Beware of foods that can easily cause poisoning

Cassava, pineapple, sprouted potatoes, green tomatoes… are foods that can easily cause poisoning, seriously affect health, and can even lead to death.

Food poisoning is a condition in which the body is infected with toxins through eating common foods or accidentally eating foods that should not be eaten.

Cassava poisoning

Recently, the National Children's Hospital admitted patient Khong Thu H. (7 years old, Lap Thach, Vinh Phuc). She was admitted to the hospital with severe vomiting, lethargy, difficulty breathing, and cyanosis after eating cassava at a neighbor's house.

The family said that on the day of the accident, Tra ate two pieces of cassava grown in the garden when she was hungry. The cassava had not been peeled and had not been soaked thoroughly. The people who ate it with her did not show any unusual symptoms. Doctors diagnosed Tra with cassava poisoning.

According to the explanation of Dr. Ngo Anh Vinh, Department of Emergency and Anti-Poison (Central Children's Hospital), cassava contains cyanide, also known as hydrocyanic acid, which causes suffocation and lack of oxygen to cells in people who eat it.

Symptoms of cassava poisoning usually appear a few hours after eating. People who are poisoned will have symptoms such as digestive disorders (fullness, stomach rumbling, nausea, vomiting and diarrhea) and neurological disorders (dizziness, hot flashes, tinnitus, dizziness, itching, heavy limbs, restlessness, hot flashes, tinnitus, itching, numb limbs... tremors, convulsions, sometimes death). In some cases, there is fever, cough...

People can prevent cassava poisoning by not eating them when hungry, peeling them, soaking them in water, boiling them thoroughly before eating, and not eating too much. If children show signs of dizziness, stomachache, nausea, or drowsiness after eating, they should be taken to a medical facility for timely treatment.

Cassava contains cyanide, also known as hydrocyanic acid, which causes suffocation and lack of oxygen to cells in people who eat it. Illustrative photo

Sprouted potatoes, green tomatoes are equally dangerous

According to Dr. Nguyen Van Hau, Hospital 103, normal potatoes contain a lot of starch, nutrients and a negligible amount of solanine and chaconine. Solanine and chaconine are toxins but are not toxic at low concentrations.

However, when potatoes sprout, the amount of solanine and chaconine is many times greater, so it can easily cause poisoning. When poisoned by sprouted potatoes in mild form, the patient will have symptoms of dry throat, difficulty breathing, vomiting, tongue numbness, abdominal pain, diarrhea, dizziness... In severe cases, the body temperature suddenly increases, followed by convulsions, coma, respiratory failure, and even death.

Or green tomatoes also contain solanine, the solanine content in green tomatoes ranges from 9 to 32mg/100g, in ripe tomatoes this substance ranges from 0 to 0.7mg/100g. The riper the tomato, the less solanine it contains.

When eating green tomatoes, the mouth feels bitter. If you eat a lot, you may experience poisoning symptoms such as dizziness, nausea, vomiting... and when the tomatoes are ripe, this toxin has decomposed.

When potatoes sprout, the amount of solanine and chaconine is many times greater, so it can easily cause poisoning. Illustration photo

Pineapple is delicious but very poisonous

Dr. Hau said that pineapple itself is not poisonous and is a very delicious and fragrant fruit. However, many cases of vomiting, discomfort, and poisoning after eating pineapple are due to allergies to Candida trepicalis fungus found in the eyes of pineapple, especially those that have been crushed because the eyes were not cut off carefully during the process of peeling the pineapple. Or the pineapple is crushed so that the fungus penetrates into the pineapple.

Because pineapples grow close to the ground, they are left on the ground after being picked. The pineapple skin is thorny and rough, and the pineapple eyes form "cave" which is a good place for mold to hide. In addition, the pineapple's cytoplasm is moist, has a high sugar content, and an acidic pH, which are suitable conditions for mold to grow.

Therefore, when we eat pineapple without peeling and removing all the eyes, or eat crushed, rotten pineapple, or pineapples lying close to the ground, in places lacking light, damp, dusty... Or in addition, some people also eat a lot of fresh pineapple when hungry, the organic acids of pineapple and bromelain enzyme affect the lining of the stomach and intestines, which can also cause nausea and discomfort, leading to poisoning.

In mild cases, the patient can recover on their own after 2-3 hours. In severe cases, the disease progresses rapidly, the face turns purple, the victim has cardiovascular collapse, difficulty breathing, coma and can die if not treated promptly at a hospital.

Therefore, to avoid getting drunk, you should choose fresh and intact pineapple. Do not eat crushed pineapple, peel the pineapple completely, cut deep to remove all the eyes, then rub with a little salt and wash before cutting it open to eat, and do not eat a lot of pineapple when you are hungry.

All cases showing signs of food poisoning should be taken to medical facilities as soon as possible for timely treatment.

According to Alobacsi.vn