Diphyllobothriasis risk factors: Difference between revisions
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{{Enterobiasis}} | {{Enterobiasis}} | ||
{{CMG}} {{AE}} {{MMF}} | {{CMG}}; {{AE}} {{MMF}} | ||
==Overview== | ==Overview== | ||
The common risk | The common risk factors in the development of [[diphyllobothriasis]] are eating raw or poorly cooked fish meat. | ||
==Risk Factors== | ==Risk Factors== | ||
Common risk factors associated with diphyllobothriasis are:<ref name="pmid19136438">{{cite journal |vauthors=Scholz T, Garcia HH, Kuchta R, Wicht B |title=Update on the human broad tapeworm (genus diphyllobothrium), including clinical relevance |journal=Clin. Microbiol. Rev. |volume=22 |issue=1 |pages=146–60, Table of Contents |year=2009 |pmid=19136438 |pmc=2620636 |doi=10.1128/CMR.00033-08 |url=}}</ref><ref name="pmid24386497">{{cite journal |vauthors=Kuchta R, Brabec J, Kubáčková P, Scholz T |title=Tapeworm Diphyllobothrium dendriticum (Cestoda)--neglected or emerging human parasite? |journal=PLoS Negl Trop Dis |volume=7 |issue=12 |pages=e2535 |year=2013 |pmid=24386497 |pmc=3873255 |doi=10.1371/journal.pntd.0002535 |url=}}</ref> | Common risk factors associated with [[diphyllobothriasis]] are:<ref name="pmid19136438">{{cite journal |vauthors=Scholz T, Garcia HH, Kuchta R, Wicht B |title=Update on the human broad tapeworm (genus diphyllobothrium), including clinical relevance |journal=Clin. Microbiol. Rev. |volume=22 |issue=1 |pages=146–60, Table of Contents |year=2009 |pmid=19136438 |pmc=2620636 |doi=10.1128/CMR.00033-08 |url=}}</ref><ref name="pmid24386497">{{cite journal |vauthors=Kuchta R, Brabec J, Kubáčková P, Scholz T |title=Tapeworm Diphyllobothrium dendriticum (Cestoda)--neglected or emerging human parasite? |journal=PLoS Negl Trop Dis |volume=7 |issue=12 |pages=e2535 |year=2013 |pmid=24386497 |pmc=3873255 |doi=10.1371/journal.pntd.0002535 |url=}}</ref> | ||
*Eating raw or poorly cooked freshwater and marine fish meat. | *Eating raw or poorly cooked freshwater and marine fish meat. | ||
*Eating dishes made from raw meat (sushi, sashimi, carpaccio, and ceviche). | *Eating dishes made from raw meat (sushi, sashimi, carpaccio, and ceviche). | ||
*Tasting foods | *Tasting foods containing raw fish, while cooking. | ||
==References== | ==References== | ||
{{reflist|2}} | {{reflist|2}} | ||
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[[Category:Infectious disease]] | [[Category:Infectious disease]] | ||
[[Category: | [[Category:Gastroenterology]] | ||
Latest revision as of 21:24, 29 July 2020
Diphyllobothriasis Microchapters |
Diagnosis |
---|
Treatment |
Case Studies |
Diphyllobothriasis risk factors On the Web |
American Roentgen Ray Society Images of Diphyllobothriasis risk factors |
Risk calculators and risk factors for Diphyllobothriasis risk factors |
Enterobiasis Microchapters |
Diagnosis |
---|
Treatment |
Case Studies |
Diphyllobothriasis risk factors On the Web |
American Roentgen Ray Society Images of Diphyllobothriasis risk factors |
Risk calculators and risk factors for Diphyllobothriasis risk factors |
Editor-In-Chief: C. Michael Gibson, M.S., M.D. [1]; Associate Editor(s)-in-Chief: Furqan M M. M.B.B.S[2]
Overview
The common risk factors in the development of diphyllobothriasis are eating raw or poorly cooked fish meat.
Risk Factors
Common risk factors associated with diphyllobothriasis are:[1][2]
- Eating raw or poorly cooked freshwater and marine fish meat.
- Eating dishes made from raw meat (sushi, sashimi, carpaccio, and ceviche).
- Tasting foods containing raw fish, while cooking.
References
- ↑ Scholz T, Garcia HH, Kuchta R, Wicht B (2009). "Update on the human broad tapeworm (genus diphyllobothrium), including clinical relevance". Clin. Microbiol. Rev. 22 (1): 146–60, Table of Contents. doi:10.1128/CMR.00033-08. PMC 2620636. PMID 19136438.
- ↑ Kuchta R, Brabec J, Kubáčková P, Scholz T (2013). "Tapeworm Diphyllobothrium dendriticum (Cestoda)--neglected or emerging human parasite?". PLoS Negl Trop Dis. 7 (12): e2535. doi:10.1371/journal.pntd.0002535. PMC 3873255. PMID 24386497.