Table 3. Multivariable analysis model of food consumption associated with testing positive for hepatitis E virus, adjusted for age and sex.

Risk factor	Multivariable analysis
	OR (95% CI)	p value
Bacon		<0.0001
No	Referent
Yes	3.0 (1.7–5.5)
Cured pork meat		<0.0001
No	Referent
Yes	3.5 (2.2–5.4)
Pigs’ liver		0.04
No	Referent
Yes	2.9 (1.0–8.3)