Research from the University of Chicago Medical Center reveals that the foods individuals consume, even days before surgery, can impact how their bodies respond to anesthesia. This connection between food and anesthetic metabolism is among the first to be demonstrated, shedding light on the long-standing mystery of why patients react differently to anesthetics. Anesthesiologists typically base dosing decisions on factors like age, weight, and organ function, but this study suggests that diet, specifically the ingestion of substances found in potatoes, tomatoes, and eggplants, can significantly slow down the metabolism of common anesthetics. These foods contain solanaceous glycoalkaloids (SGAs), which hinder the breakdown of anesthetics and muscle relaxants, affecting enzymes crucial for their metabolism. The research emphasizes the importance of understanding dietary factors in determining the appropriate drug dosage, especially with the increasing trend of outpatient surgeries with shorter recovery times. Additionally, the study suggests that SGAs in food may permanently alter some individuals’ response to anesthesia by influencing genetic variations related to drug metabolism.