Outbreak of Haff disease caused by crayfish in China: a systematic review

Haff disease is a condition that has emerged in China in recent years, primarily associated with the consumption of crayfish. Despite its increasing incidence, the exact cause of Haff disease remains unknown, prompting further investigation into its potential triggers and risk factors. The purpose of this system review is to investigate and summarize the current understanding of Haff disease and provide insights into the etiology and pathogenesis of Haff disease by collecting and analyzing data from a large number of patients.

Systematic searches were conducted in PubMed, CNKI, and Wanfang Databases to investigate and summarize Haff disease by crayfish consumption in China over recent years. The search included observational studies published up to May 1, 2024.

This review collected data from 1437 patients and conducted a comprehensive analysis of symptoms. In-depth examinations of patient symptoms revealed that nearly all patients exhibited abnormally elevated serum creatine kinase levels and muscular pain, while some also experienced changes in urine color, abdominal discomfort, and chest pain. Risk factors associated with Haff disease from crayfish consumption included high crayfish consumption, alcohol use, the consumption of specific crayfish organs such as the head, liver, and pancreas, and the consumption of wild crayfish.

Haff disease is indeed related to the consumption of crayfish, which may be due to the presence of an unknown heat stable toxin in crayfish. During the research process, many risk factors were identified, and it is recommended that people who consume crayfish pay attention to these risk factors and take appropriate preventive measures to minimize the risk of illness.