Answer:

Potatoes are nutrient-rich and versatile, easily prepared into many appealing dishes. However, when stored in humid conditions and exposed to light, potatoes begin to sprout, synthesizing glycoalkaloid compounds, primarily solanine and chaconine.

Fresh, intact potatoes contain low and safe levels of solanine. Yet, as soon as small sprouts appear, the toxin levels increase, concentrating in the sprouts, eyes, skin, and the flesh directly beneath the skin.

Solanine is heat-stable, meaning it does not break down or lose its toxicity even when potatoes are boiled, stewed, stir-fried, made into soup, fried, or baked. Therefore, simply cutting off the sprouted parts before cooking does not guarantee safety. When ingested, solanine damages the stomach and intestinal lining, then absorbs into the bloodstream, affecting the central nervous system and cardiovascular system.

Doctor of Clinical Oncology Dao Thi Yen Thuy provides nutritional counseling to patients. Illustration: Tam Anh General Hospital

Depending on the amount of potato consumed and an individual's physical condition, poisoning reactions can range from mild to severe. In mild cases, individuals often experience digestive disturbances such as cramping abdominal pain, nausea, diarrhea, accompanied by a tingling or uncomfortable sensation in the tongue and throat. When deeper absorption of the toxin occurs, individuals may suffer from severe headaches, dizziness, dilated pupils, and overall body fatigue.

In severe poisoning, solanine can cause low blood pressure, heart rhythm disturbances, acute respiratory failure, and even be life-threatening. This toxicity is particularly dangerous for young children, the elderly, or those with underlying cardiovascular, liver, or kidney conditions.

You should discard any potatoes that have sprouted, even small sprouts, those with green skin, or those that are withered, soft, and deformed. Prioritize fresh potatoes with an even yellow color. Store purchased potatoes in a dry, cool, and well-ventilated place, away from direct sunlight, to minimize sprouting.

If you experience any suspected signs of poisoning after eating potatoes, you should immediately go to the nearest medical facility for examination and timely intervention.

According to Doctor of Clinical Oncology Dao Thi Yen Thuy

Head of Nutrition and Dietetics Department

Tam Anh General Hospital TP HCM