2012~2014年江苏省小龙虾相关横纹肌溶解综合征流行病学调查分析

Epidemiological analysis of rhabdomyolysis syndrome caused by crayfish in Jiangsu province during 2012 to 2014

目的分析江苏省小龙虾相关横纹肌溶解综合征的流行病学特征,探讨发病机制。方法通过疑似食源性异常病例/异常健康事件监测系统发现小龙虾相关横纹肌溶解综合征,并开展流行病学分析,对小龙虾食用量、潜伏期和临床检验相关结果进行线性相关性分析。结果 2012~2014年共发现9例小龙虾相关横纹肌溶解综合征,病例呈散在分布,潜伏期5~13 h,平均6.5 h,罹患率40.9%。小龙虾食用量与肌酸激酶相关性无统计学意义(r=0.54,P=0.14),小龙虾食用量与发病潜伏期相关性无统计学意义(r=0.14,P=0.72),潜伏期与肌酸激酶相关性无统计学意义(r=0.47,P=0.21)。结论小龙虾是导致横纹肌溶解综合征的致病因素之一,但并不是唯一的致病因素,需要进一步研究相关的协同因素。

Objective To analyse the epidemiological features of rhabdomyolysis syndrome caused by eating crayfish and investigate the pathogenesis. Methods Finding cases of rhabdomyolysis syndrome caused by eating crayfish through food related unusual cases reported system and then epidemiological analysis was conducted based on these cases. Linear correlation analysis of the crayfish consumption, the incubation period and clinical testing results were also performed. Results Nine cases were found during 2012 to 2014. All patients were characterized by scattered distribution. The average incubation period was 6.5 h(ranging from 2.5 h to 13 h). Prevalence rate was 40.9%. There were no significant difference between the crayfish consumption and creatine kinase(CK)(r=0.54, P=0.14), and no significant difference between the crayfish consumption and the incubation period(r=0.14, P=0.72) was found. There were no significant difference between the incubation period and creatine kinase(CK)(r=0.47, P=0.21). Conclusion The crayfish is not the only pathogenic factor of rhabdomyolysis syndrome, and further studies are needed to determine the relevant synergies.