Haff disease is a type of human rhabdomyolysis characterized by the sudden onset of unexplained muscular rigidity and an elevated serum creatine kinase level within 24 h after consuming cooked aquatic products. Here, ...Haff disease is a type of human rhabdomyolysis characterized by the sudden onset of unexplained muscular rigidity and an elevated serum creatine kinase level within 24 h after consuming cooked aquatic products. Here, we reviewed a previous study on Haff disease and summarized the clinical manifestations,epidemiological characteristics, and etiological data to confirm the incidence and global epidemiology of the disease and identify the most common seafood vectors. Future directions for Haff disease study will include further prospective etiological studies and the development of prevention and control strategies.展开更多
BACKGROUND: The study aimed to explore the clinical presentations, laboratory findings, treatments and prognosis of patients with Haff disease after eating crayfi sh. METHODS: Sixteen patients with Haff disease after ...BACKGROUND: The study aimed to explore the clinical presentations, laboratory findings, treatments and prognosis of patients with Haff disease after eating crayfi sh. METHODS: Sixteen patients with Haff disease after eating crayfish were admitted to the Emergency Department of Beijing Chao-yang Hospital between June 2013 and August 2017. Clinical data was retrospectively analyzed. RESULTS: Alcohol consumption and exercise were found to be most commonly associated with the onset of rhabdomyolysis after consuming crayfi sh. Most patients were young adults and the symptoms mostly occurred within 24 hours of consumption of crayfi sh. Clinical symptoms included myalgia (100%), fatigue (87.5%), nausea (43.8%), dizziness (62.5%), chest distress (37.5%) and fever (18.8%). Also found after laboratory testing was elevations in the levels of creatine kinase (11,376±5,535 U/L), myoglobin (350±158 ng/mL), lactate dehydrogenase (6,539±3,180 U/L), alanine transaminase (174±71 U/L) and aspartate aminase (348±100 U/L). The incidence of renal dysfunction was low (6.25%), and all 16 patients had a good prognosis. CONCLUSION: Patients with Haff disease exhibited typical symptoms after consuming crayfish, and laboratory findings gave highly accurate diagnostic results. The development of rhabdomyolysis was considered to be associated with alcohol consumption and exercise, but further studies are needed to demonstrate its relationship with crayfi sh consumption. Compared with other causes of rhabdomyolysis, rhabdomyolysis after crayfi sh consumption has fewer complications and better prognosis.展开更多
文摘Haff disease is a type of human rhabdomyolysis characterized by the sudden onset of unexplained muscular rigidity and an elevated serum creatine kinase level within 24 h after consuming cooked aquatic products. Here, we reviewed a previous study on Haff disease and summarized the clinical manifestations,epidemiological characteristics, and etiological data to confirm the incidence and global epidemiology of the disease and identify the most common seafood vectors. Future directions for Haff disease study will include further prospective etiological studies and the development of prevention and control strategies.
基金supported by the Beijing Natural Science Foundation(7182055)Beijing Municipal Administration of Hospitals Incubating Program(Px2016022)
文摘BACKGROUND: The study aimed to explore the clinical presentations, laboratory findings, treatments and prognosis of patients with Haff disease after eating crayfi sh. METHODS: Sixteen patients with Haff disease after eating crayfish were admitted to the Emergency Department of Beijing Chao-yang Hospital between June 2013 and August 2017. Clinical data was retrospectively analyzed. RESULTS: Alcohol consumption and exercise were found to be most commonly associated with the onset of rhabdomyolysis after consuming crayfi sh. Most patients were young adults and the symptoms mostly occurred within 24 hours of consumption of crayfi sh. Clinical symptoms included myalgia (100%), fatigue (87.5%), nausea (43.8%), dizziness (62.5%), chest distress (37.5%) and fever (18.8%). Also found after laboratory testing was elevations in the levels of creatine kinase (11,376±5,535 U/L), myoglobin (350±158 ng/mL), lactate dehydrogenase (6,539±3,180 U/L), alanine transaminase (174±71 U/L) and aspartate aminase (348±100 U/L). The incidence of renal dysfunction was low (6.25%), and all 16 patients had a good prognosis. CONCLUSION: Patients with Haff disease exhibited typical symptoms after consuming crayfish, and laboratory findings gave highly accurate diagnostic results. The development of rhabdomyolysis was considered to be associated with alcohol consumption and exercise, but further studies are needed to demonstrate its relationship with crayfi sh consumption. Compared with other causes of rhabdomyolysis, rhabdomyolysis after crayfi sh consumption has fewer complications and better prognosis.
基金support from the National Key Research and Development Program of China(2022YFC3400800)the National Natural Science Foundation of China(81827901)+2 种基金China Postdoctoral Science Foundation(2021M691144)Wuhan Special Preventive Medicine Research(MY19M01)Hubei Province Key Special Preventive Program(WJ2019H303).
