Table 6.

Reported dietary risk factor exposure and ORs for different enteric diseases^*

	n‡	Reported exposure to risk factor				Crude OR			Adjusted OR†
		Yes	No	Reporting risk (%)	Unknown§ (%)	OR	95% CI	P value	OR	95% CI	P value
Majority of past week's meals consumed in friend's home, restaurant, or “other,” compared with hotel
Campylobacter	64	55	9	85.9	0.0	0.30	0.07–1.27	0.10	0.31	0.07–1.43	0.13
Cryptosporidium	76	66	10	86.8	0.0	***			***
EAEC	34	30	4	88.2	0.0	1.09	0.1–12.1	0.94	1.04	0.07–15.1	0.98
Giardia	78	67	11	85.9	0.0	1.17	0.13–10.5	0.89	1.65	0.14–19.4	0.69
Norovirus GI	70	59	11	84.3	0.0	0.93	0.1–8.79	0.95	0.78	0.08–7.66	0.83
Norovirus GII	76	66	10	86.8	0.0	***			***
Norovirus	82	71	11	86.6	0.0	5.43	0.66–44.9	0.12	5.42	0.59–49.4	0.13
Shigella	72	62	10	86.1	0.0	***			***
No pathogen detected	151	129	22	85.4	0.0	0.73	0.2–2.67	0.63	0.76	0.21–2.83	0.69
ETEC	182	159	23	87.4	0.0	1.0 (ref)			1.0 (ref)
Consumed raw green vegetables or salads in past week
Campylobacter	61	46	15	75.4	4.7	0.97	0.28–3.34	0.96	0.12	0.32–4.69	0.77
Cryptosporidium	73	54	19	74.0	3.9	0.87	0.15–4.89	0.87	0.67	0.11–3.91	0.65
EAEC	33	23	10	69.7	2.9	0.42	0.08–2.08	0.29	0.44	0.08–2.43	0.34
Giardia	75	55	20	73.3	3.8	0.57	0.12–2.63	0.47	0.29	0.05–1.71	0.17
Norovirus GI	68	52	16	76.5	2.9	***			***
Norovirus GII	73	52	21	71.2	3.9	0.44	0.15–1.32	0.14	0.33	0.09–1.18	0.09
Norovirus	79	58	21	73.4	3.7	0.67	0.24–1.92	0.46	0.56	0.17–1.78	0.32
Shigella	69	52	17	75.4	4.2	1.11	0.27–4.62	0.89	1.10	0.25–4.9	0.90
No pathogen detected	146	107	39	73.3	3.3	1.08	0.41–2.83	0.87	1.07	0.41–2.82	0.89
ETEC	177	126	51	71.2	2.7	1.0 (ref)			1.0 (ref)
Consumed fruit juice in past week
Campylobacter	62	53	9	85.5	3.1	0.32	0.08–1.34	0.12	0.26	0.06–1.21	0.09
Cryptosporidium	74	63	11	85.1	2.6	1.05	0.11–9.7	0.96	1.12	0.11–11.8	0.92
EAEC	34	32	2	94.1	0.0	0.33	0.02–5.97	0.46	0.28	0.01–8.64	0.47
Giardia	76	65	11	85.5	2.6	0.46	0.08–2.63	0.38	0.66	0.1–4.55	0.67
Norovirus GI	69	58	11	84.1	1.4	0.33	0.05–2.1	0.24	0.23	0.03–1.81	0.16
Norovirus GII	75	65	10	86.7	1.3	3.72	0.44–31.4	0.23	9.11	0.86–95.8	0.07
Norovirus	81	69	12	85.2	1.2	1.50	0.37–6.08	0.57	2.55	0.53–12.2	0.24
Shigella	70	60	10	85.7	2.8	0.90	0.17–4.83	0.90	0.87	0.15–4.94	0.87
No pathogen detected	146	128	18	87.7	3.3	0.54	0.12–2.52	0.43	0.55	0.12–2.56	0.44
ETEC	178	157	21	88.2	2.2	1.0 (ref)			1.0 (ref)
Consumed cold sauce in the past week
Campylobacter	60	31	29	51.7	6.3	0.78	0.26–2.31	0.65	0.85	0.28–2.59	0.78
