Chinese liver fluke

From WikiMD's Wellness Encyclopedia

Chinese Liver Fluke (scientific name: Clonorchis sinensis) is a parasitic worm that infects the liver of various mammalian hosts, including humans. This parasite is endemic in the Far East, particularly in areas of China, Korea, and Vietnam. The Chinese Liver Fluke is one of the most significant health problems in these regions, causing a disease known as clonorchiasis.

Life Cycle[edit | edit source]

The life cycle of the Chinese Liver Fluke involves two intermediate hosts: a snail and a fish. The adult fluke resides in the bile ducts of the mammalian host, where it produces eggs that are excreted in the feces. These eggs are ingested by a suitable snail host, where they hatch into miracidia, the first larval stage. The miracidia then develop into sporocysts, which produce a second larval stage, the rediae. The rediae give rise to cercariae, which are released from the snail and penetrate the skin of a fish. Inside the fish, the cercariae encyst in the flesh and become metacercariae, the infective stage. When the fish is eaten raw or undercooked by a mammalian host, the metacercariae excyst in the duodenum and ascend the bile duct to mature into adult flukes.

Symptoms and Diagnosis[edit | edit source]

Infection with Clonorchis sinensis can be asymptomatic or can cause a range of symptoms, including abdominal pain, nausea, diarrhea, and jaundice. Chronic infection can lead to serious complications such as cholangitis, cirrhosis, and cholangiocarcinoma. Diagnosis is typically made by identifying the characteristic eggs in a stool sample. Imaging techniques such as ultrasound, CT scan, and MRI can also be used to detect the flukes in the bile ducts.

Treatment and Prevention[edit | edit source]

Treatment for clonorchiasis involves the use of anthelmintic drugs such as praziquantel or albendazole. Prevention strategies include proper cooking of fish, improved sanitation to prevent contamination of water sources, and public health education about the risks of consuming raw or undercooked fish.


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Contributors: Prab R. Tumpati, MD