Haff's disease: Review

Abstract

The present work aimed to carry out a literature review on the main aspects related to Haff's disease. Illnesses resulting from the consumption of fish meat can be caused by toxic substances, by toxins produced by the fish itself, or microorganisms contained in contaminated water in which the fish breed, coming from degraded areas, and waste and garbage disposal sites. Among these various pathologies, Haff's disease or black urine disease stands out, which is caused by a toxin that can be found in certain freshwater fish and represents a concern for human health. The etiology of Haff's disease is not yet defined. The main characteristic of Haff's disease is the development of a serious condition called rhabdomyolysis, which is a syndrome caused by muscle damage, consequent increase in serum levels of creatine phosphokinase (CPK) and darkening of the urine, which characterizes and commonly names the disease. Generally speaking, when the patient receives treatment in a timely manner, the prognosis for Haff disease in most cases is good, with most symptoms disappearing within 72 hours. Considering the various health risks related to the consumption of raw or undercooked fish, from gastrointestinal problems to allergic reactions and death, it is essential that good fishing practices, handling, conservation and cooking of fish are adopted. In addition, further studies to better understand this syndrome of importance in Public Health are needed.