"Although only a few cases of poisoning caused by potato dishes have been reported and documented in the last 100 years, green and strongly germinating potatoes should not be consumed in order to avoid health risks" says BfR President Professor Dr. Andreas Hensel. Based on the latest level of available knowledge, the BfR has derived a provisional NOAEL (No Observed Adverse Effect Level) of 0.5 milligrams (mg) of glycoalkaloids per kilogram (kg) body weight and day. This equates to the highest dose at which no undesired health effects were observed. To avoid an exceedance of the NOAEL, the glycoalkaloid content in table potatoes should be no higher than 100 mg per kg fresh weight. Up to now, potatoes with a glycoalkaloid content of up to 200 mg per kg have generally been considered safe.
Link to opinion (in German): http://www.bfr.bund.de/cm/343/speisekartoffeln-sollten-niedrige-gehalte-an-glykoalkaloiden-solanin-enthalten.pdf PDF-File
- To keep intake of glycoalkaloids as low as possible, the BfR is issuing a reminder on the following standard recommendations relating to the storage and preparation of potatoes:
- Potatoes should be stored at a cool, dark and dry place
- Old, dried up, green or strongly germinating potatoes, as well as potato peels as snacks consisting mainly of potato peelings, are not suitable for consumption
- Green parts and so-called "eyes" should be generously removed from potatoes
- If consumers want to eat the skin along with the potato, only undamaged, fresh potatoes are fundamentally suited for this purpose
- Potato dishes should not be eaten if they have a bitter taste
- Small children in particular should not eat unpeeled potatoes
- Consumers should not reuse the water in which potatoes have been boiled
- Deep-frying fat for potato products should be replaced regularly
Following a case of poisoning that was observed in a family in November 2015 after consumption of a potato dish containing high levels of glycoalkaloids, the BfR assessed the risk possibly related to the ingestion of glycoalkaloids via table potatoes.The BfR derived a NOAEL (No Observed Adverse Effect Level - the highest dose at which no undesired health effects were observed) of 0.5 mg per kg body weight and day. To avoid an exceedance of the NOAEL wherever possible, the glycoalkaloid content in table potatoes should be no higher than 100 mg per kg fresh weight. In view of the current incomplete data, these recommendations should be regarded as provisional. To improve the data with regard to existing glycoalkaloid levels in commercially available table potatoes, the BfR has proposed that examinations of the glycoalkaloid levels in potatoes should be conducted (food monitoring).