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Table 2 Univariate and multivariate analyses of risk factors associated with anti-HEV IgG-seropositivity among 1562 blood donors. Only variables with P < 0.05 in uni- and/or multivariate analyses are shown. The multivariate logistic regression model, adjusted for age and gender, was based on backward selection of variables with P < 0.15 in univariate analyses

From: Risk factors for hepatitis E virus seropositivity in Dutch blood donors

 

Univariate analyses

Multivariate analyses

Seropositivity n/N (%)

OR (95% CI)

P-value

aOR (95% CI)

P-value

A. General factors

 Gender

  

0.121

 

0.692

  Men

397/1234 (32.2%)

1.0

 

1.0

 

  Women

91/328 (27.7%)

0.8 (0.6-1.1)

 

0.9 (0.7-1.3)

 

 Age groups in years

  

< 0.001

 

< 0.001

   < 30

4/24 (16.7)

1.0

 

1.0

 

  30-40

7/75 (9.3)

0.5 (0.1-1.9)

 

0.4 (0.1-1.5)

 

  40-50

61/255 (23.9)

1.6 (0.5-4.8)

 

1.2 (0.4-3.8)

 

  50-60

169/561 (30.1)

2.2 (0.7-6.4)

 

1.7 (0.5-5.1)

 

   > 60

247/647 (38.2)

3.1 (1.0-9.1)

 

2.4 (0.8-7.2)

 

 Level of education

  

0.002

  

  Low/intermediate

272/780 (34.9%)

1.0

   

  High

213/770 (27.7%)

0.7 (0.6-0.9)

   

 Alcohol consumption

  

0.042

  

   < =6 drinks per week

277/938 (29.5%)

1.0

   

   > 7

195/564 (34.6%)

1.3 (1.0-1.6)

   

 Traveling history to South America

  

0.016

  

  No

377/1145 (32.9%)

1.0

   

  Yes

111/416 (26.6%)

0.7 (0.6-0.9)

   

B. Food consumption last 2 months

 Pork food products

 Pork tenderloin

  

0.009

  

  No

247/867 (28.5%)

1.0

   

  Yes

241/695 (34.7%)

1.3 (1.1-1.7)

   

 Pork chop

  

0.001

  

  No

311/1083 (28.7%)

1.0

   

  Yes

177/479 (37.0%)

1.5 (1.2-1.8)

   

 Pork belly

  

0.037

  

  No

267/915 (29.2%)

1.0

   

  Yes

221/647 (34.2%)

1.3 (1.0-1.6)

   

 Smoked sausage

  

0.044

  

  No

201/702 (28.6%)

1.0

   

  Yes

287/860 (33.4%)

1.2 (1.0-1.6)

   

 Raw or dry sausages

 Farmer sausage

  

0.006

  

  No

340/1159 (29.3%)

1.0

   

  Yes

148/403 (36.7%)

1.4 (1.1-1.8)

   

 Traditional Dutch dry raw sausagesa (“salami” “salametti” “cervelaat” “fijnkost”)

  

< 0.001

 

< 0.001

  No

176/673 (26.2%)

1.5

 

1.0

 

  Yes

312/889 (35.1%)

1.3 (1.2-1.9)

 

1.5 (1.2-1.9)

 

 Liver cheese/ Leberkäse

  

0.001

  

  No

371/1267 (29.3%)

1.0

   

  Yes

117/295 (39.7%)

1.6 (1.2-2.1)

   

 Pork liver slices

  

0.001

  

  No

408/1370 (29.8%)

1.0

   

  Yes

80/192 (41.7%)

1.7 (1.2-2.3)

   

 Other dry sausagese

  

0.033

 

0.022

  No

438/1436 (30.5%)

1.0

 

1.0

 

  Yes

50/126 (39.7%)

1.5 (1.0-2.2)

 

1.6 (1.1-2.4)

 

 Spreadable pork

 Regional raw pork sausage “Brabantse metworst”

  

0.036

  

  No

471/1526 (30.9%)

1.0

   

  Yes

17/36 (47.2%)

2.0 (1.0-3.9)

   

 Tea sausage

  

0.017

  

  No

467/1518 (30.8%)

1.0

   

  Yes

21/44 (47.7%)

2.1 (1.1-3.7)

   

 Pâté / liver sausageb

  

0.011

  

  No

197/704 (27.9%)

1.0

   

  Yes

291/858 (33.9%)

1.3 (1.1-1.6)

   

 Beef

     

 Steak

  

0.023

 

0.022

  No

189/671 (28.2%)

1.0

 

1.0

 

  Yes

299/891 (33.6%)

1.3 (1.0-1.6)

 

1.3 (1.0-1.7)

 

 Smoked beef

    

0.020

  No

318/1107 (28.7%)

1.0

0.001

1.0

 

  Yes

170/455 (37.4%)

1.5 (1.2-1.9)

 

1.3 (1.0-1.7)

 

 Ox sausage

  

0.021

  

  No

375/1254 (29.9%)

1.0

   

  Yes

113/308 (36.7%)

1.4 (1.0-1.8)

   

 Fruits and vegetables

 Raspberries

  

0.031

 

0.039

  No

429/1328 (32.3%)

1.0

 

1.0

 

  Yes

59/234 (25.2%)

0.7 (0.5-1.0)

 

0.7 (0.5-1.0)

 

C. Food outside the home

 Restaurant visit

  

0.003

 

0.009

   < 1 time per month

234/667 (35.1%)

1.0

 

1.0

 

   > 1 time per month

234/868 (28.0%)

0.7 (0.6-0.9)

 

0.7 (0.6-0.9)

 

D. Contact with water or animals in the last 2 months

    

 Contact with contaminated waterc

  

0.008

 

0.001

  No

458/1497 (30.6%)

1.0

 

1.0

 

  Yes

30/65 (46.2%)

1.9 (1.2-3.2)

 

2.5 (1.5-4.4)

 

 Contact with dogs

  

0.066

 

0.013

  No

214/632 (33.9%)

1.0

 

1.0

 

  Yes

274/930 (29.5%)

0.8 (0.7-1.0)

 

0.7 (0.6-0.9)

 

 Contact with wild animalsd

  

0.072

 

0.025

  No

470/1481 (31.7%)

1.0

 

1.0

 

  Yes

18/81 (22.2%)

0.6 (0.4-1.0)

 

0.5 (0.3-0.9)

 
  1. aOR: Odds ratio adjusted for age and gender
  2. 95% CI: 95%-confidence interval
  3. aCombined variable, created based on “salami”, “salametti”, “cervelaat” and “fijnkost”
  4. bCombined variable, created based on several (open) questions
  5. cCombined variable, created based on “removed water from a stable”, “worked with a septic tank” and “contact with sewage”
  6. dCombined variable based on contact with deer (n = 7), roe (n = 4), wild boar (n = 0), hare (n = 7), rat (n = 9), mice (n = 54), and/or other wild animals (n = 21)
  7. eVariable based on an open question, including very diverse both national and international (local) meat products, five most reported: fuet (n = 12, 10.3%), saucisson d’Ardenne (n = 10, 8.6%), French dry sausage (n = 9, 7.8%), grilled sausage (n = 8, 6.9%), smoked bacon called “katenspek” (n = 6, 5.2%)
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BMC Infectious Diseases

ISSN: 1471-2334

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