Comfrey consumption poses liver toxicity risks

Comfrey (Symphytum officinale) is being flagged by health experts due to the presence of pyrrolizidine alkaloids (PA), which can cause liver damage and potential genotoxicity. While the plant contains allantoin, which aids tissue regeneration and makes it useful in topical applications like ointments and gels for bruises or joint pain, oral consumption poses significant risks.

The European Food Safety Authority (EFSA) has noted that even small, regular doses of these alkaloids can be harmful. The EFSA has set a tolerable daily intake reference of 0.007 micrograms of PA per kilogram of body weight. For a 70 kg individual, this is approximately 0.49 µg per day, whereas a single cup of comfrey infusion can contain many times that amount.

While countries such as Germany and the United States have implemented restrictions or bans on oral consumption, comfrey remains available for purchase in Polish pharmacies and herbal shops. Experts warn that the concentration of toxic substances can vary significantly between different plants and preparations, making regular ingestion particularly dangerous.