Cryptosporidium	72	38	34	52.8	5.3	0.64	0.13–3.1	0.58	0.59	0.12–2.95	0.52
EAEC	34	16	18	47.1	0.0	0.46	0.09–2.27	0.34	0.38	0.07–2.18	0.28
Giardia	74	39	35	52.7	5.1	0.50	0.11–2.27	0.37	0.35	0.07–1.86	0.22
Norovirus GI	67	32	35	47.8	4.3	0.52	0.09–3.03	0.47	0.54	0.09–3.28	0.50
Norovirus GII	72	38	34	52.8	5.3	2.43	0.8–7.35	0.12	1.77	0.52–6.03	0.36
Norovirus	78	40	38	51.3	4.9	1.68	0.64–4.41	0.29	1.29	0.44–3.74	0.64
Shigella	68	37	31	54.4	5.6	0.97	0.29–3.27	0.96	0.98	0.28–3.34	0.97
No pathogen detected	145	75	70	51.7	4.0	1.09	0.47–2.54	0.85	1.11	0.47–2.6	0.82
ETEC	177	90	87	50.8	2.7	1.0 (ref)			1.0 (ref)
Consumed cheese in the past week
Campylobacter	62	50	12	80.6	3.1	0.39	0.11–1.41	0.15	0.39	0.1–1.46	0.16
Cryptosporidium	74	61	13	82.4	2.6	1.31	0.14–11.9	0.81	1.24	0.13–12.3	0.85
EAEC	34	28	6	82.4	0.0	0.67	0.1–4.46	0.68	0.66	0.09–4.98	0.69
Giardia	76	62	14	81.6	2.6	0.32	0.07–1.55	0.16	0.45	0.07–2.67	0.38
Norovirus GI	69	57	12	82.6	1.4	1.06	0.11–9.97	0.96	0.94	0.1–9.16	0.96
Norovirus GII	75	59	16	78.7	1.3	0.52	0.16–1.68	0.27	0.65	0.18–2.38	0.52
Norovirus	81	64	17	79.0	1.2	0.60	0.2–1.82	0.37	0.71	0.22–2.32	0.57
Shigella	70	58	12	82.9	2.8	***			***
No pathogen detected	147	115	32	78.2	2.6	0.60	0.19–1.9	0.39	0.60	0.19–1.91	0.39
ETEC	179	137	42	76.5	1.6	1.0 (ref)			1.0 (ref)
Consumed tap water in the past week
Campylobacter	61	8	53	13.1	4.7	2.32	0.51–10.4	0.28	2.22	0.49–10.2	0.30
Cryptosporidium	73	9	64	12.3	3.9	1.21	0.13–11.4	0.87	0.64	0.16–17.1	0.68
EAEC	33	2	31	6.1	2.9	***			***
Giardia	75	8	67	10.7	3.8	***			***
Norovirus GI	68	6	62	8.8	2.9	***			***
Norovirus GII	73	9	64	12.3	3.9	2.61	0.62–11	0.19	3.00	0.58–15.5	0.19
Norovirus	79	9	70	11.4	3.7	1.87	0.46–7.65	0.39	1.97	0.42–9.18	0.39
Shigella	69	8	61	11.6	4.2	0.58	0.07–5.2	0.63	0.59	0.07–5.26	0.63
No pathogen detected	142	20	122	14.1	6.0	1.25	0.34–4.63	0.74	1.27	0.34–4.75	0.72
ETEC	173	23	150	13.3	4.9	1.0 (ref)			1.0 (ref)
Consumed milk in the past week
Campylobacter	63	26	37	41.3	1.6	1.25	0.43–3.66	0.68	1.26	0.42–3.74	0.68
Cryptosporidium	75	31	44	41.3	1.3	0.21	0.02–1.85	0.16	0.17	0.02–1.58	0.12
EAEC	34	11	23	32.4	0.0	0.51	0.09–2.98	0.45	0.44	0.07–2.71	0.37
Giardia	77	33	44	42.9	1.3	1.38	0.32–5.98	0.67	1.38	0.28–6.69	0.69
Norovirus GI	69	28	41	40.6	1.4	1.52	0.28–8.14	0.63	1.42	0.26–7.84	0.68
Norovirus GII	74	32	42	43.2	2.6	1.25	0.44–3.57	0.67	1.38	0.42–4.49	0.59
Norovirus	80	35	45	43.8	2.4	1.28	0.5–3.32	0.61	1.42	0.5–4.01	0.51
Shigella	71	30	41	42.3	1.4	1.21	0.36–4.07	0.75	1.20	0.36–4.06	0.77
