Haff disease pathophysiology
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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]
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.