Haff disease pathophysiology
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Editor-In-Chief: C. Michael Gibson, M.S., M.D. [1]
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.