De nouvelles habitudes alimentaires, de nouveaux risques parasitaires: l’exemple du poisson*
Introduction In the past decades, the massive explosion of "Japanese" restaurants serving raw fish popularized new culinary habits in France. At the same time, consumers have made a habit of preparing raw or pickled fish dishes themselves at home. As a result, the identification of live pa...
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ftpubmed:oai:pubmedcentral.nih.gov:7550275 2023-05-15T15:47:19+02:00 De nouvelles habitudes alimentaires, de nouveaux risques parasitaires: l’exemple du poisson* Dupouy-Camet, Jean Gay, Mélanie Houin, René 2020-10-13 http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7550275/ https://doi.org/10.1016/j.banm.2020.10.003 en eng l'Académie nationale de médecine. Published by Elsevier Masson SAS. http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7550275/ http://dx.doi.org/10.1016/j.banm.2020.10.003 © 2020 l'Académie nationale de médecine. Published by Elsevier Masson SAS. All rights reserved. Since January 2020 Elsevier has created a COVID-19 resource centre with free information in English and Mandarin on the novel coronavirus COVID-19. The COVID-19 resource centre is hosted on Elsevier Connect, the company's public news and information website. Elsevier hereby grants permission to make all its COVID-19-related research that is available on the COVID-19 resource centre - including this research content - immediately available in PubMed Central and other publicly funded repositories, such as the WHO COVID database with rights for unrestricted research re-use and analyses in any form or by any means with acknowledgement of the original source. These permissions are granted for free by Elsevier for as long as the COVID-19 resource centre remains active. Bull Acad Natl Med Article Text 2020 ftpubmed https://doi.org/10.1016/j.banm.2020.10.003 2020-10-18T00:35:57Z Introduction In the past decades, the massive explosion of "Japanese" restaurants serving raw fish popularized new culinary habits in France. At the same time, consumers have made a habit of preparing raw or pickled fish dishes themselves at home. As a result, the identification of live parasitic worm larvae in raw fish flesh is common and a source of concern for professionals or amateur cooks. Sometimes these worms are spit out or removed after fibroscopy in patients developing severe epigastric pain quickly after eating raw fish. This paper is aiming at having a quick review of the main parasites transmitted to humans by eating raw fish in France. Methods This article is based on the personal experience of the authors, on references preferentially from the French literature and on the results of the Fish Parasites (ANR) research program. Results. From 2011 to 2014, Fish-Parasites (ANR) assessed the prevalence of parasitism in sea and freshwater fish belonging to 29 species. About 57% of sea fish were parasitized by Anisakidae. Larvae of Dibothriocephalus latus were found in pike, perch, and burbot in Lake Geneva but in none of the fish examined from Annecy or Le Bourget lakes. Concerning human anisakidosis, a retrospective survey was carried out in the years 2010 to 2014 among all medical parasitology laboratories from university hospitals in France. Thirty-seven cases of anisakidosis have been reported, including 18 cases of allergic anisakidosis. Six additional cases of severe Anisakidae allergy were reported to the National Allergovigilance Network over the same period. Conclusions. Despite the increase in consumption of raw fish, and compared to previous studies, cases of anisakidosis are decreasing but their allergenic potential is increasing. The incidence of dibothriocephalosis, after some trend of emergence on the shores of Lake Geneva some 20 years ago, is currently decreasing but sporadic cases of importation are still reported. Actions with professionals (investigation, providing of information) and ... Text Burbot PubMed Central (PMC) Bulletin de l'Académie Nationale de Médecine 204 9 1010 1016 |
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Article Dupouy-Camet, Jean Gay, Mélanie Houin, René De nouvelles habitudes alimentaires, de nouveaux risques parasitaires: l’exemple du poisson* |
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description |
Introduction In the past decades, the massive explosion of "Japanese" restaurants serving raw fish popularized new culinary habits in France. At the same time, consumers have made a habit of preparing raw or pickled fish dishes themselves at home. As a result, the identification of live parasitic worm larvae in raw fish flesh is common and a source of concern for professionals or amateur cooks. Sometimes these worms are spit out or removed after fibroscopy in patients developing severe epigastric pain quickly after eating raw fish. This paper is aiming at having a quick review of the main parasites transmitted to humans by eating raw fish in France. Methods This article is based on the personal experience of the authors, on references preferentially from the French literature and on the results of the Fish Parasites (ANR) research program. Results. From 2011 to 2014, Fish-Parasites (ANR) assessed the prevalence of parasitism in sea and freshwater fish belonging to 29 species. About 57% of sea fish were parasitized by Anisakidae. Larvae of Dibothriocephalus latus were found in pike, perch, and burbot in Lake Geneva but in none of the fish examined from Annecy or Le Bourget lakes. Concerning human anisakidosis, a retrospective survey was carried out in the years 2010 to 2014 among all medical parasitology laboratories from university hospitals in France. Thirty-seven cases of anisakidosis have been reported, including 18 cases of allergic anisakidosis. Six additional cases of severe Anisakidae allergy were reported to the National Allergovigilance Network over the same period. Conclusions. Despite the increase in consumption of raw fish, and compared to previous studies, cases of anisakidosis are decreasing but their allergenic potential is increasing. The incidence of dibothriocephalosis, after some trend of emergence on the shores of Lake Geneva some 20 years ago, is currently decreasing but sporadic cases of importation are still reported. Actions with professionals (investigation, providing of information) and ... |
format |
Text |
author |
Dupouy-Camet, Jean Gay, Mélanie Houin, René |
author_facet |
Dupouy-Camet, Jean Gay, Mélanie Houin, René |
author_sort |
Dupouy-Camet, Jean |
title |
De nouvelles habitudes alimentaires, de nouveaux risques parasitaires: l’exemple du poisson* |
title_short |
De nouvelles habitudes alimentaires, de nouveaux risques parasitaires: l’exemple du poisson* |
title_full |
De nouvelles habitudes alimentaires, de nouveaux risques parasitaires: l’exemple du poisson* |
title_fullStr |
De nouvelles habitudes alimentaires, de nouveaux risques parasitaires: l’exemple du poisson* |
title_full_unstemmed |
De nouvelles habitudes alimentaires, de nouveaux risques parasitaires: l’exemple du poisson* |
title_sort |
de nouvelles habitudes alimentaires, de nouveaux risques parasitaires: l’exemple du poisson* |
publisher |
l'Académie nationale de médecine. Published by Elsevier Masson SAS. |
publishDate |
2020 |
url |
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7550275/ https://doi.org/10.1016/j.banm.2020.10.003 |
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Burbot |
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Burbot |
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Bull Acad Natl Med |
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http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7550275/ http://dx.doi.org/10.1016/j.banm.2020.10.003 |
op_rights |
© 2020 l'Académie nationale de médecine. Published by Elsevier Masson SAS. All rights reserved. Since January 2020 Elsevier has created a COVID-19 resource centre with free information in English and Mandarin on the novel coronavirus COVID-19. The COVID-19 resource centre is hosted on Elsevier Connect, the company's public news and information website. Elsevier hereby grants permission to make all its COVID-19-related research that is available on the COVID-19 resource centre - including this research content - immediately available in PubMed Central and other publicly funded repositories, such as the WHO COVID database with rights for unrestricted research re-use and analyses in any form or by any means with acknowledgement of the original source. These permissions are granted for free by Elsevier for as long as the COVID-19 resource centre remains active. |
op_doi |
https://doi.org/10.1016/j.banm.2020.10.003 |
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Bulletin de l'Académie Nationale de Médecine |
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204 |
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1010 |
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