Are green potato chips bad for you?

Are green potato chips bad for you? Risk Bites takes a look at whether fears over green potato chips are just an urban myth, or whether there's more to them. RESOURCES Useful websites: Food and Agriculture Organization of the United Nations: http://www.fao.org/docrep/x5415e/x5415e01.htm International Program on Chemical Safety: http://www.inchem.org/documents/jecfa/jecmono/v30je19.htm Food Safety Watch: http://www.foodsafetywatch.com/public/154.cfm Wikipedia (solanine): http://en.wikipedia.org/wiki/Solanine Mental_floss: http://mentalfloss.com/article/30746/whats-those-green-potato-chips-you-sometimes-find Supporting Literature: The Food Safety Hazard Guidebook. By Richard Lawley, Laurie Curtis, Judy Davis: http://www.rsc.org/shop/books/2008/9780854044603.asp Zeiger, E. and Tice, R. (1998) α-Chaconine and α -Solanine: Review of the Toxicological Literature. Integrated Laboratory Systems. http://ntp.niehs.nih.gov/ntp/htdocs/Chem_Background/ExSumPdf/ChaconineSolanine_508.pdf Alexander, R. F., Forbes, G. B. and Hawkins E. S. (1948) A Fatal Case of Solanine Poisoning. Brit. Med. J. Sept 11 1948, p518 Biastoff, S. and Dräger, B. (2007). Calystegines. In The Alkaloids: Chemistry and Biology, 64, pp 49-102. http://dx.doi.org/10.1016/S1099-4831(07)64002-4 Risk Bites is your guide to making sense of risk. We cover everything from understanding and balancing the risks and benefits of everyday products, to health science more broadly, to the potential impacts of emerging technologies, to making sense of risk perception. If you enjoy our videos, please subscribe, and spread the word! Friedman, M., Roitman, J. N. and Kozuki, N. (2003) Glycoalkaloid and Calystegine Contents of Eight Potato Cultivars. J. Agriculture and Food Chem. 51, pp2964−2973 http:..dx.doi.org/10.1021/jf021146f Muhammad, A. A., Randhawa, A., Butt, M. S., Asghar, A., Yasin, M. and Shibamoto, T. (2012) Glycoalkaloids (α-Chaconine and α-Solanine) Contents of Selected Pakistani Potato Cultivars and Their Dietary Intake Assessment. J. Food Science 77, 3, pp T58-T61 http://dx.doi.org/10.1111/j.1750-3841.2011.02582.x Griffin, W. J. and Linb, G. D. (2000) Chemotaxonomy and geographical distribution of tropane alkaloids. Phytochemistry 53, 623-637. http://www.elsevier.com/locate/phytochem Jensen, P. H., Jacobsen O. S., Henriksen, T. Strobel, B. W. and Hansen, H. C. B. (2009) Degradation of the Potato Glycoalkaloids -- a-Solanine and a-Chaconine in Groundwater. Bull Environ Contam Toxicol 82, pp 668--672 http://dx.doi.org/ 0.1007/s00128-009-9698-4 Knuthsen, P. Jensen, U. Schmidt, B. and Larsen K., (2009) Glycoalkaloids in potatoes: Content of glycoalkaloids in potatoes for consumption. J. Food Composition and Analysis 22, pp 577--581 http://dx.doi.org/10.1016/j.jfca.2008.10.003 Mäder, J., Rawel, H., Kroth, L. W., (2009) Composition of Phenolic Compounds and Glycoalkaloids r-Solanine and r-Chaconine during Commercial Potato Processing. . Agric. Food Chem. 57, pp 6292--6297 http://dx.doi.org/10.1021/jf901066k Tajner-Czopek, A., Rytel, E., Kita, A. and Hamouz, K. (2012) The influence of thermal process of coloured potatoes on the content of glycoalkaloids in the potato products. Food Chemistry 133, pp 1117--1122. http://dx.doi.org/ 10.1016/j.foodchem.2011.10.015 Tajner-Czopek, A., Jarych-Szyszka, M. and Lisinska, G. (2008) Changes in glycoalkaloids content of potatoes destined for consumption. Food Chemistry 106 pp 706--711 http://dx.doi.org/ 10.1016/j.foodchem.2007.06.034 Yamashoji, S. and Matsuda, T. (2013) Synergistic cytotoxicity induced by a-solanine and a-chaconine. Food Chemistry 141 pp 669--674 http://dx.doi.org/10.1016/j.foodchem.2013.03.104 Risk Bites is created and produced by Andrew Maynard, and supported by the ASU Risk Innovation Lab, and School for the Future of Innovation in Society Transcript: alugha Click here to see more videos: https://alugha.com/RiskBites

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