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Some people should not consume too much eggplant.
Nasunin and iron absorption
Nasunin, a phytochemical in eggplants, binds with iron and removes it from cells. This process, known as iron chelation, may be useful for people who have too much iron in their bodies.
Meanwhile, people with low levels of iron should not consume large amounts of foods that contain nasunin.
Solanine poisoning
Eggplants are part of the nightshade family. Nightshades contain alkaloids, including solanine, which can be toxic. Solanine protects these plants while they are still developing.
Eating the leaves or tubers of these plants can lead to symptoms such as burning in the throat, nausea and vomiting, and heart arrhythmias. The reaction can be fatal.
People are at typically at risk of ingesting the most solanine if they eat potatoes that have turned green. Eggplants contain small quantities of solanine, and eating low-to-moderate amounts is unlikely to have a significant effect.
Eggplant allergy
In rare cases, one or more compounds triggers an allergic reaction. The primary cause appears to be a lipid transfer protein in the plant.
Symptoms of a reaction can include hives, swelling, and difficulty breathing. Anyone who experiences these symptoms should receive urgent medical help, as they may have anaphylaxis, a life-threatening allergic reaction.
Oxalates and kidney stones
Eggplants contain oxalates, though they have fewer than most fruits and vegetables. Oxalates can contribute to kidney stone formation in some people who are more prone to absorbing oxalates. Without treatment, kidney stones can lead to acute kidney injury or kidney death.
Foods containing oxalates, such as eggplant, may not be suitable for people prone to kidney stones. Anyone with this condition should limit their intake of oxalate-containing foods. *