cause-and-effect relationship, early seasonal rainfall and warmer subsequent temperatures made a substantial contribution to mushroom proliferation,” the authors of the report noted.
In addition, an increase in amateur foraging and wild-crafting (gathering plant material for food or medicinal purposes) has raised the risk for poisoning, Vo’s team said.
Early symptoms of poisoning included nausea, vomiting and diarrhea, which led to dehydration and liver damage. And, it didn’t take much of the “death cap” mushroom to make people ill.
After eating just one that he picked in Santa Rosa, a 37-year-old was hospitalized for six days, according to the report.
An 18-month-old became critically ill after nibbling one-half of a mushroom cap given to her mother by a stranger who had picked mushrooms in the mountains that morning.
The child’s mother, father, and two adults who had joined them for dinner also became ill.
The child developed irreversible liver failure that affected her brain. She required a liver transplant and suffered “permanent neurologic impairment,” the report said. Another adult who attended that dinner also needed a liver transplant.
Health-care providers should contact their local poison control center for assistance if they see patients who are ill after eating foraged mushrooms, the study authors advised.
A treatment already used in Europe — intravenous silibinin — is being tested in clinical trials in the United States, the report noted.
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