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"/>
*[[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>



Revision as of 18:31, 9 May 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

  • It has been suggested that the toxin may have thiaminase activity (i.e. it degrades thiamine, also known as vitamin B1).[2]

References

  1. Langley RL, Bobbitt WH (2003). "Haff disease after eating salmon". South. Med. J. 100 (11): 1147–50. doi:10.1097/SMJ.0b013e3181583673. PMID 17984750.
  2. Kumagai, Michio. Freshwater Management: Global Versus Local Perspectives. Berlin: Springer. p. 88. ISBN 4-431-00488-2.