Toxic Oil Syndrome


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An epidemic that occurred around Avila, Spain, from 1981 to 1983, which was linked to ingestion of olive oil contaminated with rapeseed oil
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Toxic oil syndrome: a current clinical and epidemiologic summary, including comparisons with the eosinophilia-myalgia syndrome.
(WHO/CISAT Scientific Committee for the Toxic Oil Syndrome).
Two decades after contaminated cooking oil caused widespread sickness in Spain, patients with so-called toxic oil syndrome (TOS) continue to report neurologic symptoms.
CDC, in collaboration with the Toxic Oil Syndrome Research Centre (CISAT) of the Institute of Health Carlos Ill, Madrid, Spain, has established a MMWR mirror website in Spain.
Toxic oil syndrome (TOS) resulted from consumption of rapeseed oil denatured with 2% aniline and affected more than 20,000 persons.
Toxic oil syndrome (TOS) appeared as a new disease in Spain in 1981.
In: Toxic Oil Syndrome: Current Knowledge and Future Perspectives (World Health Organization, ed).
Toxic oil syndrome: mass food poisoning in Spain -- report of a WHO meeting, Madrid 21--25 March 1983.
(1) reported on the possible relationship between several genetic polymorphisms that regulate enzymatic activities involved in the processing of multiple xenobiotics and the risk of Spanish toxic oil syndrome (TOS).
Acetylator phenotype in patients with toxic oil syndrome and in normal controls.
In 1981, the Spanish toxic oil syndrome (TOS) affected more than 20,000 people, and over 300 deaths were registered.
Among food-related toxic outbreaks that have occurred in the world, the Spanish toxic oil syndrome (TOS) emerges as a significant disaster because of the degree of severity and the huge population involved (1,2).