經(jīng)過評估，由于缺乏發(fā)生數(shù)據(jù)和有限的毒性數(shù)據(jù)，無法確定番茄和茄子中糖類生物堿對人類健康的風(fēng)險。對于馬、農(nóng)場和同伴動物，由于飼料中存在的糖類生物堿以及這些物種中糖類生物堿的潛在不利影響的數(shù)據(jù)不足，因此無法對馬鈴薯中糖類生物堿進(jìn)行風(fēng)險表征。部分原文報道如下：

 

　　The European Commission asked EFSA for a scientific opinion on the risks for animal and human health related to the presence of glycoalkaloids (GA s) in feed and food. This risk assessment covers edible parts of potato plants and other food plants containing GA s, in particular, tomato and aubergine. In humans, acute toxic effects of potato GA s (α‐solanine and α‐chaconine) include gastrointestinal symptoms such as nausea, vomiting and diarrhoea. For these effects, the ConTAM Panel identified a lowest‐observed‐adverse‐effect level of 1 mg total potato GA s/kg body weight (bw) per day as a reference point for the risk characterisation following acute exposure. In humans, no evidence of health problems associated with repeated or long‐term intake of GA s via potatoes has been identified. No reference point for chronic exposure could be identified from the experimental animal studies. Occurrence data were available only for α‐solanine and α‐chaconine, mostly for potatoes. The acute dietary exposure to potato GA s was estimated using a probabilistic approach and applying processing factors for food. Due to the limited data available, a margin of exposure (MOE ) approach was applied. The MOE s for the younger age groups indicate a health concern for the food consumption surveys with the highest mean exposure, as well as for the P95 exposure in all surveys. For adult age groups, the MOE s indicate a health concern only for the food consumption surveys with the highest P95 exposures. For tomato and aubergine GA s, the risk to human health could not be characterised due to the lack of occurrence data and the limited toxicity data. For horses, farm and companion animals, no risk characterisation for potato GA s could be performed due to insufficient data on occurrence in feed and on potential adverse effects of GA s in these species.

 

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