Tropical medicine & international health : TM & IH · 2025
Risk factors for Taenia solium taeniasis: A case-control study in Lao PDR.
СтатьяНазвание и аннотация: Перевод в очереди
Обработка статьи · этапы, ошибки и управление
Загрузка состояния…
Ошибки и ограничения
История · было → стало
Состояние обновляется каждые 5 секунд, пока блок открыт. Процент показывается только там, где известен объём работы. Пауза останавливает продолжение этапа; текущий запрос к источнику может завершиться.
Larkins Andrew, Boyd Davina, Duangmala Vatsana, Insisiengmay Bounnaloth, Chittavong Malavanh, Ash Amanda
Аннотация
INTRODUCTION: Neurocysticercosis due to Taenia solium is the leading cause of epilepsy in low and middle-income countries yet remains under investigated in Lao PDR (Laos). People shedding T. solium eggs or proglottids from the adult tapeworm are the source of infection for those with cysticercosis.
METHODS: A matched case-control study of T. solium taeniasis was conducted in northern Laos. Cases were identified by rrnS PCR and sequencing. Risk factor data were collected by standardised questionnaire. Conditional logistic regression assessed the significance of risk factors.
RESULTS: Eighteen cases and 36 controls participated in the study. Only raw pork and undercooked grilled pork were significant risk factors (p < 0.05), however, fermented pork was very close to being significant (p = 0.05). Income, food insecurity, education, being a household head and the number of household members were clearly not significant (p ≥ 0.20).
CONCLUSIONS: Raw and undercooked pork have different sources in northern Laos. Raw pork is almost only consumed from wild pigs that are opportunistically caught, whereas undercooked pork is consumed throughout the year from wild, local and commercial pigs. Food safety activities must consider these differences in supply chains.
METHODS: A matched case-control study of T. solium taeniasis was conducted in northern Laos. Cases were identified by rrnS PCR and sequencing. Risk factor data were collected by standardised questionnaire. Conditional logistic regression assessed the significance of risk factors.
RESULTS: Eighteen cases and 36 controls participated in the study. Only raw pork and undercooked grilled pork were significant risk factors (p < 0.05), however, fermented pork was very close to being significant (p = 0.05). Income, food insecurity, education, being a household head and the number of household members were clearly not significant (p ≥ 0.20).
CONCLUSIONS: Raw and undercooked pork have different sources in northern Laos. Raw pork is almost only consumed from wild pigs that are opportunistically caught, whereas undercooked pork is consumed throughout the year from wild, local and commercial pigs. Food safety activities must consider these differences in supply chains.