Hepatitis E: what we need to know about this disease?

The hepatitis E virus (HEV) represents a significant global health concern, accounting for the second-highest incidence of viral hepatitis. Eight genotypes of HEV have been identified, four of which are associated with disease in humans. Genotypes 1 and 2 are transmitted via contaminated water, whereas genotypes 3 and 4 are zoonotic and transmitted through the consumption of undercooked meat, particularly pork, venison, and rabbit. Genotype 3 is endemic in the Czech Republic, with reservoirs in pigs, wild game, and rabbits. A hepatitis E virus (HEV) infection presents with symptoms similar to those observed in other types of hepatitis, including fatigue, fever, malaise, jaundice, and dark urine. In immunocompetent patients, the infection typically resolves spontaneously. However, in immunocompromised patients, it can progress to a chronic state, leading to cirrhosis and liver failure. The presence of preexisting liver disease is a significant factor in the context of HEV, as patients with chronic liver disease infected with HEV are at an elevated risk of liver failure, which can potentially result in death. A diagnosis is made by detecting immunoglobulin M (IgM) and immunoglobulin G (IgG) antibodies to the hepatitis E virus (HEV) and HEV ribonucleic acid (RNA) in blood and stool samples. The recommended diagnostic procedures are contingent upon the patient‘s immune status and epidemiological context. In most cases, treatment is not necessary; however, ribavirin and interferon alpha are employed in severe instances. Prevention strategies encompass enhanced hygiene practices, thorough cooking of meat, and in developing countries, the consideration of vaccination. The vaccine Hecolin® is available in China and is efficacious against genotypes 1, 2, and 4; however, it is not yet registered in the European Union.