Health Dictionary
Reliable, easy-to-read patient information on common medical conditions — written in plain language, free of jargon, and grounded in current evidence. Browse the most frequent diagnoses, understand what they mean for everyday life, and learn which steps and questions help you have a focused conversation with your doctor.
Diphyllobothriasis risk factors
Introduction
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.
Editor-In-Chief: C. Michael Gibson, M.S., M.D. [1]; Associate Editor(s)-in-Chief: Furqan M M. M.B.B.S[2]