Mushroom poisoning: An updated review
Mustafa Oğuz Tuğcan, Ayça Açıkalın
Abstract
Abstract Mushrooms have been consumed frequently worldwide since ancient times. In addition to edible and harmless species, there are also poisonous species that cause a wide range of clinical syndromes, from simple gastrointestinal (GI) irritation to death. However, it is not possible to distinguish the poisonous species from some edible species morphologically. Therefore, the unintentional consumption of mushrooms is an important public health problem. Mushrooms can be categorized according to their toxins, such as cyclopeptides, gyromitrin, muscarine, coprine, orellanine, psilocybin, and GI irritants. Mushrooms containing cyclopeptide-amatoxin are responsible for more than 90% of deaths due to mushroom poisoning. Amanita phalloides is responsible for many fatal cases because of the toxicity of this species. This article reviews the clinical syndromes that may develop after the consumption of various poisonous mushroom species, the mechanisms of action of their toxins, and the current treatments applied.