Abstract
Potatoes play an important role developing countries’ food security; 50% of the world’s food energy needs are supplied by potatoes, rice, wheat and maize. Developing countries’ share of global potato output now surpasses that of developed countries. Global potato consumption was on average 35 kg/capita/yr. in 2013, with large regional differences. Trends in potato consumption show that while in Europe potato consumption has been steadily decreasing, Africa and Asia have seen a ~70% increase between 1961 and 2013. Potato biodiversity is vast; variety is one of the main factors governing nutrient content. Potatoes are fat free, a source of vitamin C and vitamin B6, and can also supply good amounts of other micronutrients and fiber. Potatoes feature in the food-based dietary guidelines (FBDGs) of many countries. Some FBDGs make a distinction, recommending consumption of healthy preparations while limiting that of unhealthy forms high in energy, salt and fat.
Resumen
Las papas juegan un papel importante en la seguridad alimentaria de los países en desarrollo; el 50% de las necesidades mundiales de energía de los alimentos las suministra la papa, el arroz, el trigo y el maíz. Lo que comparten los países en desarrollo de la contribución mundial de papa ahora sobrepasa a lo que corresponde de los países desarrollados. El consumo global de la papa estaba en un promedio de 35 kg/cápita/año en 2013, con grandes diferencias regionales. Las tendencias en el consumo de la papa muestran que mientras que en Europa el consumo de papa ha estado disminuyendo establemente, Africa y Asia han visto un ~70% de aumento entre 1961 y 2013. La biodiversidad de la papa es muy amplia; el aspecto varietal es uno de los principales factores que gobiernan el contenido de nutrientes. Las papas estan libres de grasa, son una fuente de vitamina C y de vitamina B6, y también pueden suministrar buenas cantidades de otros micronutrientes y fibra. Las papas están presentes en las guías de dietas alimenticias (FBDGs) de muchos países. Algunas FBDGs hacen una distinción, recomendando el consumo de preparaciones sanas mientras que limitan las de formas no sanas, altas en energía, sal y grasas.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
Change history
06 February 2019
In the original article the copyright holder name is incorrect. The copyright holder name should be Food and Agriculture Organization of the United Nations.
Notes
Food security can be measured on several different scales, such as at the individual, household, national, regional and global levels.
Refers to the proportion of the population whose dietary energy consumption is less than a pre-determined threshold. This threshold is country specific and is measured in terms of the number of kilocalories required to conduct sedentary or light activities (FAO 2008a).
The classification of a country as low-income food-deficit is used for analytical purposes by FAO, based on criteria such as a country’s per capita gross national income, and net (i.e. gross imports less gross exports) food trade position when considering trade volumes for a broad basket of basic foodstuffs. Currently 52 countries fall under this category (FAO 2018a).
The following are included: potatoes, flour potatoes, frozen potatoes, potato starch, potato tapioca
According to the European Food Safety Authority (EFSA), a food can be referred to as a “source of fibre” or “containing fibre”, provided that the product contains at least 3 g/100 g or 1.5 g/100 kcal of dietary fibre, and as “high in fibre” or “containing a large amount of fibre”, provided that the product contains at least 6 g/100 g or 3 g/100 kcal of dietary fibre.
Nitrates are naturally occurring compounds in vegetables, and are relatively non-toxic, but approximately 5% of all ingested nitrate is converted in saliva and in the gastrointestinal tract to the more toxic nitrite, which is associated with gastric cancer and other health problems (Ierna 2009).
The International Agency for Research on Cancer (IARC) classifies acrylamide as a probable carcinogen (IARC 2018).
The glycemic index (GI) rates the effect of a specific amount of a food on blood sugar compared with the same amount of pure glucose. The higher the GI, the more similar is the effect of the food to glucose, i.e. these foods cause a faster increase in blood glucose levels.
Extrusion processing is often used to prepare mass produced snack foods and ready-to-eat foods.
References
American Diabetes Association. 2017. Diabetes Myths. http://www.diabetes.org/diabetes-basics/myths/ Accessed March 2018.
Australian Government. 2013. National Health and Medical Research Council (2013) Australian dietary guidelines summary. Canberra: National Health and Medical Research Council https://www.nhmrc.gov.au/_files_nhmrc/file/your_health/healthy/nutrition/n55a_australian_dietary_guidelines_summary_131014_1.pdf Accessed March 2018.
