Table 3.
Analysis for selected potential risk factors of cholera infection
| Variable | Cases | Controls | Crude | p-value | Adjusted1 | p-value |
|---|---|---|---|---|---|---|
| Contact with other cases of diarrhea in the past five days | 25 (10.9) | 21 (4.6) | 1.01 (0.66, 1.54) | 0.94 | - | - |
| Vegetable and fruit consumption in the past three days | 155 (67.6) | 185 (40.3) | 3.09 (2.21, 4.31) | < 0.001 | 2.75 (1.95, 3.89) | <0.001 |
| Purchasing food from street vendors or restaurants | 19 (8.2) | 41 (8.9) | 0.92 (0.52, 1.62) | 0.77 | - | - |
| Consumption of unrefrigerated leftover food | 40 (17.4) | 22 (4.8) | 4.19 (2.42, 7.25) | < 0.001 | 3.05 (1.72, 5.41) | <0.001 |
| History of traveling in the past five days | 61 (29.7) | 28 (6.1) | 5.75 (3.44, 9.02) | < 0.001 | 5.31 (2.21, 9.72) | <0.001 |
Values are presented as number (%) or odds ratio (95% confidence interval).
1
Adjusted according to age and sex.