The European Food Safety Authority (EFSA) has presented a report in which it evaluates the health risks of glycoalkaloids in certain foods that contain solanine, such as potatoes, tomatoes, aubergines or derived products.
These compounds that are present in different vegetables naturally. These are greenish spots that appear as a defense mechanism against certain external aggressions such as fungal attacks, insects or simply blows.
The EFSA has determined that the intake of solanine from potatoes can be related to the appearance of certain health problems such as nausea, vomiting and diarrhea. According to the report, 1 milligram per kilogram of body weight per day is the lowest dose at which these adverse effects appear.
For this reason, there is a much higher risk of reaching a toxic concentration of glycoalkaloids in infants and young children. As they weigh just a few kilos, they can suffer from problems without having to consume potatoes in excess.
Instead, adults would need to eat large amounts of potatoes to reach dangerous levels. The concentration of these substances depends on factors such as the variety of the potato, its aging or its storage method.
For example, it is estimated that there are 3 to 10 times more glycoalkaloids in the skin than inside. And in the dark they form five times less than when the potatoes are left exposed to light.
Following this report, it is recommended not to buy a large quantity of potatoes, avoid those with green markings on the skin, store them in the dark, and cook them properly to limit the presence of these toxic glycoalkaloids.
