食用小龙虾致横纹肌溶解综合征事件的流行病学调查  

Epidemiological Survey of Rhabdomyolysis Syndrome Caused by Eating Crayfish

作　　者：谢国祥[1] 郭宝福[1] 陈洋[1] 曹庆军[1] 祝白春[1] 马连凯[1] 

机构地区：[1]南京市疾病预防控制中心,江苏南京210003

出　　处：《现代预防医学》2012年第20期5239-5240,共2页Modern Preventive Medicine

摘　　要：目的探讨食用小龙虾与横纹肌溶解综合征的关系。方法通过病例追踪和病例监测等方法,收集医疗机构诊断的食用龙虾致横纹肌溶解综合征疑似病例,并开展流行病学调查。结果确诊食用小龙虾致横纹肌溶解综合征病例23人,病例呈散在分布,潜伏期为2.5～13h,平均6h,女性与男性罹患率间差异无统计学意义(χ2=3.03,P﹥0.05)。结论病例食用食物的种类、潜伏期、临床表现及流行特点与报道的Haff病基本一致。OBJECTIVE To discuss the relevance between rhabdomyolysis and eating crayfish. METHODS The suspected cases of rhabdomyolysis were collected and diagnosed by hospital by means of case-tracing and active surveillance, and epi demiologieal investigation was carried out. RESULTS Twenty-three cases were made a definite diagnosis at last. All patients were to be characterized by scattered distribution. The average incubation period was 6h （range 2.5-13h）. There was no signifi cant difference in the attack rate between males and females （~ = 3.03, P 〉 0.05）. CONCLUSION The characteristics of the cases, involved with edible food types, incubation period, clinical feature and epidemical characteristics were similar to those of Haft disease.

关 键 词：小龙虾 横纹肌溶解综合征 病例 

分 类 号：R685.5[医药卫生—骨科学]