risks assessed (2024)
EFSA has assessed the risks to human and animal health related to the presence of glycoalkaloids in food and feed, particularly in potatoes and products derived from potatoes.
Glycoalkaloids are naturally occurring compounds found in the Solanaceae family of plants, which includes potatoes, tomatoes and aubergines.
Experts identified a health concern for infants and toddlers, considering both mean and high consumers. Among adults, there is a health concern for high consumers only. Glycoalkaloids poisoning can cause acute gastrointestinal symptoms, such as nausea, vomiting and diarrhoea.
Based on the latest available knowledge, EFSA derived a lowest observed adverse effect level The lowest level of a substance that has been observed to cause harm in an exposed population. of 1 milligram per kilogram of body weight per day. This equates to the lowest dose The total amount of a substance (e.g. a chemical or nutrient) given to, consumed or absorbed by an individual organism, population or ecosystem. at which undesired effects are observed.
Peeling, boiling and frying can reduce the content of glycoalkaloids in food. For example, peeling potatoes can reduce their content by between 25 and 75%, boiling in water between 5 and 65%, and frying in oil between 20 and 90%.
Among adults, there is a health concern for high consumers only. Glycoalkaloids poisoning can cause acute gastrointestinal symptoms, such as nausea, vomiting and diarrhoea. Based on the latest available knowledge, EFSA
EFSA
The European Food Safety Authority (EFSA) provides independent scientific advice on food-related risks. EFSA issues advice on existing and emerging food risks. This advice informs European laws, rules and policymaking – and so helps protect consumers from risks in the food chain.
Other poisoning symptoms such as drowsiness, apathy, confusion, weakness, visual disturbances, rapid and weak pulse and low blood pressure may appear as a result of dehydration after vomiting and diarrhea. In severe cases, glycoalkaloids can cause paralysis, respiratory failure, heart failure and coma.
Symptoms associated with glycoalkaloid poisoning from potatoes include a bitter or burning sensation in the mouth and flu-like symptoms such as nausea, vomiting, stomach and abdominal cramps, and diarrhea.
The amount of glycoalkaloid found in the potato tubers generally fell within the two categories: ≤100 mg TGA/kg or 100–200 mg TGA/kg, compare the recommended safety levels mentioned above (FAO/WHO, 1999, Slanina, 1990).
Solanine is a toxic glycoalkaloid known to accumulate under certain conditions in potato plant, sprouts and tuber in levels which, if ingested, may cause poisoning in humans and farm animals.
One study suggests that doses of 2 to 5 mg/kg of body weight can cause toxic symptoms, and doses of 3 to 6 mg/kg of body weight can be fatal. Symptoms usually occur 8 to 12 hours after ingestion, but may occur as rapidly as 10 minutes after eating high-solanine foods.
Potatoes are known to contain glycoalkaloids which may induce gastrointestinal and systemic effects if consumed in high amounts. Local consumers are seldomly exposed to levels of glycoalkaloids that cause serious health effects.
Solanine is naturally present in all potatoes, generally in the upper one-eighth of the skin. It is a colorless alkaloid with a bitter taste. Usually, a person will not keep eating a bitter potato because of the taste. However, if they were to eat a large amount of green potato they might get solanine poisoning.
Sometimes called eyes, these frilly growths can look worrisome but are entirely natural. Sprouted potatoes are safe to eat, too; just remove the eyes and check the rest of the potatoes for freshness.
Peeling significantly reduces glycoalkaloid concentration, because glycoalkaloids are partly removed from potato tubers with the skin. Also, boiling potatoes in water and also the frying process remove partly the glycoalkaloids.
All solanacea plants, which include tomatoes, potatoes, and eggplants, contain natural toxins called solanines and chaconine (which are glycoalkaloids). While levels are generally low, higher concentrations are found in potato sprouts and bitter-tasting peel and green parts, as well as in green tomatoes.
In previous studies, researchers found that the average glycoalkaloid content in baked potato peels was 20 milligrams per 100 grams of fresh weight, the upper limit considered safe. When fried, however, the content of the chemical more than doubled to 44 milligrams per 100 grams.
Glycoalkaloids may induce gastrointestinal (anorexia, nausea, colic, vomiting, and constipation or diarrhea) and systemic effects, with potential neurotoxicity. Symptoms may be prolonged, depending on the severity of poisoning. Chaconine may be teratogenic.
Boiling potatoes does not neutralise solanine, nor does microwaving. Deep frying and baking do if the potatoes are heated at 170C or above: at this temperature solanine is destroyed.
The most common fungal pathogens of potato tubers include the Alternaria spp., the Fusarium spp., Phoma exigua, Helminthosporium solani, Colletotrichum coccodes, Rhizoctonia solani, and Phytophthora infestans [4].
Glycoalkaloids. Glycoalkaloids are natural pesticides produced by nightshade plants. Glycoalkaloids are bitter compounds which are found throughout the plant, but their concentrations are especially high in leaves, flowers, and unripe fruits.
Nightshade vegetables, such as potatoes, tomatoes, and eggplants, contain solanine. This substance may increase the leakiness of the intestines and affect the gastrointestinal microbiota, indirectly increasing the inflammation relating to arthritis.
Mitigate: To reduce alkaloids that may irritate a sensitive immune system, remove the seeds and skin, and pressure-cook tomatoes. (Or simply cook them down.)
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