Tet foods that can easily cause poisoning

Some foods are very popular and nutritious for the body but can contain toxic substances that are dangerous to the life of those who accidentally eat them.

Potato

Potatoes are probably the most popular tuber in the world used as food and are favored by almost all ethnic groups because they are rich in nutrients, easy to prepare and can be used to make many dishes from simple to complex, suitable for everyone's taste.

Potato.

According to some documents, potatoes originated in Peru, then were widely grown in Europe and other countries. Potatoes were introduced to Vietnam in 1890 and are now one of the staple foods favored by the people.

The poison in potatoes is called glycoalkloids (chaconin, solanin). This substance is not present in the potato tubers, but is found in abundance in the tuber sprouts, in the green skin of the tuber when exposed to sunlight, and in small amounts in the leaves and roots.

In normal potatoes there are 12 - 20 mg/kg of glycoalkaloid, in sprouted potatoes it is 250 - 280 mg/kg, in green-skinned potatoes it is 1,500 - 2,200 mg/kg. The lethal dose of solanine is about 0.2 g for a person weighing 50 kg.

Symptoms of poisoning that appear several hours after eating include abdominal pain, vomiting, diarrhea; headache, dizziness, blurred vision, dilated pupils, impaired consciousness, coma; arrhythmia, acute liver damage.

Common treatments include gastric lavage, activated charcoal, fluid and electrolyte replacement, respiratory and circulatory resuscitation. In general, potato poisoning is rare and symptoms are usually mild, with patients recovering completely after treatment.

Potato poisoning can be prevented easily by peeling the potatoes thoroughly and removing the sprouts from the sprouted potatoes. Cooking potatoes at high temperatures above 1,700C also causes the toxins to decompose and lose their toxicity.

Bamboo shoots

Bamboo shoots are a very familiar dish to our people, present on the dining table from regular meals to parties, from rural to urban areas and are loved by almost everyone.

Bamboo shoots contain a substance with similar toxicity to cassava, which is hydrocyanic acid (HCN), but the content is much higher (about 300 mg/100 g fresh depending on the type of bamboo shoots).

A person weighing about 50 kg eating about 20 mg of this substance will be poisoned and 50 mg will cause death.

Symptoms of bamboo shoot poisoning are similar to cassava poisoning but are usually milder and rarer, perhaps because bamboo shoots are often processed very carefully (soaked, boiled, and dried many times) before eating, so although the concentration of HCN is higher than cassava, this poison is almost eliminated.

Prevent bamboo shoot poisoning by cooking thoroughly before eating. Do not eat bitter bamboo shoots, bamboo shoots that have not been properly prepared... or eat too many bitter bamboo shoots, pickled fresh bamboo shoots, on an empty stomach.

Pineapple

Pineapple (called "khom" in the South) is also a delicious and popular fruit. This is a native plant of Paraguay and southern Brazil. The pineapple is actually the axis of the pineapple flower and the real fruit is the "eyes" of the pineapple. Pineapple can be eaten fresh or canned with high nutritional content such as sugar, vitamins, and minerals.

Pineapple.

Pineapple poisoning is relatively common even though there is no toxic component in pineapple. Some studies suggest that the toxic substance in pineapple is a type of mold that lives parasitically on pineapple because most patients with pineapple poisoning have a positive reaction to Candida tropicalis when tested intradermally.

Therefore, in many cases, pineapple poisoning symptoms are similar to an allergic reaction with rapid and severe manifestations such as abdominal pain, vomiting, diarrhea; itching, skin rash, asthma-like bronchospasm and the most severe is anaphylactic shock: immediately after eating pineapple, the patient suddenly experiences palpitations, rapid pulse, low blood pressure, respiratory failure and death if not treated promptly.

Treatment of pineapple poisoning is to treat allergic symptoms and anaphylactic shock if present. Measures include intravenous fluids to increase blood pressure, corticosteroids and adrenaline according to the protocol if the patient is too severe. To avoid poisoning, when eating, pay attention to peeling carefully (especially the pineapple eyes), do not eat pineapple that has been stored for a long time, or pineapple that has been rotten or rotten to ensure safety.

According to Gia dinh.net