Borch, D., N. Juul-Hindsgaul, M. Veller, A. Astrup, J. Jaskolowski, and A. Raben. 2016. Potatoes and risk of obesity, type 2 diabetes, and cardiovascular disease in apparently healthy adults: A systematic review of clinical intervention and observational studies. The American Journal of Clinical Nutrition 104 (2): 489–498. https://doi.org/10.3945/ajcn.116.132332 Epub 2016 Jul 13.
Burlingame, B., B. Mouillé, and U.R. Charrondiere. 2009. Nutrients, bioactive non-nutrients and anti-nutrients in potatoes. Critical review. Journal of Food Composition and Analysis 22: 494–502.
FAO. 2008a. An introduction to the basic concepts of food security. Food security information for action practical guides. Rome, FAO.: http://www.fao.org/docrep/013/al936e/al936e00.pdf. Accessed March 2018.
FAO. 2008b. International year of the potato 2008. The global potato economy. http://www.fao.org/potato-2008/en/potato/IYP-3en.pdf. Accessed March 2018.
FAO. 2008c. International year of the potato 2008. Potatoes, nutrition and diet. Available at: http://www.fao.org/potato-2008/en/potato/IYP-6en.pdf. Accessed March 2018.
FAO. 2009. International year of the potato. New light on a hidden treasure. An end-of-year review. http://www.fao.org/potato-2008/pdf/IYPbook-en.pdf. Accessed March 2018.
FAO. 2011. Global food losses and food waste – Extent, causes and prevention. Rome. http://www.fao.org/docrep/014/mb060e/mb060e.pdf Accessed June 2018.
FAO. 2012. SAVE FOOD: Global initiative on food loss and waste reduction. Infographic. http://www.fao.org/save-food/resources/keyfindings/infographics/roots/en/. Accessed June 2018.
FAO. 2014. Promotion of underutilized indigenous food resources for food security and nutrition in Asia and the Pacific. http://www.fao.org/3/a-i3685e.pdf. Accessed March 2018.
FAO. 2017a. FAOSTAT database. http://www.fao.org/faostat/en/#data/QC. Accessed March 2018.
FAO. 2017b. FAO/INFOODS Food composition database for biodiversity Version 4.0 – BioFoodComp4.0. http://www.fao.org/infoods/infoods/tables-and-databases/faoinfoods-databases/en/. Accessed March 2018.
FAO. 2018a. Low-Income Food-Deficit Countries (LIFDC) - List for 2016. http://www.fao.org/countryprofiles/lifdc/en/. Accessed March 2018.
FAO. 2018b. Food and agriculture organization of the United Nations. Food-based dietary guidelines. http://www.fao.org/nutrition/nutrition-education/food-dietary-guidelines/en/. Accessed March 2018.
FAO and WHO. 2001. CODEX guidelines on nutrition labelling. In CODEX Alimentarius – Food Codex Alimentarius – Food Labelling (Revised 2001). http://www.fao.org/docrep/005/y2770e/y2770e06.htm. Accessed March 2018.
FAO and WHO. 2009. CODEX Code of practice for the reduction of acrylamide in foods (CAC/RCP 67–2009). http://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCAC%2BRCP%2B67-2009%252FCXP_067e.pdf. Accessed June 2018.
FAO, IFAD, UNICEF, WFP and WHO. 2017. The state of food security and nutrition in the world 2017. Building resilience for peace and food security. Rome, FAO. http://www.fao.org/3/a-I7695e.pdf. Accessed March 2018.
Gorenjak, A.H., and A. CenCič. 2013. Nitrate in vegetables and their impact on human health. A review. Acta Alimentaria 42 (2): 158–172.
Hurrel, R., and I. Egli. 2010. Iron bioavailability and dietary reference values. The American Journal of Clinical Nutrition 91: 1461S–1467S.
IARC. 2018. International Agency for Research on Cancer. EPIC Study. The Acrylamide Working Group http://epic.iarc.fr/research/acrylamide.php. Accessed March 2018.
Ierna, A. 2009. Influence of harvest date on nitrate contents of three potato varieties for off-season production. Journal of Food Composition and Analysis 22: 551–555.
Knuthsen, P., U. Jensen, B. Schmidt, and I.K. Larsen. 2009. Glycoalkaloids in potatoes: Content of glycoalkaloids in potatoes for consumption. Journal of Food Composition and Analysis 22: 577–581.
