Which mushrooms should not be eaten during pregnancy?

Nov 15, 2025 Source: Cainiu Health

Dr. Zhang Lu

Introduction

Pregnant women should avoid eating poisonous mushrooms, wild or unidentified mushrooms, spoiled mushrooms, pickled mushrooms, as well as raw or undercooked mushrooms. These types of mushrooms may pose risks to maternal health and fetal development and must be strictly avoided. If dangerous mushrooms are accidentally consumed and symptoms such as abdominal pain, vomiting, or dizziness occur, immediate medical attention is recommended. Examples of poisonous mushrooms include Amanita muscaria and Amanita verna.

After becoming pregnant, one should not eat poisonous mushrooms, wild unknown mushrooms, spoiled mushrooms, pickled mushrooms, or raw or undercooked mushrooms. These types of mushrooms may harm maternal health and fetal development and must be strictly avoided. If dangerous mushrooms are accidentally consumed and symptoms such as abdominal pain, vomiting, or dizziness occur, immediate medical attention is recommended.

1. Poisonous mushrooms: Examples include Amanita muscaria and the white death cap. These contain deadly toxins that, if ingested, can cause liver and kidney damage, neurotoxicity, and in severe cases, endanger the lives of both mother and baby. There is no safe antidote, so consumption must be absolutely prohibited.

2. Wild unknown mushrooms: Unfamiliar mushrooms picked from the wild cannot be reliably identified as non-toxic. Even those appearing normal may contain hidden toxins. Due to the unique immune status during pregnancy, the risk of poisoning is extremely high.

3. Spoiled mushrooms: Mushrooms that have been stored too long, or have become moldy or rotten, can harbor molds and bacteria that produce harmful substances. Consumption may easily trigger acute gastroenteritis, leading to diarrhea and vomiting, which can impair nutrient supply to the fetus.

4. Pickled mushrooms: Mushrooms preserved with high salt content and preservatives contain excessive sodium, which may worsen pregnancy-related edema and increase kidney burden. Preservatives may also negatively affect normal fetal development, making them unsuitable for consumption during pregnancy.

5. Raw or undercooked mushrooms: Raw or insufficiently cooked mushrooms may contain harmful substances or parasites that have not been destroyed by heat. Given the weakened digestive function during pregnancy, consuming such mushrooms may easily lead to gastrointestinal discomfort or infections.

During pregnancy, mushrooms should be limited to common edible varieties purchased from reputable sources. They must be thoroughly cooked using mild methods such as stir-frying or stewing. Consumption should be moderate and balanced with vegetables and meats to ensure nutritional balance and prevent excessive or monotonous intake.

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