Compendium of the most significant studies with reference to properties, intake, effects.

McGill CR, Kurilich AC, Davignon J. The role of potatoes and potato components in cardiometabolic health: a review. Ann Med. 2013 Nov;45(7):467-73. doi: 10.3109/07853890.2013.813633.

Abstract. Potatoes (Solanum tuberosum) are an important food crop worldwide and contribute key nutrients to the diet, including vitamin C, potassium, and dietary fiber. Potatoes and potato components have been shown to have favorable impacts on several measures of cardiometabolic health in animals and humans, including lowering blood pressure, improving lipid profiles, and decreasing markers of inflammation. A range of glycemic index (GI) values have been reported for potatoes, and data are sparse regarding the impact of potato consumption on the postprandial glycemic response, especially when potatoes are consumed with other foods. There is a lack of clinical trial data regarding the impact of potatoes on weight management. A small number of human cohort studies have reported beneficial associations between potato consumption as part of a healthy lifestyle and cardiometabolic health. Another small number of human population studies have included potatoes as part of a dietary pattern with other calorie-dense foods and have not reported cardiometabolic benefits. The epidemiological literature should be interpreted with caution due to lack of consistency in both defining dietary patterns that include potatoes and in control for potential confounding variables. Controlled clinical trials are needed to define the impact of potatoes on cardiometabolic health.

Camire ME, Kubow S, Donnelly DJ. Potatoes and human health. Crit Rev Food Sci Nutr. 2009 Nov;49(10):823-40. doi: 10.1080/10408390903041996. 

Abstract. The potato (Solanum tuberosum L.) tuber follows only rice and wheat in world importance as a food crop for human consumption. Cultivated potatoes have spread from the Andes of South America where they originated to 160 countries around the world. Consumption of fresh potatoes has declined while processed products have increased in popularity. As the potato becomes a staple in the diets of an increasing number of humans, small differences in potato nutritional composition will have major impacts on population health. The potato is a carbohydrate-rich, energy-providing food with little fat. Potato protein content is fairly low but has an excellent biological value of 90-100. Potatoes are particularly high in vitamin C and are a good source of several B vitamins and potassium. The skins provide substantial dietary fiber. Many compounds in potatoes contribute to antioxidant activity and interest in cultivars with pigmented flesh is growing. This review will examine the nutrient and bioactive compounds in potatoes and their impact on human health.

Doan CH, Davidson PM. Microbiology of potatoes and potato products: a review. J Food Prot. 2000 May;63(5):668-83. doi: 10.4315/0362-028x-63.5.668. 

Abstract. Many types of spoilage and pathogenic microorganisms exist on fresh, minimally processed, and fully processed potato products. Potatoes are processed into many products including frozen, dried, ready-to-eat, and minimally processed. The microbiological quality of finished potato products is influenced by the natural microflora, processing, handling, and human contact. The natural microflora of potatoes are influenced by soil and airborne inocula, agricultural practices, harvesting methods, and storage conditions. The microflora of processed products are influenced by all of the factors and conditions affecting the natural microflora as well as the processes applied to the product. Increased consumer demand for new and existing potato products highlights the importance of ensuring their microbiological safety. This review considers the sources of microorganisms, microflora, foodborne disease pathogens, and outbreaks associated with, and selected microbiological research involving, potatoes and potato products.

Yang B, Gao Y, Zhang C, Han J, Liu Y, Zheng X. Potato (Solanum tuberosum L.) can be grown safety on human consumption in slight Hg-contaminated soils across China mainland. Sci Rep. 2020 May 20;10(1):8351. doi: 10.1038/s41598-020-65430-1.

Abstract. Mercury (Hg) exposure poses serious health risks to humans, resulting in extensive investigations examining Hg accumulation, biotransformation and uptake in crops. In this investigation, Hg accumulation in potato tubers due to bioaccumulation processes was determined and bioconcentration factors affecting bioaccumulation were identified using a greenhouse experiment. Our results showed that the percentage of available Hg concentrations from total Hg in soil samples were less than 1.2%, indicating that soils used in our experiment exhibited a high binding strength for Hg, with alkaline soil recording the lowest available Hg/total Hg ratio. Results indicated that soil type and Hg treatment, as well as their interactions, significantly affected Hg accumulation in potato tubers (P < 0.01). Importantly, our results also indicated that potatoes grown in soil with a Hg concentration two times higher than the Chinese Environmental Quality Standard exhibited no obvious toxic effects on humans; Bioconcentration factors (BCF) values (<0.04) suggested that potatoes can be considered as a low Hg accumulating species and suitable for human consumption. Potato yields in acidic soil were lower than those in neutral or alkaline soils, making this medium unsuitable for growth.

