Hepatitis E risk factors: Difference between revisions
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[[Category:Infectious disease]] | [[Category:Infectious disease]] | ||
[[Category:Hepatology]] | [[Category:Hepatology]] | ||
Latest revision as of 22:07, 29 July 2020
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Hepatitis E Microchapters |
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Hepatitis E risk factors On the Web |
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Risk calculators and risk factors for Hepatitis E risk factors |
Editor-In-Chief: C. Michael Gibson, M.S., M.D. [1]; Associate Editor(s)-in-Chief: João André Alves Silva, M.D. [2]
Overview
Common risk factors in the development of hepatitis e include contamination of water supplies, poor sanitation, ingestion of undercooked meat and shellfish, travel to regions where HEV is endemic, and chronic liver disease[1][2].
Risk Factors
Risk factors for infection with hepatitis E virus include:[1][2]
- Never having contracted HEV
- Poor sanitation in large areas of the world
- HEV shedding in feces
- Contamination of water supplies
- Ingestion of undercooked meat and shellfish
The following groups of people have increased risk of infection with hepatitis E virus:[1][2]
- Persons residing in areas where extended community outbreaks exist
- International travelers to regions of the world where HEV is endemic
- Refugees residing in overcrowded temporary camps following catastrophes, especially in:
- Sudan
- Somalia
- Kenya
- Ethiopia
- Persons who have chronic liver disease
- Persons working with non-human primates, pigs, cows, sheep and goats
References
- ↑ 1.0 1.1 1.2 "Hepatitis E" (PDF).
- ↑ 2.0 2.1 2.2 "Hepatitis E".