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Hepatitis A is an infectious disease of the liver caused by Hepatovirus A (HAV); [7] it is a type of viral hepatitis. [8] Many cases have few or no symptoms, especially in the young. [ 1 ] The time between infection and symptoms, in those who develop them, is two–six weeks. [ 2 ]
Hepatitis A or infectious jaundice is caused by hepatitis A virus (HAV), a picornavirus transmitted by the fecal-oral route often associated with ingestion of contaminated food. It causes an acute form of hepatitis and does not have a chronic stage. A patient's immune system makes antibodies against HAV that confer immunity against future ...
Cooking carrots and sweet potatoes increases the bioavailability of beta carotene, a nutrient that your body converts into vitamin A, which supports vision and immune function.
Alcoholic liver disease is a hepatic manifestation of alcohol overconsumption, including fatty liver disease, alcoholic hepatitis, and cirrhosis. Analogous terms such as "drug-induced" or "toxic" liver disease are also used to refer to disorders caused by various drugs.
CENTER TWP. ― A Hepatitis A outbreak traced to a Beaver County restaurant 20 years ago may have led to many of the national food safety guidelines implemented in the last several years.
"Minimize your risk of infection by cooking your poultry and meats to their recommended temperatures, avoiding raw or unpasteurized milk and thoroughly washing your vegetables," suggests Bellows.
Foodborne illness (also known as foodborne disease and food poisoning) [1] is any illness resulting from the contamination of food by pathogenic bacteria, viruses, or parasites, [2] as well as prions (the agents of mad cow disease), and toxins such as aflatoxins in peanuts, poisonous mushrooms, and various species of beans that have not been boiled for at least 10 minutes.
The causes of the diseases are quite different: AIH may have a genetic component, according to the National Institute of Diabetes and Digestive and Kidney Diseases; meanwhile, hepatitis C is ...