A woman in Fujian, China recently ate durian and drank 200 milliliters of baijiu, subsequently experiencing widespread urticaria (hives), chest tightness, and difficulty breathing, with her blood oxygen level dropping to 78% at one point. She only escaped life-threatening danger after emergency medical intervention. Doctors stated that the incident involved respiratory failure triggered by a disulfiram-like reaction.
According to Chinese media reports, emergency physicians analyzed the case as a chemically toxic reaction from the interaction between the components of durian and alcohol. Doctors explained that durian is rich in various sulfur-containing compounds, which can strongly inhibit the activity of aldehyde dehydrogenase in the liver—similar to the reaction between cephalosporin antibiotics and alcohol. After alcohol consumption, the acetaldehyde produced during ethanol metabolism cannot be broken down in time, causing a large accumulation in the body.
The buildup of acetaldehyde can lead to arrhythmia and airway spasms, and in severe cases, may directly result in respiratory and circulatory failure, endangering life. Experts emphasized that the public commonly believes durian and alcohol only cause “excess internal heat,” but there is, in fact, a clear pathological mechanism involved.
Doctors especially remind: Within 24 hours before and after consuming durian, all forms of alcohol should be strictly avoided, including baijiu, beer, wine, and any products containing alcohol such as Huoxiang Zhengqi Shui (a traditional Chinese remedy) or cooking wine.
For people with allergies or impaired liver function, it is advisable to extend the interval between eating durian and consuming alcohol to more than 3 days, to ensure the recovery of normal liver metabolic function.