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Volume 27, Number 6—June 2021
Research

Case–Control Study of Risk Factors for Acquired Hepatitis E Virus Infections in Blood Donors, United Kingdom, 2018–2019

Iona SmithComments to Author , Bengü Said, Aisling Vaughan, Becky Haywood, Samreen Ijaz, Claire Reynolds, Su Brailsford, Katherine Russell, and Dilys Morgan
Author affiliations: Public Health England, London, UK (I. Smith, B. Said, A. Vaughan, B. Haywood, S. Ijaz, C. Reynolds, S. Brailsford, K. Russell, D. Morgan); National Institute for Health Research Health Protection Research Unit in Emerging and Zoonotic Infections, Liverpool, UK (I. Smith)

Main Article

Table 3

Multivariable analysis model of food consumption associated with testing positive for hepatitis E virus, adjusted for age and sex

Risk factor Multivariable analysis
OR (95% CI) p value
Bacon <0.0001
No Referent
Yes
 3.0 (1.7–5.5)
Cured pork meat <0.0001
No Referent
Yes
 3.5 (2.2–5.4)
Pigs’ liver 0.04
No Referent
Yes 2.9 (1.0–8.3)

Main Article

Page created: April 21, 2021
Page updated: May 18, 2021
Page reviewed: May 18, 2021
The conclusions, findings, and opinions expressed by authors contributing to this journal do not necessarily reflect the official position of the U.S. Department of Health and Human Services, the Public Health Service, the Centers for Disease Control and Prevention, or the authors' affiliated institutions. Use of trade names is for identification only and does not imply endorsement by any of the groups named above.
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