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[Gastric anisakiasis diagnosed with endoscopy].
L del Olmo Martínez1, P González de Canales, G Sanjosé González
1Servicio de Aparato Digestivo, Hospital Universitario, Valladolid.
Anales De Medicina Interna (Madrid, Spain : 1984)
|February 24, 2001
Summary
Anisakiasis, a parasitic infection from Anisakis larvae, is uncommon in Spain. This report details two cases linked to marinated anchovies, emphasizing diagnosis and parasite removal.
Area of Science:
- Gastroenterology
- Parasitology
- Infectious Diseases
Background:
- Anisakiasis is a parasitic disease caused by Anisakis simplex larvae, typically acquired through consuming raw or undercooked seafood.
- While infrequent in Spain, Anisakis larvae can cause various gastrointestinal symptoms depending on larval location.
- Risk factors include consumption of raw, smoked, salted, or under-cured fish.
Observation:
- Two cases of anisakiasis were diagnosed in Valladolid within a short period.
- Both affected patients were female and reported consuming vinegar-marinated anchovies several days prior to symptom onset.
- Diagnosis was confirmed via endoscopic examination.
Findings:
- Endoscopic examination allowed for the direct visualization and extraction of the Anisakis parasite.
- The successful removal of the parasite resolved the clinical presentation in both cases.
- The clustering of cases suggests a potential seasonal pattern for anisakiasis in the region.
Implications:
- This case report highlights the importance of considering anisakiasis in patients with relevant seafood consumption history, even in low-prevalence areas.
- Prompt diagnosis and endoscopic intervention are effective for managing Anisakis infections.
- Implementing hygienic-dietetic measures is crucial for preventing anisakiasis transmission through seafood.