For Cry3A and NPTII it was concluded that both proteins are within the size range of known allergens, however, neither of the proteins is glycosylated and both are rapidly degraded in the proteolytic and acid conditions of simulated gastric fluid suggesting they would not survive mammalian digestion. None of the proteins have any significant similarity to known allergens, nor are they present in large amounts in potato tubers. It was concluded that Cry3A and NPTII are unlikely to be allergenic to humans.The only known anti-nutrient present in potato is trypsin inhibitor. Trypsin inhibitors are classed as anti-nutrients because they interfere with the digestion of proteins leading to decreased animal growth. Trypsin inhibitors are heat labile and are destroyed during the cooking process or during processing when heat treatment is applied. As heating inactivates trypsin inhibitor, its presence is only an issue when raw potatoes are consumed. Humans rarely consume raw potatoes due to the indigestibility of the ungelatinised starch.