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Ruprich, J., Rehurkova, I., Boon, P.E., Svensson, K., Moussavian, S., Van der Voet, H., Bosgra, S., Van Klaveren, J.D. and Busk, L. (2009) Probabilistic Modelling of Exposure Doses and Implications for Health Risk Characterization: Glycoalkaloids from Potatoes. Food and Chemical Toxicology, 47, 2899-2905.
http://dx.doi.org/10.1016/j.fct.2009.03.008

has been cited by the following article:

• TITLE: Potential Food Safety Concerns in Fried Potato Products in Kenya

  AUTHORS: George O. Abong, Jackson N. Kabira

  KEYWORDS: Fried Potato, Toxicity, Glycoalkaloids, Additives, Acrylamide, Oxidation Products

  JOURNAL NAME: Open Access Library Journal, Vol.2 No.5, May 22, 2015

  ABSTRACT: Fried potato products, mainly French fries and potato crisps, are consumed across all age groups and socio-economic status. These products are sources of energy and provide between-the-meal snacks for many consumers all over the world, Kenya included. There exist different food preparation set-ups that process these products under different conditions while using a variety of additives. A number of safety issues have, however, risen in the past that can be linked to glycoalkaloids in raw potatoes used during processing. Quality and content of oil used for frying are increasingly being blamed for obesity and heart diseases in the changing lifestyles currently witnessed in Kenya. Presence of acrylamide, excessive use of flavor enhancers, colorants and food additives in general have been suggested as possible contributors to increasing cases of cancer and cardiovascular diseases. Increased consumption of these products can as well lead to higher exposure of the population to possible carcinogens such as acrylamide and packaging migrants. This review analyzes the potential hazards in French fries and potato crisps processing chains taking into account the Kenyan context. The possible impact of these hazards to the general consumer is also discussed and potential areas of research and evaluation are indicated.