VPMD: Hepatitis A
What is Hepatitis A (HAV)?
Hepatitis A is both a virus and infectious disease. The virus is most commonly passed through contaminated water and food (oral-fecal transmission), but can also be passed through other blood, similar to its relatives, HCV and HBV. As its name denotes, the virus causes inflammation of the liver that can lead to liver dysfunction or less commonly, liver failure. Hepatitis A is common in the US and largely infects children, leading to the widespread recommendation of the vaccination in 2006.
What are the symptoms of HAV?
The symptoms of Hepatitis A exist along a spectrum of no symptoms at all (commonly seen in young children), to severe fulminant liver failure that can lead to death.
Some symptoms that may be experienced include:
Fever
Loss of appetite
Fatigue
Nausea
Diarrhea
Vomiting
Dark colored urine
Jaundice
Altered mental status
Bruising
Impaired blood clotting
Abdominal swelling
Heart failure
Renal failure
How is Hepatitis A diagnosed?
Hepatitis A is diagnosed with a combination of clinical findings and laboratorty testing that distinguishes it from the related viral infections. The virus and surrogate markers of the virus (i.e. antibodies) can be detected in the blood. Certain genetic testing procedures can detect the viral infection early on prior to the development of antibodies.
How is Hepatitis A treated?
Similar to many viral infections, there is no medication targeted specifically to the Hepatitis A virus. Treatment is focused on managing the symptoms and preventing complications.
How is Hepatitis A infection prevented?
The hepatitis A vaccination is now recommended to all toddlers aged 12-15 months and 18-21 months. It is also recommended for anyone who has not been vaccinated up to age 18 or at increased risk for disease. Literature states that once one is infected with the virus, the immunity gained from that infection is lifelong.
Handwashing and cleaning of shared surfaces with disinfectants help to mitigate spread along with minimizing consumption of foods and beverages that carry a higher risk of being contaminated especially when traveling abroad.
Sources: WHO, CHOP