Hepatitis E risk factors

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Editor-In-Chief: C. Michael Gibson, M.S., M.D. [1]; Associate Editor(s)-in-Chief: João André Alves Silva, M.D. [2]

Overview

Common risk factors in the development of hepatitis e include contamination of water supplies, poor sanitation, ingestion of undercooked meat and shellfish, travel to regions where HEV is endemic, and chronic liver disease[1][2].

Risk Factors

Risk factors for infection with hepatitis E virus include:[1][2]

  • Never having contracted HEV
  • Poor sanitation in large areas of the world
  • HEV shedding in feces
  • Contamination of water supplies
  • Ingestion of undercooked meat and shellfish

The following groups of people have increased risk of infection with hepatitis E virus:[1][2]

  • Persons residing in areas where extended community outbreaks exist
  • International travelers to regions of the world where HEV is endemic
  • Refugees residing in overcrowded temporary camps following catastrophes, especially in:
    • Sudan
    • Somalia
    • Kenya
    • Ethiopia
  • Persons who have chronic liver disease
  • Persons working with non-human primates, pigs, cows, sheep and goats

References

  1. 1.0 1.1 1.2 "Hepatitis E" (PDF).
  2. 2.0 2.1 2.2 "Hepatitis E".

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