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Journal article

Risikovurdering af rabarberblade som fødevare

By Pilegaard, Kirsten1,2; Eriksen, Folmer Damsted1,3; Ravn-Haren, Gitte1,2; Bredsdorff, Lea1,3; Egebjerg, Mikael Mandrup1,3; Olesen, Pelle Thonning1,3

From

National Food Institute, Technical University of Denmark1

Research Group for Risk Benefit, National Food Institute, Technical University of Denmark2

Division of Risk Assessment and Nutrition, National Food Institute, Technical University of Denmark3

Kun stilken fra haverabarber er en almindelig anvendt fødevare. Bladet er sporadisk i mangeltider, f.eks. under 1. verdenskrig, blevet anvendt som erstatning for spinat, hvilket dog har ført til dødsfald hos mennesker. Det har dengang resulteret i advarsler mod at spise rabarberblade. Alligevel har en dansk kogebog for nylig genintroduceret en gammel opskrift på stuvede rabarberblade, og en anden kogebog anbefaler rabarberblad i en salat.

Forskere fra DTU Fødevareinstituttet har gennemgået den tilgængelige litteratur for at se på risikoen ved at spise rabarberblade. På baggrund af litteraturgennemgangen gentager forskerne tidligere advarsler mod at anvende både rå og varmebehandlede rabarberblade i madlavningen.

Language: Danish
Year: 2018
ISSN: 19045581
Types: Journal article
ORCIDs: Pilegaard, Kirsten , Eriksen, Folmer Damsted , Ravn-Haren, Gitte , Bredsdorff, Lea , Egebjerg, Mikael Mandrup and Olesen, Pelle Thonning

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