Di Francesco A, Mari M, Ugolini L, Parisi B, Genovese J, Lazzeri L, Baraldi E. Reduction of acrylamide formation in fried potato chips by Aureobasidum pullulans L1 strain. Int J Food Microbiol. 2019 Jan 16;289:168-173. doi: 10.1016/j.ijfoodmicro.2018.09.018. 

Abstract. Acrylamide is a potential carcinogenic molecule formed during food heat processing at high temperature (Maillard reaction). In the present study, the ability of the yeast Aureobasidium pullulans to deplete the acrylamide precursor free asparagine in fresh potatoes was investigated. A. pullulans applied before final frying changes the free amino acid composition of potatoes, decreasing the content of free asparagine by 16% and reducing acrylamide by 83% in fried potatoes. Potato browning was also reduced by yeast treatment without negative drawbacks on chip taste. This yeast, commonly used in fruit postharvest disease control, can therefore also be applied in potato and bakery industries to reduce food acrylamide content. Copyright © 2018 Elsevier B.V. 

Ramadan MF, Oraby HF. Fatty Acids and Bioactive Lipids of Potato Cultivars: An Overview. J Oleo Sci. 2016;65(6):459-70. doi: 10.5650/jos.ess16015.

Abstract. Potato tuber is a highly nutritious, wherein genotype and environmental differences are known to exist in the shape, size and nutritional value of potatoes. Owing to its high consumption, potato could be an ideal carrier of health-promoting phytochemicals. Potato cultivars contain many bioactive lipidic compounds such as fatty acids, glycolipids, phospholipids, sterols, tocols and carotenoids, which are highly desirable in diet because of their health-promoting effects. In the scientific literature, information on the content and profile of bioactive lipidic compounds in potato cultivars are few. The concentration and stability of bioactive lipids are affected by many factors such as genotype, agronomic factors, postharvest storage, cooking and processing conditions. In this review levels and composition of bioactive lipids in terms of lipid classes, fatty acids, phytosterols, tocopherols, and caroteinoids distribution in different potato cultivars including genetically modified potato (GMP) were highlighted and discussed. In addition, factors affecting bioactive lipids levels, stability and health benefits are reviewed. In consideration of potential nutritional value, detailed knowledge on lipids of potato cultivars is of major importance.

Highlights:

• Store and fry potatoes and carbohydrates with new scientific indications that are explained in detail below.
• Pay attention to cooking temperatures for fried and baked products, and also coffee blends

Important news from the European Commission on the subject of food and in particular on the way of cooking potatoes and carbohydrates (biscuits, cakes, bread etc. generally referred to as baked goods).

Commission Regulation No. 2158/2017 of 20 November 2017 institutes measures of mitigation and levels of reference relative to the reduction of the presence of acrylamide in food. This directly regards potatoes and carbohydrates.

Potatoes must be stored in a dry place at a temperature between 5° and 13°C to prevent the following three defects taking place, which make this tuber less appetising, unusable or harmful:

• roughness of the skin that becomes shrivelled
• green colour of the skin
• sprouting of shoots

These defects can lead to a brown colour when the potato is fried and generates acrylamide. Acrylamide is a contaminant as defined in Council Regulation (EEC) No. 315/93 and, as such, is a chemical hazard in the food chain. Acrylamide is an organic compound with a low molecular weight, and highly water soluble, and is formed from the constituents of asparagine and sugars naturally present in certain foods when prepared at temperatures normally higher than 120°C with a low moisture level. Acrylamide is formed mainly in baked or fried carbohydrate-rich foods comprising raw materials that contain their precursors such as cereals, potatoes and coffee beans.

