By Andrea Hargraves 
Black urine disease associated with cook-resistant fish poison
A study by Fucruz Bahia identified the possible cause of hav disease,
popularly known as Black urine disease.
The research was published Monday in The Lancet Regional Health – Americas and concluded that the disease was caused by toxins found in fish and shellfish.
According to the study, the toxins that cause the appearance of black urine are still unknown, but they are known to withstand the heat of cooking. Cases of illness occur soon after eating some cooked fish and shellfish, indicating that the toxins are heat stable.
In the article, the researchers emphasized that the toxins are not produced by fish and crustaceans themselves. The most accepted theory, according to the study, is that the toxins come from microalgae that fish and crustaceans ingest and accumulate in their bodies.
This year, an outbreak of Half disease occurred in the states of Amazonas and Bahia. Cases have also been recorded in Para. One of the main characteristics of the disease is the darker color of urine. Color changes due to rhabdomyolysis: muscle injuries that release toxic substances into the bloodstream.
The study included laboratory analyzes of fish samples consumed by patients diagnosed with ACL. Fresh samples obtained from a fishmonger where some of the patients had purchased fish were also analyzed.
The researchers also conducted an analysis of the participants’ blood, stool and urine and collected a series of information: demographic data, if they had contact with animals and rainwater, if they ate at restaurants, use of drugs and illegal drugs, if they traveled while traveling. A week before symptoms appear.
Individuals who ate the same suspicious fish and did not show symptoms were also analyzed.
The study was conducted by Fucruz Bahia researchers with the support of collaborators from the University of Paraná and the Federal Institute of Santa Catarina.