Coprine — what it is and why alcohol matters

Coprine is a chemical found in some "inky cap" mushrooms (Coprinus species). If you eat these mushrooms and then drink alcohol, coprine can trigger a sudden, unpleasant reaction — flushing, nausea, vomiting, fast heartbeat, and low blood pressure. The reaction looks a lot like what happens with the drug disulfiram (Antabuse), so people call it a disulfiram-like reaction.

How coprine causes alcohol reactions

When you drink alcohol, your body turns ethanol into acetaldehyde and then clears acetaldehyde with an enzyme called aldehyde dehydrogenase. Coprine blocks that enzyme, so acetaldehyde builds up quickly. That buildup is what causes the flushing, headache, nausea, and other symptoms. The reaction often starts within 30 minutes to a couple of hours after drinking.

Severity varies. Some people get mild flushing and nausea; others feel faint, very dizzy, or have rapid heartbeat and vomiting. The amount of mushroom eaten, how much alcohol is consumed, and individual sensitivity all affect how bad the reaction will be. In most cases symptoms settle once the alcohol is out of your system, but they can be scary and uncomfortable while they last.

What to do if you or someone has a reaction

If symptoms are mild, stop drinking alcohol and move to a cool, calm place. Sip water and rest. If vomiting is severe, someone has fainted, is very dizzy, has chest pain, trouble breathing, or confused — call emergency services. Medical staff will support breathing and blood pressure, give IV fluids if needed, and monitor until acetaldehyde levels fall.

If mushroom ingestion was recent and you’re worried about further absorption, tell the medical team right away. They will decide whether activated charcoal or other steps are needed. Be honest about any medications the person takes — some drugs mix badly with alcohol and can worsen the situation.

How long should you avoid alcohol after eating these mushrooms? Advice varies, but a safe rule is to avoid alcohol for at least 48 hours. Some effects may last longer in sensitive people, so if you felt even mild symptoms, wait longer. Don’t assume cooking removes the risk — the safest move is to avoid alcohol entirely if you’ve eaten an unknown mushroom.

Don’t try to use coprine on purpose as an aversion treatment for drinking. In the past it was studied for that, but it can cause severe reactions and other toxic effects. And never eat wild mushrooms unless a trusted expert positively identifies them.

Questions about possible mushroom poisoning or strange symptoms after drinking? Contact emergency services or your local poison control center right away. Better safe than sorry — these reactions can look benign at first but become serious fast.