1. Risk factors for recent toxoplasma infection in pregnant women in Naples
- Author
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A E Ades, Wilma Buffolano, F. Palumbo, F. J. Holland, D. Fratta, Ruth Gilbert, Buffolano, Wilma, Gilbert, R. E., Holland, F. J., Fratta, D, Palumbo, F, and Ades, A. E.
- Subjects
Adult ,medicine.medical_specialty ,Meat ,Epidemiology ,Swine ,Physiology ,Antibodies, Protozoan ,Toxoplasmosis, Congenital ,Pregnancy ,Risk Factors ,parasitic diseases ,medicine ,Animals ,Humans ,Cyst ,Raw meat ,Food poisoning ,biology ,business.industry ,food and beverages ,medicine.disease ,Toxoplasmosis ,Parity ,Infectious Diseases ,Immunoglobulin M ,Italy ,Immunoglobulin G ,Pregnancy Complications, Parasitic ,Immunology ,Multivariate Analysis ,biology.protein ,Gestation ,Female ,business ,Research Article - Abstract
SUMMARYEffective primary prevention of congenital toxoplasmosis requires up to date information on locally relevant risk factors for infection in pregnant women. In Naples, risk factors for toxoplasma infection were compared in recently infected women (as assessed by detection of specific IgM in serum) and susceptible, IgG negative women. Recent infection was strongly associated with frequency of consumption of cured pork and raw meat. Eating cured pork or raw meat at least once a month increased the risk of toxoplasma infection threefold.This simple study design for determining locally relevant sources of toxoplasma infection is the first report of cured pork as a risk factor for infection. Further research is required to determine cyst viability in cured pork products. Our findings suggest that in southern Italy, cured pork and raw meat should be avoided by susceptible pregnant women.
- Published
- 1996