A healthy 65-year-old man eats raw tuna and within an hour ends up in the emergency room with dangerously low blood pressure, severe gastrointestinal symptoms, and EKG changes that look like a heart attack. What happened next surprised even his doctors.
Dr. Dean Mitchell walks through a real case published in the Journal of the American Medical Association that highlights a lesser known but serious foodborne illness called scombroid poisoning. Often mistaken for an allergic reaction or cardiac event, this condition is caused by high levels of histamine in improperly stored fish and can lead to shock, respiratory failure, and ICU level illness.
This episode breaks down how scombroid poisoning happens, which types of fish are most commonly involved, why it can be so hard to detect, and what subtle clues may warn you that something is wrong before symptoms spiral. Dr. Mitchell also explains why this reaction is not a true fish allergy and what to be cautious about when eating seafood at restaurants, buffets, cruises, or outdoor events.
A fascinating and important listen for anyone who eats fish and wants to stay informed and safe.
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