Acute ackee fruit intoxication, also known as Jamaican vomiting sickness or syndrome, is caused by eating unripe Blighia sapida fruits. These fruits contain a toxin called hypoglycin A, which interferes with the body’s ability to produce new glucose, leading to dangerously low blood sugar (toxic hypoglycaemia). This condition is more common in certain countries in the Caribbean and Western Africa and is rare in Western countries such as France. Because the ingestion of unripe ackee fruit triggers this serious intoxication, it is important for people in regions where the fruit grows to be aware of the risks. The condition is recognized by its association with low blood sugar and the potential for significant health complications when the fruit is not fully ripened before consumption.

The main issue in acute ackee fruit intoxication is the development of toxic hypoglycaemia, or very low blood sugar. This is thought to be responsible for the symptoms that give the condition its name, such as severe vomiting. However, detailed information on the full range of symptoms experienced is limited.

The condition is caused by eating unripe ackee fruit, which contains the toxin hypoglycin A. This toxin interferes with the body’s process of forming new glucose, resulting in a dangerous drop in blood sugar levels. The risk of intoxication is higher in regions where the ackee fruit is common and may be eaten before it has ripened properly.