Table 2.
Factors associated with HEV IgG seroprevalence a
| Seropositive n = 105 | Seronegative n = 385 | P value b | |
|---|---|---|---|
| Age, years, mean (SD) | 71.2 (12.1) | 48.3 (16.1) | <0.001 c |
| Schooling years, mean (SD) | 8.5 (4.5) | 11.7 (3.5) | <0.001 c |
| Household density, mean (SD) | 1.11 (0.48) | 1.13 (0.55) | 0.8 c |
| Age group | <0.001 | ||
| 18–44 | 3 (2.9%) | 146 (37.9%) | |
| 45–64 | 24 (22.9%) | 166 (43.1%) | |
| 65–96 | 74 (70.5%) | 59 (15.3%) | |
| Missing | 4 (3.8%) | 14 (3.6%) | |
| Sex | 0.9 | ||
| Males | 57 (54.3%) | 212 (55.1%) | |
| Females | 46 (43.8%) | 166 (43.1%) | |
| Missing | 2 (1.9%) | 7 (1.8%) | |
| Religion | 0.04 | ||
| Muslims | 61 (58.1%) | 174 (45.2%) | |
| Druze | 5 (4.8%) | 34 (8.8%) | |
| Christian | 36 (34.3%) | 167 (43.4%) | |
| Missing | 3 (2.9%) | 10 (2.6%) | |
| Employment, yes | 24 (22.9%) | 220 (57.1%) | <0.001 |
| Missing | 3 (2.9%) | 12 (3.1%) | |
| Frequency of preparing/cooking food at home | 0.2 | ||
| 4–5 times a week | 66 (62.9%) | 218 (56.8%) | |
| Less than 4 times a week | 35 (33.3%) | 150 (39.1%) | |
| Missing | 4 (3.8%) | 16 (4.2%) | |
| Methods of preparing/cooking the food | 0.7 | ||
| Fried | 32 (30.5%) | 110 (28.6%) | |
| Other | 70 (66.7%) | 259 (67.3%) | |
| Missing | 3 (2.9%) | 16 (4.2%) | |
| Surfaces used for cutting meat or chicken | 0.2 | ||
| Wood | 51 (48.6%) | 216 (56.1%) | |
| Plastic | 44 (41.9%) | 123 (31.9%) | |
| Other | 7 (6.7%) | 29 (7.5%) | |
| Missing | 3 (2.9%) | 17 (4.4%) | |
| Frequency of fruit and vegetable consumption | 0.5 | ||
| 4–5 times a week | 88 (83.8%) | 305 (79.2%) | |
| Less than 4 times a week | 15 (14.3%) | 64 (16.6%) | |
| Missing | 2 (1.9%) | 16 (4.2%) | |
| Frequency of chicken consumption | 0.7 | ||
| 2–5 times a week | 72 (68.6%) | 263 (68.3%) | |
| Less than 2 times a week | 31 (29.5%) | 106 (27.5%) | |
| Missing | 2 (1.9%) | 16 (4.2%) | |
| Frequency of fish consumption | 0.4 | ||
| 2–5 times a week | 12 (11.4%) | 55 (14.3%) | |
| Less than 2 times a week | 86 (81.9%) | 306 (79.5%) | |
| Missing | 7 (6.7%) | 24 (6.2%) | |
| Frequency of beef consumption | 0.01 | ||
| 2–5 times a week | 33 (31.4%) | 75 (19.5%) | |
| Less than 2 times a week | 69 (65.7%) | 286 (74.3%) | |
| Missing | 3 (2.9%) | 24 (6.2%) | |
| Frequency of mutton consumption | 0.2 | ||
| 2–5 times a week | 20 (19.0%) | 55 (14.3%) | |
| Less than 2 times a week | 80 (76.2%) | 305 (79.2%) | |
| Missing | 5 (4.8%) | 25 (6.5%) | |
| Pork consumption, yes | 21 (20.0%) | 108 (28.1%) | 0.08 |
| Missing | 6 (5.7%) | 27 (7.0%) | |
| Camel meat consumption, yes | 1 (1.0%) | 9 (2.6%) | 0.3 |
| Missing | 7 (6.7%) | 37 (9.6%) | |
| Seafood/Clams consumption, yes | 13 (12.4%) | 112 (29.1%) | <0.001 |
| Missing | 5 (4.8%) | 22 (5.7%) | |
| Pets ownership, yes | 10 (9.5%) | 68 (17.7%) | 0.04 |
| Missing | 2 (1.9%) | 9 (2.3%) | |
| Living near farm animals, yes | 5 (4.8%) | 15 (3.9%) | 0.7 |
| Missing | 2 (1.9%) | 10 (2.6%) | |
| Hypertension, yes | 67 (63.8%) | 96 (24.9%) | <0.001 |
| Missing | 7 (6.7%) | 29 (7.5%) | |
| Diabetes mellitus, yes | 55 (52.4%) | 85 (22.1%) | <0.001 |
| Missing | 4 (3.8%) | 31 (8.1%) | |
| Heart disease, yes | 27 (25.7%) | 29 (8.2%) | <0.001 |
| Missing | 5 (4.8%) | 33 (8.6%) | |
| Blood transfusion, ever (yes) | 12 (11.4%) | 20 (5.2%) | 0.03 |
| Missing | 3 (2.9%) | 21 (5.5%) |
a
The study included 490 participants. Information was missing for some variables in the questionnaire.
b
P value was obtained by the chi-square test and.
c
Student’s t-test using the complete case-analysis approach.
Hepatitis E Virus (HEV); SD = standard deviation.