Diphyllobothriasis epidemiology and demographics: Difference between revisions
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The disease is rare in the United States, however, it was once more common and was referred to as "Jewish housewife's disease" because Jewish housewives preparing the traditional "gefilte fish" tended to taste the fish before it was cooked. | The disease is rare in the United States, however, it was once more common and was referred to as "Jewish housewife's disease" because Jewish housewives preparing the traditional "gefilte fish" tended to taste the fish before it was cooked. | ||
==References== | ==References== | ||
{{reflist|2}} | {{reflist|2}} | ||
[[Category:Disease]] | [[Category:Disease]] | ||
[[Category: Foodborne illnesses]] | [[Category: Foodborne illnesses]] | ||
[[Category:Infectious disease]] | [[Category:Infectious disease]] | ||
[[Category:Needs overview]] | [[Category:Needs overview]] | ||
{{WH}} | {{WH}} | ||
{{WS}} | {{WS}} | ||
Revision as of 17:14, 29 November 2012
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Editor-In-Chief: C. Michael Gibson, M.S., M.D. [1]
Overview
Epidemiology and Demographics
Diphyllobothriasis occurs in areas where lakes and rivers coexist with human consumption of raw or undercooked freshwater fish. Such areas are found in the Northern Hemisphere (Europe, newly independent states of the former Soviet Union (NIS), North America, Asia) (particularly in Japan (because of Sushi or Sashimi)), Uganda, Peru (because of Ceviche) Chile.
The disease is rare in the United States, however, it was once more common and was referred to as "Jewish housewife's disease" because Jewish housewives preparing the traditional "gefilte fish" tended to taste the fish before it was cooked.