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
Overview
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:[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
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.
Looking for the patient version?
© 2026 MyEClinic – IFTM Institut für Telematik in der Medizin GmbH