On 24/7, Nam Dan Medical Center reported that the three surviving individuals, a mother and her children, received treatment at a communal health station and Nghe An Obstetrics and Pediatrics Hospital for suspected poisoning. After one week of hospitalization, their health has now stabilized.

The patients stated they had used potatoes, some of which were sprouted, to cook soup. After the meal, all four experienced symptoms of abdominal pain and nausea. The 69-year-old woman developed the most severe symptoms, leading to her admission to Nam Dan Medical Center in a state of circulatory collapse. She received higher-level treatment but did not survive.

Authorities have not yet officially determined the woman's cause of death or the source of poisoning for the family. However, doctors suspect the family's consumption of potato soup containing sprouted potatoes makes food poisoning from this item a strong possibility.

Potatoes are rich in vitamins, minerals, carbohydrates, and antioxidants such as flavonoids, carotenoids, and phenolic acids. They help increase satiety, aid digestion, and prevent man tinh diseases. This tuber is easy to store for long periods but can sprout or turn green if not stored properly.

When potatoes sprout or their skin turns green, the concentration of solanine – a natural toxin – can increase significantly. Consuming this toxin can lead to nausea, diarrhea, digestive disorders, and severe poisoning. Therefore, individuals should store potatoes in a dry, dark, cool place and completely discard any that have sprouted or turned green.

Nam Dan Medical Center advises the public not to consume sprouted or green-skinned potatoes, even if the sprouts have been removed, as cooking does not completely eliminate the toxin.

Duc Hung