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Transient methemoglobinemia suspected secondary to ingestion of Brassica species in a dog

Authors Hendricks J, Gates K

Received 21 November 2018

Accepted for publication 14 February 2019

Published 29 April 2019 Volume 2019:10 Pages 37—42

DOI https://doi.org/10.2147/VMRR.S195458

Checked for plagiarism Yes

Review by Single-blind

Peer reviewers approved by Dr Colin Mak

Peer reviewer comments 2

Editor who approved publication: Professor Young Lyoo


Jeanette Hendricks, Kathryn Gates

Department of Emergency and Critical Care, Advanced Critical Care Emergency and Specialty Services, Culver City, CA, USA

Abstract: This case report describes methemoglobinemia in a dog suspected to be the result of consumption of a large volume of fermented bok choy. The patient presented with clinical signs and co-oximetry consistent with methemoglobinemia without ingestion of a known toxin. A large volume of fermented bok choy had been ingested earlier that day and decontamination procedures were performed as a result. Supportive care led to resolution of clinical signs and appropriate clearance of methemoglobin. While erythrocyte oxidant damage is a consequence of ingestion of plants in the genus Brassica (such as bok choy) in ruminant species due to rumen microbiota producing sulfur-containing compounds, specifically dimethyl disulfide, there are potential pathways that can lead to similar effects in monogastric animals. The methemoglobin formation in this patient may have resulted from the large volume consumed with the natural fermentation releasing dimethyl disulfide and leading to oxidant damage analogous with that in ruminants. This case report provides additional mechanisms for methemoglobin formation in dogs and to direct the clinician toward methemoglobinemia in patients with compatible clinical signs with ingestion of specific plant species.

Keywords: methemoglobin, canine, bok choy, Brassica

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