Hepatitis E risk factors: Difference between revisions
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__NOTOC__ | |||
{{Hepatitis E}} | {{Hepatitis E}} | ||
{{CMG}} | {{CMG}}; {{AE}} {{JS}} | ||
==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]]<ref name=WHO>{{cite web | title = Hepatitis E | url = http://www.who.int/csr/disease/hepatitis/HepatitisE_whocdscsredc2001_12.pdf }}</ref><ref name=CDC>{{cite web | title = Hepatitis E | url = http://www.cdc.gov/hepatitis/HEV/index.htm }}</ref>. | |||
==Risk Factors== | |||
[[Risk factors]] for [[infection]] with [[hepatitis E virus]] include:<ref name=WHO>{{cite web | title = Hepatitis E | url = http://www.who.int/csr/disease/hepatitis/HepatitisE_whocdscsredc2001_12.pdf }}</ref><ref name=CDC>{{cite web | title = Hepatitis E | url = http://www.cdc.gov/hepatitis/HEV/index.htm }}</ref> | |||
*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]]:<ref name=WHO>{{cite web | title = Hepatitis E | url = http://www.who.int/csr/disease/hepatitis/HepatitisE_whocdscsredc2001_12.pdf }}</ref><ref name=CDC>{{cite web | title = Hepatitis E | url = http://www.cdc.gov/hepatitis/HEV/index.htm }}</ref> | |||
*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== | ==References== | ||
{{reflist|2}} | {{reflist|2}} | ||
{{WS}} | |||
{{WH}} | |||
[[Category:Hepatitis|E]] | [[Category:Hepatitis|E]] | ||
[[Category:Viruses]] | [[Category:Viruses]] | ||
[[Category:Gastroenterology]] | |||
[[Category:Emergency mdicine]] | |||
[[Category:Disease]] | |||
[[Category:Up-To-Date]] | |||
[[Category:Infectious disease]] | [[Category:Infectious disease]] | ||
[[Category: | [[Category:Hepatology]] | ||
Latest revision as of 22:07, 29 July 2020
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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
- ↑ 1.0 1.1 1.2 "Hepatitis E" (PDF).
- ↑ 2.0 2.1 2.2 "Hepatitis E".