In 2015, the Scientific Group of experts on Contaminants in the Food Chain (CONTAM Group) of the European Food Safety Authority (EFSA) adopted an opinion on acrylamide in food. Based on animal studies, the EFSA confirmed previous evaluations that acrylamide in food potentially increases the risk of developing cancer for consumers in all age groups. Since acrylamide is present in a wide range of everyday foods, this concern regards all consumers although children are the most exposed age group on a bodyweight basis. End-users of potato-based products, before the frying or baking process, should:

• Wash and soak the potatoes, preferably from 30 minutes up to 2 hours, in cold water.
• Cut them into strips (chips) and wash for a few minutes in lukewarm water, then rinse in clean water.

• Blanch the potatoes for a few minutes, and dry them before frying, which results in lower levels of acrylamide.
• Use the best cooking oils when frying chips or other potato-based products, which allows quicker frying times and/or lower temperatures.
• Maintain temperatures from 160° to 175°C when frying, and 180° to 200°C baking in the oven (temperatures can be lower when using the ventilator).
• Preheat cooking utensils (e.g. oven, hot-air fryers) to a correct temperature between 180° and 220°C according to the specific cooking instructions of the product.

• Cook the potatoes until they take on a golden colour. Do not cook the food too long.
• Turn the potatoes in the oven after about 10 minutes or halfway through the total cooking time.
• Follow the cooking instructions recommended by manufacturers.
• Reduce cooking times to avoid excessive golden colouring when preparing a lower number of potatoes with respect to what is indicated by the manufacturer.
• Do not overfill the basket of the fryer – fill halfway until the mark to avoid excessive absorption of oil during frying times.

The regulation also discusses in detail blends of Coffee beans.

With regard to the composition of coffee blends, those products with a Robusta coffee bean base essentially have a higher acrilamide content than products with an Arabica coffee bean base.

To date, the press has not highlighted the problem but we hope this article will contribute to concentrating people’s attention on the matter.

The new Regulations came into effective from 11 April 2018.

References_______________________

http://eur-lex.europa.eu/legal-content/IT/TXT/?uri=CELEX:32017R2158#ntr2-L_2017304IT.01002401-E0002

Potato (Solanum tuberosum L.) has about 100 edible varieties, from white to red and black potatoes.

About 80% of the weight of a fresh potato tuber is water; almost all the remaining dry matter is starch. Most of the starch (70%) is amylopectin, the rest being amylose (1).

Pro

Its contents contain interesting components useful for maintaining a healthy human body:

• Vitamin B6
• Vitamin C
• Copper
• Fibre
• Manganese
• Potassium
• Selenium

In particular, Vitamin B6 has a cardiovascular protective and protective effect on the nervous system and brain.

The potato also has a number of interesting phytonutrients such as :

• Carotenoids
• Flavonoids
• Caffeic acid

Particular warning about the potato skin, which is a concentrate of phenolic compounds with antioxidant activity (2) and dietary fibres.

Cons

Potatoes are a source of carbohydrates in the diet all over the world and are generally considered high glycaemic index (3) foods, the parameter that indicates how much glucose is present in the blood.

Another problem with potato consumption is the pesticide residue that can be found in this tuber. Warning should be given as to where it is grown and what fertilisation it is subjected to.

In addition, warning must be given to prolonged frying at high temperatures, which degrades the qualities of the oil and the potato itself, generating acrylamide, a potentially carcinogenic molecule (4)

For more information:

"Potatoes : how to store, how to fry"

Potato studies

References_______________________________________________________________________

(1) Diego Fajardo, Sastry S. Jayanty, Shelley H. Jansky Rapid High Throughput Amylose Determination in Freeze Dried Potato Tuber Samples  J Vis Exp. 2013; (80): 50407. Published online 2013 Oct 14. doi: 10.3791/50407

(2) Akyol H, Riciputi Y, Capanoglu E, Caboni MF, Verardo V. Phenolic Compounds in the Potato and Its Byproducts: An Overview. Int J Mol Sci. 2016 May 27;17(6):835. doi: 10.3390/ijms17060835.

(3) Lin Ek K, Wang S, Brand-Miller J, Copeland L. Properties of starch from potatoes differing in glycemic index.  Food Funct. 2014 Oct;5(10):2509-15. doi: 10.1039/c4fo00354c.

(4) Di Francesco A, Mari M, Ugolini L, Parisi B, Genovese J, Lazzeri L, Baraldi E. Reduction of acrylamide formation in fried potato chips by Aureobasidum pullulans L1 strain. Int J Food Microbiol. 2019 Jan 16;289:168-173. doi: 10.1016/j.ijfoodmicro.2018.09.018.