Risk factors for recent toxoplasma infection in pregnant women in Naples
Risk factors for recent toxoplasma infection in pregnant women in Naples
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DOI：
10.1017/s0950268800052675
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发表时间：
1996-06-01
影响因子：
4.2
通讯作者：
Ades, AE
中科院分区：
文献类型：
--
作者：
Buffolano, W;Gilbert, RE;Ades, AE
有效的先天弓形虫病初级预防需要有关孕妇感染的当地相关危险因素的最新信息。在那不勒斯，比较了最近感染弓形虫的妇女(通过检测血清中的特异性IgM进行评估)和易感的、免疫球蛋白阴性的妇女感染弓形虫的危险因素。最近的感染与食用腌制猪肉和生肉的频率密切相关。每月至少吃一次腌制猪肉或生肉会使弓形虫感染的风险增加三倍。这项简单的研究设计旨在确定当地相关的弓形虫感染源，这是首次报道腌制猪肉是感染的风险因素。需要进一步的研究来确定腌制猪肉产品中的包囊生存能力。我们的发现表明，在意大利南部，易感的孕妇应该避免腌制猪肉和生肉。
Effective 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.