Death caps have been reported to taste pleasant.
[31][63] This, coupled with the delay in the appearance of symptoms—during which time internal organs are being severely, sometimes irreparably, damaged—makes it particularly dangerous. Initially, symptoms are
gastrointestinal in nature and include
colicky abdominal pain, with watery
diarrhea and
vomiting, which may lead to
dehydration, and, in severe cases,
hypotension,
tachycardia,
hypoglycemia, and
acid–base disturbances.
[64][65] These first symptoms resolve two to three days after the ingestion. A more serious deterioration signifying liver involvement may then occur—
jaundice, diarrhea,
delirium,
seizures, and
coma due to
fulminant hepatic failure and attendant
hepatic encephalopathy caused by the accumulation of normally liver-removed substance in the blood.
[11] Renal failure (either secondary to severe
hepatitis[62][66] or caused by direct toxic renal damage
[58]) and
coagulopathy may appear during this stage. Life-threatening complications include increased
intracranial pressure, intracranial
hemorrhage,
pancreatitis,
acute renal failure, and
cardiac arrest.
[64][65] Death generally occurs six to sixteen days after the poisoning.
[67]
Mushroom poisoning is more common in Europe than in America.
[68] Up to the mid-20th century, the mortality rate was around 60–70%, but this has been greatly reduced with advances in medical care. A review of death cap poisoning throughout Europe from 1971 to 1980 found the overall mortality rate to be 22.4% (51.3% in children under ten and 16.5% in those older than ten).
[69] This has fallen further in more recent surveys to around 10–15%.
[70]Click to expand...