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Symptoms fever, shaking chills, arthralgias , myalgias, headache, and malaise Polymer fume fever or fluoropolymer fever , also informally called Teflon flu , is an inhalation fever caused by the fumes released when polytetrafluoroethylene (PTFE, known under the trade name Teflon ) reaches temperatures of 300 °C (572 °F) to 450 °C (842 °F).
Teflon flu, aka polymer fume fever, is a term used to describe people who have gotten sick after being exposed to fumes from Teflon pans, according to the National Capital Poison Center.
A recent record number of cases of polymer fume fever, also known as "Teflon flu," are putting a spotlight on one of the most common causes of the condition, the use of nonstick pans. Over 265 ...
Heavy metal poisoning [5] Coltsfoot: coughwort, farfarae folium leaf, foalswort [4] Tussilago farfara: Liver damage, cancer [4] Comfrey: comphrey, blackwort, common comfrey, slippery root [4] Symphytum officinale: Liver damage, [4] [5] cancer [4] Country mallow: heartleaf, silky white mallow Sida cordifolia "Heart attack, heart arrhythmia ...
Specific treatments for acute pesticide poisoning are often dependent on the pesticide or class of pesticide responsible for the poisoning. However, there are basic management techniques that are applicable to most acute poisonings, including skin decontamination, airway protection, gastrointestinal decontamination, and seizure treatment. [24]
Biological Toxins such as Diphtheria toxin [18]; Radiation Therapy is known to cause radiation-induced heart disease (RIHD) [19] These agents can lead to varying degrees of cardiotoxicity, and their effects may be dose-dependent and influenced by individual factors such as pre-existing cardiovascular disease and genetic predispositions that can foster greater sensitivity to any cardiac damage.
Common symptoms of food poisoning include stomach aches and pain, nausea, fever, vomiting, diarrhea and headache. "Those most at risk for severe foodborne illness include children under 5 ...
Ergotism (pron. / ˈ ɜːr ɡ ə t ˌ ɪ z ə m / UR-gət-iz-əm) is the effect of long-term ergot poisoning, traditionally due to the ingestion of the alkaloids produced by the Claviceps purpurea fungus—from the Latin clava "club" or clavus "nail" and -ceps for "head", i.e. the purple club-headed fungus—that infects rye and other cereals, and more recently by the action of a number of ...