Haff disease pathophysiology: Difference between revisions
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==Pathophysiology== | ==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.<ref name="Buchholz"/> | *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.<ref name="Buchholz"/> | ||
[[Palytoxin]] has been proposed as a disease model.<ref name="pmid17984750">{{cite journal |author=Langley RL, Bobbitt WH |title=Haff disease after eating salmon |journal=South. Med. J. |volume=100 |issue=11 |pages=1147–50 |year=2003 |pmid=17984750 |doi=10.1097/SMJ.0b013e3181583673 |url=http://meta.wkhealth.com/pt/pt-core/template-journal/lwwgateway/media/landingpage.htm?doi=10.1097/SMJ.0b013e3181583673}}</ref> | *[[Palytoxin]] has been proposed as a disease model.<ref name="pmid17984750">{{cite journal |author=Langley RL, Bobbitt WH |title=Haff disease after eating salmon |journal=South. Med. J. |volume=100 |issue=11 |pages=1147–50 |year=2003 |pmid=17984750 |doi=10.1097/SMJ.0b013e3181583673 |url=http://meta.wkhealth.com/pt/pt-core/template-journal/lwwgateway/media/landingpage.htm?doi=10.1097/SMJ.0b013e3181583673}}</ref> | ||
It has been suggested that the toxin may have [[thiaminase]] activity (i.e. it degrades [[thiamine]], also known as vitamin B1).<ref name="isbn4-431-00488-2">{{cite book |author=Kumagai, Michio |title=Freshwater Management: Global Versus Local Perspectives |publisher=Springer |location=Berlin |year= |pages=88 |isbn=4-431-00488-2 |oclc= |doi=}}</ref> | *It has been suggested that the toxin may have [[thiaminase]] activity (i.e. it degrades [[thiamine]], also known as vitamin B1).<ref name="isbn4-431-00488-2">{{cite book |author=Kumagai, Michio |title=Freshwater Management: Global Versus Local Perspectives |publisher=Springer |location=Berlin |year= |pages=88 |isbn=4-431-00488-2 |oclc= |doi=}}</ref> | ||
==References== | ==References== | ||
Revision as of 19:59, 25 April 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
Haff disease is a rare clinical syndrome, the pathophysiology of which remains unclear. Palytoxin, a heat-stable toxin with thiaminase activity, has been proposed to play a role in the development of this condition. Due to the heat-stable nature of this toxin, it cannot be inactivated by cooking.
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]
- 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.