Ondokuz Mayıs University (OMU) Emergency Medicine and Phytotherapy Specialist Prof. Dr. Türker Yardan has warned that consuming mushrooms collected from the wild can lead to liver and kidney failure and even death.

As increased rainfall leads to greater growth of wild mushrooms, the risk of mushroom poisoning also rises.

Prof. Dr. Yardan emphasized that one of the major causes of fatal mushroom poisoning is Amanita phalloides, commonly known as the death cap, and noted that symptoms may appear only several hours after the mushroom has been consumed.

He said initial symptoms can include nausea, vomiting, and diarrhea, generally beginning 6–12 hours after consumption.

Yardan warned that patients may begin to feel better during a later stage of poisoning, but that this temporary improvement can be misleading.

He noted that liver and kidney damage may become apparent within three to six days, adding:

“A reduction in symptoms does not mean that the poisoning has passed. Therefore, when mushroom poisoning is suspected after consumption, people should not wait for symptoms to appear before seeking medical attention.”

“Cooking does not eliminate mushroom toxins”

Prof. Dr. Yardan stressed that common beliefs suggesting poisonous mushrooms can be made safe through various preparation methods are incorrect.

“Soaking mushrooms in vinegar or salt water, boiling them, cooking them thoroughly, or drying them in the sun does not eliminate their toxic substances,” Yardan said. “It is not possible to reliably distinguish poisonous mushrooms from safe ones based on their appearance, smell, or taste.”

He added that certain mushroom species can also cause health problems when consumed together with alcohol.

In such cases, symptoms may include heart palpitations, shortness of breath, chest pain, and dizziness.

“Seek medical attention even if you have no symptoms”

Yardan emphasized that people who have eaten mushrooms collected from the wild should seek medical attention even if they are not experiencing any symptoms.

“Waiting for symptoms to develop in cases of mushroom poisoning can lead to serious consequences,” he said. “When poisoning is suspected, the 112 Emergency Call Center should be contacted, and medical care should be sought without delay.”

“Keep a sample of the mushroom”

Yardan said that if any of the mushroom that was consumed remains, keeping a sample can assist physicians in the diagnostic process.

He recommended taking the remaining mushroom sample to the hospital.

He also stressed that everyone who consumed the same mushrooms should undergo medical evaluation, even if they have no symptoms.

“Mushroom poisoning is not simply food poisoning”

Yardan noted that severe mushroom poisoning can lead to liver failure and that some patients may ultimately require a liver transplant, emphasizing that early medical intervention can be lifesaving.

He advised the public to choose commercially cultivated mushrooms grown under controlled conditions rather than those that grow wild.

Prof. Dr. Yardan concluded by emphasizing that mushroom poisoning should not be regarded as an ordinary case of food poisoning.