With the beginning of the peak mushroom season in Ukraine, the number of cases of poisoning by wild mushrooms is increasing sharply. Doctors emphasize that even seemingly harmless mushrooms can contain toxins that affect the gastrointestinal tract, heart, blood vessels, liver, kidneys, or even the central nervous system.
Experts from the Center for Public Health explain that the main cause of poisoning is the incorrect identification of mushrooms. For example, the deadly pale toadstool is often confused with a champignon or boletus, and false honey agarics are often confused with real ones. No less dangerous is picking mushrooms near roads or industrial zones, as well as eating old, frozen or spoiled mushrooms. A separate risk is buying mushrooms at wild markets or from hands.
The first symptoms of poisoning can appear as early as 30 minutes after consumption, and sometimes only a few days later. The main signs include nausea, vomiting, abdominal pain, diarrhea, dizziness, weakness, fever, convulsions, and hallucinations. In severe cases, heart rhythm and breathing disorders are possible.
If mushroom poisoning is suspected, you should immediately call an ambulance by dialing 103 or 112. Before the arrival of doctors, the stomach should be washed by giving the victim 1–2 liters of warm water, induce vomiting, take activated charcoal or another sorbent, and ensure rest and drinking. It is very important to preserve the remains of the mushrooms - this will help doctors determine the type of poisonous substance more quickly.
Doctors emphasize that children under 12 years old, pregnant women, breastfeeding women, the elderly, and people with chronic digestive diseases should completely avoid wild mushrooms. Even well-cooked mushrooms remain a heavy food for the stomach.
To avoid dangerous consequences, experts advise to collect only those mushrooms that you are absolutely sure are safe, and to buy products only from trusted places. Remember: no dish is worth risking your life.
