Rhabdomyolysis Related to Red Yeast Rice Ingestion

Abstract

Red yeast rice is made by fermenting white rice with the fungus Monascus purpureus. It has lipid-lowering effects due to the presence of monacolin, produced by the fungus, and therefore shares the same biological and side effects as a statin, namely it may cause rhabdomyolysis. In this clinical case study, we report the case of a 50-year-old woman suffering from a sudden onset of chest discomfort and generalized myalgia. Laboratory findings were consistent with the diagnosis of rhabdomyolysis. The patient had been recently diagnosed with dyslipidemia in primary care, and decided to start eating red yeast rice, without informing clinicians. Clinical improvement was rapidly noticed after hydration, and blood sample results returned to normal. Awareness should be raised for the regulation of these products, as their consumption is rising, and patients are unaware of their potential side effects.

Keywords: dyslipidemia; monacolin k; red yeast rice; rhabdomyolysis; statin.

Figure 1. Serum CK, LDH, and myoglobin decreasing levels over a 2-week period.

LDH, lactate dehydrogenase; CK, creatine phosphokinase

Figure 2. Serum troponin and CKMB levels.

Evolution from admission to discharge. CKMB, creatine phosphokinase MB