Haff disease pathophysiology: Difference between revisions
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{{Haff disease}} | {{Haff disease}} | ||
{{CMG}} | {{CMG}}; '''Associate Editor(s)-In-Chief:''' [https://www.wikidoc.org/index.php/User:Hassan_M M. Hassan, M.B.B.S] | ||
==Overview== | ==Overview== | ||
Revision as of 04:08, 26 March 2022
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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
Pathophysiology
The exact nature of the poison is still unclear. It cannot be inactivated by cooking, as all six CDC cases had consumed cooked or fried fish.[1]
Palytoxin has been proposed as a disease model.[2]
It has been suggested that the toxin may have thiaminase activity (i.e. it degrades thiamine, also known as vitamin B1).[3]
References
- ↑
- ↑ Langley RL, Bobbitt WH (2003). "Haff disease after eating salmon". South. Med. J. 100 (11): 1147–50. doi:10.1097/SMJ.0b013e3181583673. PMID 17984750.
- ↑ Kumagai, Michio. Freshwater Management: Global Versus Local Perspectives. Berlin: Springer. p. 88. ISBN 4-431-00488-2.