No pathogen detected	148	72	76	48.6	2.0	2.02	0.83–4.88	0.12	2.11	0.87–5.14	0.10
ETEC	178	83	95	46.6	2.2	1.0 (ref)			1.0 (ref)
Consumed ice with drinks in the past week
Campylobacter	61	23	38	37.7	4.7	0.95	0.31–2.91	0.93	1.05	0.33–3.29	0.94
Cryptosporidium	73	29	44	39.7	3.9	2.19	0.45–10.6	0.33	1.98	0.39–9.95	0.41
EAEC	34	14	20	41.2	0.0	1.20	0.26–5.59	0.82	0.94	0.18–4.93	0.94
Giardia	75	28	47	37.3	3.8	0.21	0.03–1.82	0.16	0.13	0.01–1.32	0.08
Norovirus GI	68	25	43	36.8	2.9	0.32	0.04–2.88	0.31	0.30	0.03–2.75	0.29
Norovirus GII	74	27	47	36.5	2.6	0.92	0.31–2.67	0.87	0.88	0.28–2.8	0.83
Norovirus	80	28	52	35.0	2.4	0.76	0.28–2.05	0.58	0.73	0.25–2.08	0.55
Shigella	69	27	42	39.1	4.2	0.64	0.18–2.32	0.50	0.63	0.17–2.32	0.49
No pathogen detected	148	63	85	42.6	2.0	1.01	0.43–2.39	0.98	1.00	0.42–2.42	0.99
ETEC	180	71	109	39.4	1.1	1.0 (ref)			1.0 (ref)
Consumed ice cream in the past week
Campylobacter	61	26	35	42.6	4.7	1.11	0.37–3.37	0.85	1.23	0.39–3.88	0.72
Cryptosporidium	73	30	43	41.1	3.9	1.08	0.22–5.24	0.92	0.95	0.19–4.82	0.95
EAEC	34	14	20	41.2	0.0	0.31	0.05–1.79	0.19	0.33	0.05–2.14	0.25
Giardia	75	28	47	37.3	3.8	0.21	0.03–1.82	0.16	0.15	0.02–1.51	0.11
Norovirus GI	67	23	44	34.3	4.3	0.95	0.16–5.63	0.96	0.93	0.15–5.57	0.94
Norovirus GII	73	25	48	34.2	3.9	0.77	0.25–2.33	0.64	0.58	0.16–2.03	0.39
Norovirus	79	27	52	34.2	3.7	0.80	0.29–2.17	0.66	0.71	0.24–2.08	0.53
Shigella	69	28	41	40.6	4.2	0.90	0.26–3.09	0.86	0.90	0.26–3.1	0.86
No pathogen detected	149	48	101	32.2	1.3	0.40	0.17–0.94	0.04	0.40	0.17–0.96	0.04
ETEC	180	57	123	31.7	1.1	1.0 (ref)			1.0 (ref)	–
Consumed food from a reheated buffet in the past week
Campylobacter	61	21	40	34.4	4.7	1.62	0.53–4.98	0.40	1.80	0.57–5.69	0.32
Cryptosporidium	73	27	46	37.0	3.9	5.00	0.9–27.9	0.07	4.91	0.86–27.9	0.07
EAEC	34	10	24	29.4	0.0	2.53	0.51–12.6	0.26	3.93	0.63–24.7	0.14
Giardia	75	29	46	38.7	3.8	2.99	0.66–13.6	0.16	3.07	0.61–15.5	0.17
Norovirus GI	68	24	44	35.3	2.9	1.95	0.36–10.5	0.44	1.96	0.36–10.8	0.44
Norovirus GII	72	21	51	29.2	5.3	0.10	0.01–0.91	0.03	0.07	0.01–0.71	0.02
Norovirus	78	24	54	30.8	4.9	0.34	0.1–1.14	0.08	0.36	0.1–1.29	0.12
Shigella	69	25	44	36.2	4.2	1.67	0.49–5.67	0.41	1.67	0.49–5.71	0.41
No pathogen detected	141	55	86	39.0	6.6	2.48	0.93–6.62	0.07	2.47	0.92–6.64	0.07
ETEC	171	64	107	37.4	6.0	1.0 (ref)			1.0 (ref)
Consumed chicha in the past week
Campylobacter	61	11	50	18.0	4.7	1.33	0.34–5.24	0.68	1.43	0.35–5.77	0.62
Cryptosporidium	73	17	56	23.3	3.9	5.44	1.08–27.3	0.04	5.78	1.08–30.9	0.04
