It triggers a heart attack: Do not consume that mushroom!

In Türkiye, there is an increase in poisoning cases due to the proliferation of mushrooms growing in nature, especially in spring and autumn, and the increase in consumption across the country.

According to data from the National Poison Consultancy Center (UZEM), which operates under the Ministry of Health's General Directorate of Public Health and provides 24/7 consultancy services against poisoning cases, mushroom poisoning applications in hospitals increased by 83 percent compared to May of last year, while the total number of cases reached 943.

Prof. Dr. Asım Kalkan, Head of Education at the Emergency Medicine Clinic of Prof. Dr. Cemil Taşcıoğlu City Hospital, said that very few of the more than 10,000 types of mushrooms found in nature are edible.

Kalkan pointed out that mushroom poisonings can present in the emergency room with simple food poisoning symptoms, but can also be serious. He stated that the effects of toxic mushrooms usually begin within 2-6 hours, while some can appear after 72 hours or longer.

Kalkan, noting that some mushrooms have more toxic effects, said, "Patients usually present to the emergency room in the early stages with complaints of dizziness, drowsiness, low blood pressure, blurred vision, facial flushing, a metallic taste in the mouth, nausea, vomiting, and sweating."

Kalkan explained that complaints may be more intense in late-term applications and continued:

The symptoms caused by mushrooms that are toxic to the liver and kidneys can be much more extensive and severe. If the patient has liver failure, jaundice, confusion, abdominal distension, and severe vomiting may develop. In the case of kidney failure, decreased urine output is one of the most significant symptoms. When kidney or liver failure develops, the heart is also affected, and patients may experience low blood pressure, palpitations, and chest pain. If the patient has known cardiovascular disease, this poisoning can also cause a heart attack. It is beneficial for both the physician and the patient to be aware of these late-stage symptoms.

Asım Kalkan noted that there is no known antidote to any poisonous mushroom, and that patients first control their breathing and receive fluid therapy to regulate blood pressure and heart rate by opening intravenous access.

Kalkan added that in cases of mushroom poisoning, the first step is to immediately visit a doctor at the nearest health facility and provide a sample of the mushroom eaten. This way, the type of mushroom can be identified and appropriate treatment can be initiated.

"It starts to show symptoms within 2 to 4 hours"

Expert Dietitian Berrin Bayraktar, who works at the same hospital, said that mushrooms are foods that are high in fiber and nutritional value, but low in calories, and that 100 grams of mushrooms contain approximately 20 calories, 3 grams of protein and 1 gram of fiber.

Bayraktar, who shared the information that mushrooms are a rich source of nutrients, especially vitamins B1, B2, B3 and D, as well as minerals such as calcium, potassium and selenium, pointed out that while 100 grams of cultivated mushrooms contain approximately 3 grams of protein, 100 grams of beef contains 20 grams.

Bayraktar emphasized that mushroom poisonings are most common in spring and autumn, when rainfall increases.

Bayraktar underlined that the symptoms of poisoning can vary depending on the type of mushroom, and said:

"The first symptoms include sweating, nausea, vomiting, dizziness, and drowsiness. Symptoms begin to show within two to four hours. This is the time we need to intervene. If left unchecked, some toxins from certain mushroom species can cause liver and kidney dysfunction and even death. It's impossible to tell with the naked eye whether a mushroom is poisonous or not. This needs to be done by experts. Two mushrooms growing side by side could have one poisonous and the other edible. Therefore, it's impossible to tell by their appearance."

Bayraktar stated that mushrooms are susceptible to microorganisms due to the conditions in which they are grown and therefore should never be consumed raw, adding that lightly sautéing the mushrooms is ideal.

Bayraktar stated that mushrooms should be cooked immediately after washing and should not be kept moist for a long time, and listed the things citizens should pay attention to when buying packaged mushrooms from the market:

"It's especially important to check the expiration date. The manufacturer's name and place of production should be checked on the label. Furthermore, a physical examination is necessary, namely, whether the mushroom has a color, odor, any darkening, or a slimy coating. If there's a foul odor or darkening, this mushroom should definitely not be consumed. Similarly, if the packaging is swollen, this means harmful bacteria have grown inside. These mushrooms should not be purchased or consumed. Mushrooms can be a very healthy food, but they should be consumed in moderation and in a balanced manner. I believe our citizens should be made more aware of mushrooms, especially those collected from nature."

Beware of mushrooms in parks and gardens

Mushroom expert Recep Karatepe also emphasized that there is no mechanism or phenomenon that can distinguish whether mushrooms collected in nature are poisonous or not.

Karatepe, noting that people have some superstitions on the subject, said, "Deadly poisonous mushroom species have a high rate of worm infestation. We've observed leeches eating them. Within every mushroom species, there are both delicious edible varieties and similarly poisonous ones. There are programs designed for this purpose on cell phones. It's also unlikely that an AI-powered program could distinguish species we sometimes can't even distinguish with the naked eye, sometimes even under a microscope. It's essential to get help identifying mushrooms from someone who knows, an expert."

Karatepe pointed out that some superstitions are widespread in society, such as that wormy mushrooms can be eaten and that the poison of mushrooms will be removed by boiling them with a silver spoon, salt or vinegar.

Karatepe stated that the public should know that mushrooms grown in parks and gardens should not be eaten, saying, "Because they have high metal levels. It's better for them to know that mushrooms love exhaust fumes, especially since everywhere is full of vehicles. Mushrooms accumulate heavy metals, which are then transferred directly to the body when consumed. Even edible mushrooms can be poisonous."

Pointing out that there are approximately 3,000 macrofungus species in Türkiye, Karatepe noted the following:

Mushrooms should definitely be placed in a basket because when collected in plastic containers or bags, the risk of spoilage is very high, considering that mushrooms are food in another part of the body. A knife and a brush are the most important equipment for cleaning the dust and soil on the roots of mushrooms after they've been plucked from the soil. This year, we've seen a high number of tick infestations in our country. Therefore, if possible, wear boots and long pants. If possible, socks should be tucked into the cuffs of your pants. You should have a backpack with you. Your backpack should include a small first aid kit and water.