Table 3.

Bivariate analysis of eating and drinking habits associated with infection with Toxoplasma gondii in 963 pregnant women in Fortaleza, Brazil^*

Risk factor	No.	No. (%) IgG positive	Odds ratio (95% confidence interval)	P
Consumption of chicken
Yes	926	637 (68.8)	1.19 (0.55–2.48)	0.593
No	37	24 (64.9)
Consumption of raw or undercooked chicken
Yes	15	10 (66.7)	0.91 (0.28–3.44)	1.0
No	947	650 (68.6)
Consumption of chicken > 2 times/week
Yes	508	370 (72.8)	1.52 (1.14–2.01)	0.003
No	454	290 (63.8)
Consumption of pork
Yes	290	196 (67.6)	0.93 (0.69–1.27)	0.650
No	673	465 (69.1)
Consumption of raw or undercooked pork
Yes	5	4 (80.0)	1.83 (0.18–90.67)	1.0
No	957	656 (68.8)
Consumption of pork > 2 times/week
Yes	20	16 (80.0)	1.84 (0.59–7.66)	0.336
No	943	645 (66.4)
Tasting of meat while cooking
Yes	348	242 (69.9)	1.10 (0.82–1.49)	0.515
No	615	417 (67.8)
Consumption of milk
Yes	813	548 (67.4)	0.68 (0.44–1.02)	0.056
No	150	113 (75.3)
Consumption of powder milk
Yes	631	419 (66.4)	0.73 (0.54–0.99)	0.04
No	330	241 (73.0)
Consumption of milk > 2 times/week
Yes	613	400 (65.3)	0.62 (0.42–0.84)	0.001
No	344	259 (75.3)
Consumption of cheese
Yes	750	513 (68.0)	0.95 (0.67–1.33)	0.802
No	213	148 (69.5)
Consumption of cheese > 2 times/week
Yes	220	142 (64.5)	0.78 (0.57–1.10)	0.138
No	743	519 (69.9)
Consumption of dindin
Yes	632	452 (71.5)	1.46 (1.09–1.96)	0.009
No	331	209 (63.1)
Consumption of dindin > 2 times/week
Yes	312	221 (70.8)	1.16 (0.86–1.59)	0.3
No	649	438 (67.5)
Consumption of raw vegetables
Yes	751	518 (69.0)	1.07 (0.76–1.50)	0.676
No	212	143 (67.5)
Washing vegetables with untreated† water before eating
No	349	256 (73.4)	1.42 (1.06–1.92)	0.017
Yes	604	398 (65.9)
Consumption of vegetables > 2 times/week
Yes	480	318 (66.3)	0.81 (0.61–1.07)	0.144
No	476	337 (70.8)
Drinking treated water
No	196	145 (74.0)	1.38 (0.96–2.00)	0.084
Yes	765	515 (67.3)

^*Dindin = ice made of water, fruits, and sugar.

^†Untreated water = water unfiltered or not boiled.