A woman in China was rushed to hospital after suffering a severe allergic reaction and breathing difficulties following the consumption of durian fruit together with alcohol, in a case doctors say highlights a dangerous biochemical interaction.
According to mainland Chinese media reports, the woman had eaten durian and later consumed around 200ml of white liquor. Shortly after, she developed widespread hives, chest tightness and severe shortness of breath, with her blood oxygen levels reportedly dropping to 78 percent.
Medical staff confirmed she was in critical condition upon arrival at hospital but was later stabilised following emergency treatment. Doctors said her symptoms were consistent with acute respiratory failure triggered by a severe toxic reaction in the body.
Health experts explained that the incident is linked to a reaction similar to disulfiram-like effects, where alcohol metabolism is disrupted, leading to a dangerous buildup of acetaldehyde in the bloodstream.
They noted that durian contains sulphur-containing compounds which may inhibit the liver enzyme aldehyde dehydrogenase, responsible for breaking down acetaldehyde. When alcohol is consumed, the toxin can accumulate rapidly, potentially causing heart rhythm disturbances, airway spasms, and in severe cases, life-threatening respiratory and circulatory failure.
Doctors stressed that the misconception of durian and alcohol being merely “heaty” foods is misleading, as there is a clear physiological mechanism behind the adverse reaction.
Medical professionals have issued a strong advisory urging the public to avoid all forms of alcohol for at least 24 hours before and after consuming durian, including beer, wine, spirits, and alcohol-based medicinal products.
For individuals with allergies or underlying liver conditions, experts recommend extending the interval to up to three days to allow full metabolic recovery and reduce health risks.
