Table 1.
Risk factors for Toxoplasma gondii infection adjusted for age, location, and period between diagnosis of infection and interview in 252 infected women and 852 control women*
| Exposure | Cases
|
Controls
|
Odds ratio (95% CI) | P value | ||||
|---|---|---|---|---|---|---|---|---|
| Exposed | Not exposed | Exposed | Not exposed | |||||
| Cat | ||||||||
| Kitten in home | 14 | 233 | 28 | 793 | 1.4 (0.7 to 2.8) | 0.31 | ||
| Adult cat in home | 36 | 210 | 110 | 703 | 1.0 (0.6 to 1.5) | 0.89 | ||
| Cat and kitten in home | 8 | 238 | 14 | 807 | 1.7 (0.7 to 4.1) | 0.28 | ||
| Any cat in home | 42 | 206 | 124 | 697 | 1.0 (0.7 to 1.5) | 0.99 | ||
| Cleaning litter tray | 26 | 214 | 65 | 748 | 1.3 (0.8 to 2.1) | 0.37 | ||
| Cat that hunts | 23 | 230 | 47 | 752 | 1.6 (0.9 to 2.7) | 0.12 | ||
| Cat fed raw meat | 14 | 225 | 43 | 763 | 1.0 (0.5 to 1.9) | 0.97 | ||
| Cat fed tinned food | 37 | 208 | 113 | 705 | 1.0 (0.6 to 1.5) | 0.81 | ||
| Meat | ||||||||
| Cooked meat <1/week† | 27 | 7 | 79 | 18 | 0.8 (0.3 to 2.1) | 0.59 | ||
| Cooked meat ⩾1/week† | 212 | 725 | 0.8 (0.3 to 1.9) | 0.54 | ||||
| Raw sausage <1/week† | 22 | 210 | 60 | 745 | 1.2 (0.7 to 2.0) | 0.61 | ||
| Raw sausage ⩾1/week† | 9 | 8 | 3.2 (1.2 to 9.0) | 0.02‡ | ||||
| Dry to cured meat <1/week† | 64 | 136 | 202 | 518 | 1.2 (0.8 to 1.7) | 0.36 | ||
| Dry to cured meat ⩾1/week† | 42 | 90 | 1.8 (1.2 to 2.8) | 0.01‡ | ||||
| Salami <1/week† | 76 | 47 | 297 | 187 | 1.0 (0.7 to 1.6) | 0.89 | ||
| Salami ⩾1/week† | 125 | 335 | 1.6 (1.1 to 2.4) | 0.02‡ | ||||
| Raw/undercooked beef | 103 | 140 | 181 | 636 | 2.4 (1.6 to 3.4) | <0.001§ | ||
| Raw/undercooked lamb | 19 | 220 | 17 | 795 | 3.2 (1.5 to 6.9) | 0.002§ | ||
| Raw/undercooked pork | 21 | 219 | 33 | 779 | 1.6 (0.8 to 3.0) | 0.18 | ||
| Other raw/undercooked meat | 15 | 225 | 11 | 801 | 3.9 (1.6 to 9.5) | 0.003 | ||
| Frozen meat | 207 | 39 | 715 | 103 | 0.8 (0.5 to 1.2) | 0.22 | ||
| Taste meat cooking <1/week† | 52 | 182 | 88 | 717 | 2.3 (1.5 to 3.4) | <0.001 | ||
| Taste meat cooking ⩾1/week† | 14 | 13 | 4.7 (2.1 to 10.9) | <0.001§ | ||||
| Other “food related” exposures | ||||||||
| Unpasteurised milk | 36 | 210 | 75 | 746 | 1.8 (1.1 to 2.9) | 0.01 | ||
| Untreated water | 53 | 194 | 123 | 697 | 1.7 (1.1 to 2.6) | 0.02 | ||
| Use of microwave cooker | 41 | 206 | 101 | 718 | 1.3 (0.8 to 2.2) | 0.24 | ||
| Other “lifestyle” exposures | ||||||||
| Contact with soil | 109 | 139 | 267 | 553 | 1.9 (1.4 to 2.8) | <0.001‡ | ||
| Working with animals | 30 | 218 | 54 | 767 | 1.9 (1.1 to 3.0) | 0.01§ | ||
| Travel outside Europe/US or Canada | 29 | 220 | 49 | 759 | 2.2 (1.3 to 3.6) | 0.002 | ||
| Living on farm | 23 | 229 | 47 | 811 | 1.6 (0.9 to 2.7) | 0.11 | ||
*
Numbers do not always add up to total as some women did not answer all questions.
†
Compared with no exposure in past four months.
χ2 test for trend across all five levels of exposure (never, exposed but not in past four months, monthly, weekly, or daily): ‡P<0.01; §P<0.001.