Fatal Coconut Drink Leads To Man's Sudden Brain Injury And Death
Food safety is a vital consideration in everyday life. Many of us enjoy convenient options such as pre-packaged foods and drinks, yet it’s easy to overlook how improper storage or unnoticed spoilage might lead to serious outcomes.
A 2021 paper highlighted one such devastating situation involving a 69-year-old man from Denmark, who suffered fatal consequences after drinking water straight from a coconut that had been sitting at room temperature for an extended period. The man, who was otherwise healthy, used a straw to sip coconut water directly from the nut.
According to the paper, “Because the water had a foul taste, he swallowed only a small amount.” This immediately raises concern about why the drink tasted so unusual, but at the time, he could not have known how dangerous even that small quantity would be.
In an effort to understand what might have caused the unpleasant taste, he opened the coconut. Once he saw the interior, he remarked to his wife that it looked slimy and rotten.
The coconut was commercially prepared, with the outer husk removed and equipped with a “punch and straw” for convenience. Unfortunately, it had not been kept in a refrigerator at the recommended temperature of 4°C–5°C. Instead, it was stored on the kitchen table for about a month since purchase.
He noticed that the water tasted unpleasant.
In the hours that followed, the man began to experience severe symptoms. Roughly three hours after drinking the water, he was overwhelmed by sweating, nausea, and vomiting.
When paramedics arrived, they found him “in distress” with pale, clammy skin and confusion. He also displayed dystonia and poor balance, although his limb strength was still described as usual.
These red flags led emergency responders to rush him to the hospital, where his condition deteriorated rapidly. His level of consciousness dropped significantly, and he was moved to intensive care.
Despite the medical team’s efforts, his situation worsened. As detailed in the paper, “Twenty-six hours after admission to the hospital, the clinical appearance and imaging indicated clinical brain death, and treatment was discontinued.”
This outcome was both shocking and tragic, especially considering that all he had done was drink a small amount of coconut water.
The authors of the study examined the coconut and discovered that it was infected with a fungus known as Arthrinium saccharicola. This fungus can produce 3-nitropropionic acid (3-NPA), a lethal toxin.
According to the researchers, “Fungi of the Arthrinium genus produce the lipophilic and highly toxic 3-nitropropionic acid (3-NPA), which is involved in the etiology of moldy sugar cane poisoning with severe encephalopathy.”
This toxin disrupts vital processes at the cellular level by “irreversibly bind[ing] to and inhibit[ing] succinate dehydrogenase in the mitochondria, thereby blocking the citric acid cycle and ATP generation in cells, which would explain the observed severe lactate acidosis.”
He sustained significant brain injury.
As the study clarifies, this mechanism essentially robs the body’s cells of the ability to produce energy. Once the toxin is present in sufficient quantities, metabolic processes come to a halt, causing organ systems, especially the brain, to fail.
The researchers added, “The symptoms of 3-NPA toxicity in humans are similar to those for bongkrekic acid, as described regarding sugar cane poisoning in humans in China and Africa, including initial gastrointestinal symptoms with vomiting and diarrhoea and progressing encephalopathy leading to coma and death. These symptoms are similar to those of the patient.”
Though coconut water is widely regarded as a refreshing beverage, this case shows how quickly things can go wrong if a product is contaminated and stored incorrectly. It underscores the importance of following storage guidelines, checking for any unusual odors or tastes, and discarding items at the first sign of spoilage.
In most cases, coconut water is perfectly safe to drink, but extended time at room temperature can allow harmful microbes, including fungi, to flourish.
This situation highlights a rare but very real hazard. The Danish man’s tragedy stemmed from a small sip of water that had developed an extremely dangerous toxin over time.
The publication of this case helps raise awareness in the medical community about the potential risk of fungal contamination in seemingly benign food products. By recognizing the early signs of foodborne illness, along with ensuring proper refrigeration and inspecting items for spoilage, people can significantly reduce the chance of encountering a similarly catastrophic outcome.
