🧭 When to suspect
Hepatitis A is an acute, self-limiting infection of the liver caused by the hepatitis A virus (HAV), spread by the faecal–oral route – through contaminated food or water, person-to-person contact, or sexual contact. After an incubation of typically 2–6 weeks (around 28 days on average), it produces a flu-like prodrome (fever, malaise, fatigue, nausea, anorexia, right upper quadrant discomfort) followed several days later by an icteric phase – jaundice, dark urine and pale stools – often with paradoxical improvement in the prodromal symptoms as the jaundice appears.
The single most useful clinical reflex is to suspect it in the right context: an acute hepatitic illness in a returning traveller, a contact of a known case, or a person from an at-risk group. Crucially, hepatitis A causes no chronic carrier state and no chronic liver disease; most people recover fully within 1–2 months (a minority have a prolonged or relapsing, sometimes cholestatic, course lasting up to 6 months), and recovery confers lifelong immunity. Acute liver failure is rare (well under 1% of cases) but more likely in older adults and those with pre-existing liver disease or chronic hepatitis B or C.
| Clinical clues to suspect | Higher-risk groups / exposures |
|---|---|
|
• Flu-like prodrome (fever, fatigue, anorexia, nausea) then jaundice |
• Recent travel to areas of poor sanitation (parts of Africa, Asia, the Middle East, Central/South America) |
|
• Dark urine and pale stools |
• Close or household contact with a confirmed case |
|
• Right upper quadrant (RUQ) discomfort with tender hepatomegaly |
• Men who have sex with men (MSM) and people who inject drugs (PWID) |
|
• Generalised itch (pruritus) of cholestasis |
• Contaminated food or water (e.g. shellfish, raw produce, ice) |
|
• Markedly raised transaminases on incidental bloods |
• Food handlers, and chronic liver disease (higher risk of severe illness) |
Source: UK Health Security Agency · NHS
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