4 people suspected of poisoning due to eating sprouted potatoes

The patient said he used potatoes to cook soup, some of which sprouted. After the meal, all four people showed symptoms of stomach pain and nausea. The 69-year-old woman had the most serious condition, was taken to Nam Dan Medical Center in a state of cardiovascular collapse, then transferred to a higher level for treatment but did not survive.

There is currently no official conclusion on the cause of the woman’s death or the cause of poisoning in the whole family. However, the doctor said that the family ate potato soup with some sprouting tubers, so the possibility of poisoning from this food could not be ruled out.

Potatoes are a food rich in vitamins, minerals, carbohydrates and antioxidant compounds such as flavonoids, carotenoids, and phenolic acids, which help increase feelings of fullness, support digestion and prevent chronic diseases. This type of tuber is easy to preserve for a long time but can also easily sprout or turn green if not kept properly.

When potatoes sprout or the skin turns green, solanine levels – a natural toxin – can increase. Eating this toxin can cause nausea, diarrhea, digestive disorders, and severe poisoning. Therefore, it is necessary to store potatoes in a dry, dark, cool place and completely remove tubers that have sprouted or turned green.

Nam Dan Medical Center advises people not to eat potatoes that have sprouted sprouts or green skin, even if the sprouts have been removed, because toxins are not completely removed when cooked.