EAEC	33	7	26	21.2	2.9	7.33	1.17–46.1	0.03	9.26	1.08–79.2	0.04
Giardia	75	14	61	18.7	3.8	***			***
Norovirus GI	67	13	54	19.4	4.3	1.04	0.11–10.2	0.97	1.08	0.11–10.9	0.95
Norovirus GII	74	15	59	20.3	2.6	0.98	0.27–3.52	0.97	0.98	0.26–3.71	0.97
Norovirus	79	16	63	20.3	3.7	0.98	0.3–3.19	0.97	0.89	0.26–3.04	0.85
Shigella	69	14	55	20.3	4.2	1.23	0.29–5.23	0.78	1.23	0.29–5.25	0.78
No pathogen detected	142	34	108	23.9	6.0	1.92	0.61–6.02	0.26	1.91	0.61–6.02	0.27
ETEC	172	42	130	24.4	5.5	1.0 (ref)			1.0 (ref)
Consumed street vendor food in the past week
Campylobacter	63	17	46	27.0	1.6	0.86	0.26–2.89	0.81	0.89	0.26–3.08	0.86
Cryptosporidium	75	21	54	28.0	1.3	0.40	0.05–3.54	0.41	0.37	0.04–3.33	0.37
EAEC	34	8	26	23.5	0.0	0.32	0.03–3.06	0.32	0.27	0.02–2.96	0.28
Giardia	77	20	57	26.0	1.3	***			***
Norovirus GI	70	17	53	24.3	0.0	***			***
Norovirus GII	76	16	60	21.1	0.0	0.14	0.02–1.17	0.07	0.14	0.02–1.21	0.07
Norovirus	82	16	66	19.5	0.0	0.11	0.01–0.88	0.04	0.11	0.01–0.87	0.04
Shigella	71	20	51	28.2	1.4	0.64	0.16–2.6	0.53	0.67	0.16–2.78	0.58
No pathogen detected	146	52	94	35.6	3.3	1.30	0.52–3.24	0.57	1.36	0.54–3.4	0.52
ETEC	178	49	129	27.5	2.2	1.0 (ref)			1.0 (ref)
Consumed unpeeled fruit in the past week
Campylobacter	61	12	49	19.7	4.7	1.13	0.3–4.35	0.86	1.24	0.31–4.92	0.76
Cryptosporidium	73	17	56	23.3	3.9	0.52	0.06–4.66	0.56	0.47	0.05–4.28	0.50
EAEC	34	6	28	17.6	0.0	3.67	0.58–23	0.17	2.85	0.43–18.9	0.28
Giardia	75	18	57	24.0	3.8	1.06	0.2–5.79	0.94	0.75	0.12–4.68	0.76
Norovirus GI	68	15	53	22.1	2.9	1.89	0.31–11.4	0.49	1.68	0.27–10.5	0.58
Norovirus GII	73	20	53	27.4	3.9	1.84	0.6–5.65	0.29	1.89	0.55–6.43	0.31
Norovirus	79	22	57	27.8	3.7	1.77	0.63–4.96	0.27	1.82	0.61–5.43	0.28
Shigella	69	16	53	23.2	4.2	1.63	0.43–6.22	0.48	1.67	0.42–6.68	0.47
No pathogen detected	146	41	105	28.1	3.3	2.45	0.79–7.62	0.12	2.44	0.78–7.63	0.12
ETEC	177	50	127	28.2	2.7	1.0 (ref)			1.0 (ref)

CI = confidence interval; EAEC = enteroaggregative Escherichia coli; ETEC = enterotoxigenic E. coli; OR = odds ratio.

^*List-wise deletion was used to handle missing variables, and the asterisk (***) indicates that exposure to a risk factor was a perfect predictor of the outcome.

^†Adjusted for age and gender.

^‡The number of cases of both ETEC and the respective pathogen (or cases without pathogen identified, as relevant) included in each case–case variable.

^§“Unknown” calculated with denominator of number of observations for each outcome variable.