The Aloe genus comprises approx. 250 species of succulent xerophytes. Extracts, sap or gel of the leaves of various Aloe plants, in particular Aloe arborescens and Aloe barbadensis (Aloe vera), are used in foods and food supplements. Above all, the risk assessment of preparations made from whole leaves of Aloe plants is of interest for consumer health assessment, because they can contain toxicologically relevant anthranoids. These should not be present in foods, as they are suspected of having a genotoxic and carcinogenic effect.