An infectious disease specialist warned about the dangers of combining alcohol and mushrooms at picnics

With the onset of the season of picnics and trips to nature, it is necessary not to forget about the risks associated with alcohol in combination with wild mushrooms and street food. Vladimir Neronov, MD, an infectious disease specialist at JSC "Medicine" (Academician Roitberg Clinic), told Izvestia on May 12 that such a combination could lead to severe intoxication and significantly increase the risk of intestinal infections.

According to him, one of the main threats is the so—called coprine syndrome. Some types of fungi, including gray dung beetle, certain varieties of boletus and lepiotes, contain the substance coprin or its analogues. Once in the body, it blocks the work of the enzyme responsible for the breakdown of toxic acetaldehyde, a product of ethanol processing.

"As a result, acetaldehyde accumulates in the blood, which causes severe intoxication: redness of the face, rapid heartbeat, pressure surges, suffocation and severe nausea. Moreover, the reaction can occur even if alcohol was drunk 1-3 days after eating mushrooms," Neronov said.

According to the doctor, alcohol is also able to mask the first symptoms of poisoning. Against the background of intoxication, a person may not pay attention to nausea, weakness or abdominal discomfort, attributing them to fatigue or poor-quality food. This is especially dangerous because it wastes precious time when you can rinse your stomach and take sorbents. In addition, vomiting while intoxicated increases the risk of aspiration, which can lead to suffocation or the development of aspiration pneumonia.

Alcohol poses an additional danger in outdoor recreation, where food storage and hygiene rules are often violated. As the infectious disease specialist explains, ethanol irritates the mucous membrane of the gastrointestinal tract, disrupts the balance of intestinal microflora and temporarily reduces the body's immune defenses.

"Even a single alcohol consumption reduces the activity of the cells of the immune system, which are the first to resist bacterial infections. In combination with poorly fried meat or products that have been exposed to heat for a long time, this significantly increases the risk of salmonellosis, campylobacteriosis and other acute intestinal infections," said Neronov.

According to the doctor, there is no completely safe dose of alcohol in such conditions. However, it is possible to minimize the risks if you follow several rules: abstain from alcohol at least a day before and for 2-3 days after eating wild mushrooms, carefully heat food, do not store ready meals in the heat for more than two hours and maintain the water balance.

The specialist also recommends that you always have enterosorbents with you, but reminds you that they are not able to neutralize the effect of the coprine toxin.

"If nausea, vomiting, diarrhea or confusion appear after eating mushrooms, it is necessary to stop drinking alcohol immediately, call an ambulance and, if possible, save a sample of mushrooms for identification. Attempts to be treated with alcohol in such cases are a dangerous myth that can cost lives," the doctor concluded.

On April 25, Igor Pozdnyakov, Roskachestvo's chief legal adviser, said that failure to comply with the rules of quiet hunting could result in both administrative punishment and criminal liability for citizens. He clarified that mushroom picking is prohibited in the territories of nature reserves, national parks, sanctuaries and other specially protected natural areas — a fine of 3 thousand to 4 thousand rubles is provided for such a violation. The legislation also prohibits the collection, storage, processing and sale of mushrooms containing hallucinogenic substances.