Are wild and cultivated flowers served in restaurants or sold by local producers in Denmark safe for the consumer?

Mikael Mandrup Egebjerg*, Pelle Thonning Olesen, Folmer Damsted Eriksen, Gitte Ravn-Haren, Lea Bredsdorff, Kirsten Pilegaar

*Corresponding author for this work

Research output: Contribution to journalReviewResearchpeer-review

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Abstract

New Nordic Food has within the last decade received much media coverage with chefs of top restaurants using wild plants for foods. As part of a control campaign, the Danish Veterinary and Food Administration visited 150 restaurants and local food producers from May-October 2016 and investigated their use of plants picked from the wild, cultivated in private gardens or market gardens. Among the species used were the flowers from 23 plants. Here we present a safety evaluation of these flowers based on published phytochemical investigations and toxicological data in humans, farm animals, pets, or experimental animals. Of the 23 flowers reviewed, nine contained compounds with toxic or potentially toxic effects if eaten, two contained unidentified toxic compound(s), and four were flowers from plants with potentially toxic compounds present in other plant parts or related species. Many of the flowers may be considered novel, since a use to a significant degree in Europe prior to 15 May 1997 before Regulation (EC) 258/97 on novel food and novel food ingredients came into force could not be established. In conclusion, this review illuminates a striking lack of chemical and toxicological data of many of the proposed wild or cultivated flowers for food use.
Original languageEnglish
JournalFood and Chemical Toxicology
Volume120
Pages (from-to)129-142
ISSN0278-6915
DOIs
Publication statusPublished - 2018

Keywords

  • Novel food
  • New nordic food
  • Food safety
  • Toxicology

Cite this

@article{fc98c5bae68842ddaddfc468a8fe3371,
title = "Are wild and cultivated flowers served in restaurants or sold by local producers in Denmark safe for the consumer?",
abstract = "New Nordic Food has within the last decade received much media coverage with chefs of top restaurants using wild plants for foods. As part of a control campaign, the Danish Veterinary and Food Administration visited 150 restaurants and local food producers from May-October 2016 and investigated their use of plants picked from the wild, cultivated in private gardens or market gardens. Among the species used were the flowers from 23 plants. Here we present a safety evaluation of these flowers based on published phytochemical investigations and toxicological data in humans, farm animals, pets, or experimental animals. Of the 23 flowers reviewed, nine contained compounds with toxic or potentially toxic effects if eaten, two contained unidentified toxic compound(s), and four were flowers from plants with potentially toxic compounds present in other plant parts or related species. Many of the flowers may be considered novel, since a use to a significant degree in Europe prior to 15 May 1997 before Regulation (EC) 258/97 on novel food and novel food ingredients came into force could not be established. In conclusion, this review illuminates a striking lack of chemical and toxicological data of many of the proposed wild or cultivated flowers for food use.",
keywords = "Novel food, New nordic food, Food safety, Toxicology",
author = "Egebjerg, {Mikael Mandrup} and Olesen, {Pelle Thonning} and Eriksen, {Folmer Damsted} and Gitte Ravn-Haren and Lea Bredsdorff and Kirsten Pilegaar",
year = "2018",
doi = "10.1016/j.fct.2018.07.007",
language = "English",
volume = "120",
pages = "129--142",
journal = "Food and Chemical Toxicology",
issn = "0278-6915",
publisher = "Pergamon Press",

}

Are wild and cultivated flowers served in restaurants or sold by local producers in Denmark safe for the consumer? / Egebjerg, Mikael Mandrup; Olesen, Pelle Thonning; Eriksen, Folmer Damsted; Ravn-Haren, Gitte; Bredsdorff, Lea; Pilegaar, Kirsten.

In: Food and Chemical Toxicology, Vol. 120, 2018, p. 129-142.

Research output: Contribution to journalReviewResearchpeer-review

TY - JOUR

T1 - Are wild and cultivated flowers served in restaurants or sold by local producers in Denmark safe for the consumer?

AU - Egebjerg, Mikael Mandrup

AU - Olesen, Pelle Thonning

AU - Eriksen, Folmer Damsted

AU - Ravn-Haren, Gitte

AU - Bredsdorff, Lea

AU - Pilegaar, Kirsten

PY - 2018

Y1 - 2018

N2 - New Nordic Food has within the last decade received much media coverage with chefs of top restaurants using wild plants for foods. As part of a control campaign, the Danish Veterinary and Food Administration visited 150 restaurants and local food producers from May-October 2016 and investigated their use of plants picked from the wild, cultivated in private gardens or market gardens. Among the species used were the flowers from 23 plants. Here we present a safety evaluation of these flowers based on published phytochemical investigations and toxicological data in humans, farm animals, pets, or experimental animals. Of the 23 flowers reviewed, nine contained compounds with toxic or potentially toxic effects if eaten, two contained unidentified toxic compound(s), and four were flowers from plants with potentially toxic compounds present in other plant parts or related species. Many of the flowers may be considered novel, since a use to a significant degree in Europe prior to 15 May 1997 before Regulation (EC) 258/97 on novel food and novel food ingredients came into force could not be established. In conclusion, this review illuminates a striking lack of chemical and toxicological data of many of the proposed wild or cultivated flowers for food use.

AB - New Nordic Food has within the last decade received much media coverage with chefs of top restaurants using wild plants for foods. As part of a control campaign, the Danish Veterinary and Food Administration visited 150 restaurants and local food producers from May-October 2016 and investigated their use of plants picked from the wild, cultivated in private gardens or market gardens. Among the species used were the flowers from 23 plants. Here we present a safety evaluation of these flowers based on published phytochemical investigations and toxicological data in humans, farm animals, pets, or experimental animals. Of the 23 flowers reviewed, nine contained compounds with toxic or potentially toxic effects if eaten, two contained unidentified toxic compound(s), and four were flowers from plants with potentially toxic compounds present in other plant parts or related species. Many of the flowers may be considered novel, since a use to a significant degree in Europe prior to 15 May 1997 before Regulation (EC) 258/97 on novel food and novel food ingredients came into force could not be established. In conclusion, this review illuminates a striking lack of chemical and toxicological data of many of the proposed wild or cultivated flowers for food use.

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