This situation is highly fluid as details continue to emerge.
Yesterday, I wrote about several reasons that we need to remain vigilant about this new viral outbreak. Today, I want to spend a few moments discussing why the H1N1 (swine) virus, in its current form, may not turn out so bad.
I spent some time yesterday talking about genetic changes in the H1N1 virus and I want to go there again today. As scientists have studied the 1918, 1957 and 1968 pandemic viruses as well as the circulating lethal H5N1 (avian) flu they have found an important characteristic called PB1-F2 protein. In studies in mice, this protein seems to be linked to making a virus more lethal. It is thought to induce more inflammation, to increase cell death and to increase the frequency and severity of secondary pneumonia. These are all bad things that lead to worse mortality. The current H1N1 (swine) does not produce this protein. Now, there are many characteristics that lead to viral severity and this is only one but if this protein is important in lethality, then this virus can't become a bad player.
Another reason why this may not become a bad virus is the fact that it is an H1N1 type of virus. Humans have been exposed to a variety of H1N1 viruses over many decades and have built up some immunity to it. While this does not seem sufficient to keep people from getting sick, it could be helping to keep the severity of illness down.
Lastly, we can feel some comfort because so far, this virus seems no more lethal than seasonal influenza (outside of Mexico). Even in Mexico, since we are not sure how many mild cases were missed before this outbreak was identified it is not possible to tell if the mortality rate is higher than seasonal flu.
These reasons, while comforting, are still uncertain at best. Experts are still concerned about this virus and we will have to watch this closely over the spring and summer months. We must remember that the 1918 pandemic followed the same pattern of a mild outbreak in the spring and a more severe return in the fall.
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