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(T62) Toxic effect of other noxious substances eaten as food
More details coming soon
264 027 in individuals diagnosis toxic effect of other noxious substances eaten as food confirmed
Diagnosis toxic effect of other noxious substances eaten as food is diagnosed Men are 3.28% more likely than Women
136 347
Men receive the diagnosis toxic effect of other noxious substances eaten as food
0 (less than 0.1%)Died from this diagnosis.
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127 680
Women receive the diagnosis toxic effect of other noxious substances eaten as food
0 (less than 0.1%)Died from this diagnosis.
Risk Group for the Disease toxic effect of other noxious substances eaten as food - Men and Women aged 0-5
In Men diagnosis is most often set at age 0-89, 95+
Less common in men the disease occurs at Age 90-94Less common in women the disease occurs at Age 95+
In Women diagnosis is most often set at age 0-94
Disease Features toxic effect of other noxious substances eaten as food
Absence or low individual and public risk
Toxic effect of other noxious substances eaten as food - what does this mean
Toxic effects of other noxious substances eaten as food occur when the body is exposed to a toxic substance, usually through ingestion. this can happen when the food contains a toxic element or chemical, or when the food is contaminated with a bacteria or virus that produces a toxin. ingestion of the toxin can lead to a range of symptoms, from mild to severe, depending on the amount of toxin ingested and the individual's sensitivity to it.
What happens during the disease - toxic effect of other noxious substances eaten as food
The toxic effect of other noxious substances eaten as food is caused by the ingestion of chemical compounds that are poisonous to the body. these compounds, when ingested, are absorbed into the bloodstream and can cause damage to vital organs, such as the liver and kidneys, as well as cause inflammation and irritation of the digestive tract. in addition, these compounds can also affect the nervous system, causing symptoms such as dizziness, nausea, vomiting, and even seizures.
Clinical Pattern
More details coming soon
How does a doctor diagnose
- Perform a physical examination to assess the patient's overall health.
- Order a complete blood count to evaluate the patient's overall health.
- Order laboratory tests to identify the specific toxin.
- Order imaging tests to evaluate the potential damage caused by the toxin.
- Perform a skin test to check for allergic reactions to the toxin.
- Perform a urine test to detect toxins in the body.
- Perform a stool test to detect the presence of toxins in the stool.
- Perform a liver function test to evaluate the effects of the toxin on the liver.
- Perform a kidney function test to evaluate the effects of the toxin on the kidneys.
- Perform a pulmonary function test to evaluate the effects of the toxin on the lungs.
- Perform an electrocardiogram to evaluate the effects of the toxin on the heart.
Treatment and Medical Assistance
Main goal of the treatment: Reduce the toxic effect of other noxious substances eaten as food.
- Identify the type and source of the noxious substance.
- Provide supportive care, such as hydration, nutrition, and oxygenation.
- Administer medications to reduce the toxic effect, such as antacids, antiemetics, and antibiotics.
- Provide activated charcoal to absorb toxins.
- Monitor vital signs and laboratory tests to assess the patient's response.
- Monitor the patient for signs of complications, such as infection or organ failure.
- Provide education to the patient and family about the disease and its treatment.
4 Days of Hospitalization Required
Average Time for Outpatient Care Not Established
Toxic effect of other noxious substances eaten as food - Prevention
The best way to prevent toxic effects from noxious substances eaten as food is to be aware of food safety practices, such as avoiding cross-contamination of raw and cooked foods, proper storage and preparation of food, and avoiding eating food that is past its expiration date. it is also important to practice good hygiene when handling and preparing food, and to avoid eating food from unknown sources. additionally, it is important to be aware of potential food allergens and to read food labels carefully.