Haff disease risk factors: Difference between revisions
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Latest revision as of 13:11, 27 April 2022
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Haff disease Microchapters |
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Haff disease risk factors On the Web |
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Editor-In-Chief: C. Michael Gibson, M.S., M.D. [1]; Associate Editor(s)-In-Chief: M. Hassan, M.B.B.S
Overview
The major risk factor associated with Haff disease is consumption of aquatic foods (e.g., crayfish, burbot, buffalo fish).
Risk Factors
The risk factor predisposing individuals to the development of Haff disease is consumption of aquatic foods (e.g., crayfish, burbot, buffalo fish).[1]
References
- ↑ Pei P, Li XY, Lu SS, Liu Z, Wang R, Lu XC; et al. (2019). "The Emergence, Epidemiology, and Etiology of Haff Disease". Biomed Environ Sci. 32 (10): 769–778. doi:10.3967/bes2019.096. PMID 31843046.