Kondamudi, N., J.K. Smith, and O.M. McDougal. 2017. Determination of Glycoalkaloids in potatoes and potato products by microwave assisted extraction. American Journal of Potato Research 94: 153–159.
Leonel, M., E.L. do Carmo, A.M. Fernandes, R.P. Soratto, J.A.M. Ebúrneo, É.L. Garcia, and T.P.R. Dos Santos. 2017. Chemical composition of potato tubers: The effect of cultivars and growth conditions. Journal of Food Science and Technology 54 (8): 2372–2378.
Ministry of Health Brazil. 2015. Secretariat of Health Care. Primary Health Care Department. Dietary Guidelines for the Brazilian population / Ministry of Health of Brazil, Secretariat of Health Care, Primary Health Care Department ; translated by Carlos Augusto Monteiro. – Brasília: Ministry of Health of Brazil, 2015.150 p. : il. http://bvsms.saude.gov.br/bvs/publicacoes/dietary_guidelines_brazilian_population.pdf. Accessed March 2018.
National Institute of Nutrition. 2011. Dietary guidelines for Indians - A Manual. Hyderabad – 500 007, India. http://ninindia.org/DietaryGuidelinesforNINwebsite.pdf. Accessed March 2018.
Nayaka, B., J.D.J. Berrios, and J. Tang. 2014. Review. Impact of food processing on the glycemic index (GI) of potato products. Food Research International 56: 35–46.
Omayio, D.G., G.O. Abong, and M.W.A. Okoth. 2016. Review of occurrence of Glycoalkaloids in potato and potato products. Current Research in Nutrition and Food Science 4 (3). https://doi.org/10.12944/CRNFSJ.4.3.05.
Public Health England. 2016. The Eatwell Guide. Helping you eat a healthy, balanced diet. https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/551502/Eatwell_Guide_booklet.pdf. Accessed March 2018.
Romani, S., M. Bacchiocca, P. Rocculi, and M. Dalla Rosa. 2009. Influence of frying conditions on acrylamide content and other quality characteristics of French fries. Journal of Food Composition and Analysis 22: 582–588.
UN. 2006. United Nations General Assembly. Sixtieth session Agenda item 52. Resolution adopted by the General Assembly on 22 December 2005. 60/191. International Year of the Potato, 2008. http://www.un.org/en/ga/search/view_doc.asp?symbol=A/RES/60/191. Accessed March 2018.
USDA. 2015. U.S. Department of Health and Human Services and U.S. Department of Agriculture. 2015–2020 Dietary Guidelines for Americans. 8th Edition. December 2015. Available at http://health.gov/dietaryguidelines/2015/guidelines/. Accessed March 2018.
USDA, 2016. National nutrient database for standard reference (release 28, released September 2015, slightly revised May 2016).
Valcarcel, J., K. Reilly, M. Gaffney, and N. O’Brien. 2014. Effect of genotype and environment on the glycoalkaloid content of rare, heritage, and commercial potato varieties. Journal of Food Science 79: 1039–1048.
Vorster, H.H. 2003. Revised food-based dietary guidelines for South Africa: challenges pertaining to their testing, implementation and evaluation. Current Research in Nutrition and Food Science 2013;26(3)(Supplement):S1-S164. http://www.fao.org/3/a-as842e.pdf. Accessed March 2018.
WHO/FAO. 2003. Joint WHO/FAO expert consultation on diet, nutrition and the prevention of chronic diseases (2002 : Geneva, Switzerland). Diet, nutrition and the prevention of chronic diseases: Report of a joint WHO/FAO expert consultation, Geneva, 28 January -- 1 February 2002.
Author information
Authors and Affiliations
Corresponding author
Additional information
The views expressed in this publication are those of the authors and do not necessarily reflect the views or policies of the Food and Agriculture Organization of the United Nations
Rights and permissions
About this article
Cite this article
Wijesinha-Bettoni, R., Mouillé, B. The Contribution of Potatoes to Global Food Security, Nutrition and Healthy Diets. Am. J. Potato Res. 96, 139–149 (2019). https://doi.org/10.1007/s12230-018-09697-1
Published:
Issue Date:
DOI: https://doi.org/10.1007/s12230-018-09697-1