Table 3.

Bivariate analysis of selected putative risk factors for infection with T. gondii in psychiatric patients with psychoactive substance use and controls

	Patients	Prevalence of			Controls	Prevalence of
	tested	T. gondii infection		P	tested	T. gondii infection		P
Characteristic	No.	No.	%	value	No.	No.	%	value
Cats at home
Yes	83	11	13.3	0.14	74	9	12.2	0.25
No	66	4	6.1		75	5	6.7
Cats in the neighborhood
Yes	99	13	13.1	0.08	119	12	10.1	0.73
No	50	2	4		30	2	6.7
Dogs at home
Yes	124	15	12.1	0.07	121	11	9.1	0.72
No	25	0	0		28	3	10.7
Birds at home
Yes	72	10	13.9	0.13	50	5	10	1
No	77	5	6.5		99	9	9.1
Traveled abroad
Yes	55	3	5.5	0.15	52	5	9.6	1
No	94	12	12.8		97	9	9.3
Boar meat consumption
Yes	34	6	17.6	0.1	22	0	0	0.22
No	115	9	7.8		127	14	11
Pigeon meat consumption
Yes	30	5	16.7	0.18	23	4	17.4	0.23
No	119	10	8.4		125	10	8
Duck meat consumption
Yes	33	7	21.2	0.02	24	5	20.8	0.05
No	116	8	6.9		125	9	7.2
Opossum meat consumption
Yes	10	5	50	0.001	2	1	50	0.18
No	139	10	7.2		147	13	8.8
Armadillo meat consumption
Yes	10	5	50	0.001	4	1	25	0.32
No	139	10	7.2		145	13	9
Iguana meat consumption
Yes	14	3	21.4	0.15	5	1	20	0.39
No	135	12	8.9		144	13	9
Degree of meat cooking
Raw or undercooked	11	2	18.2	0.3	20	2	10	1
Well done	138	13	9.4		127	12	9.4
Unwashed raw vegetables
Yes	53	2	3.8	0.05	48	4	8.3	1
No	96	13	13.5		101	10	9.9
Untreated water
Yes	122	10	8.2	0.15	96	10	10.4	0.77
No	27	5	18.5		53	4	7.5
Floor at home
Ceramic or wood	76	5	6.6	0.009	61	5	8.2	0.72
Concrete	66	7	10.6		81	8	9.9
Soil	7	3	42.9		6	0	0