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Volume 27, Number 6—June 2021

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
3.0 (1.7–5.5)

Cured pork meat <0.0001
No Referent
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
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