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Volume 11, Number 3—March 2005

Research

Disease Risks from Foods, England and Wales, 1996–2000

Goutam K. Adak*Comments to Author , Sallyanne M. Meakins*, Hopi Yip*, Benjamin A. Lopman*, and Sarah J. O'Brien*
Author affiliations: *Health Protection Agency Centre for Infections, London, United Kingdom

Main Article

Table 4

Estimated risks associated with food groups and types, England and Wales

Food group/type Disease risk* Risk ratio Hospitalization risk† Risk ratio
Poultry 104 947 2,063 4,584
Chicken 111 1,013 2,518 5,595
Turkey 157 1,429 645 1,433
Mixed/unspecified 24 217 852 1,893
Eggs 49 448 262 583
Red meat 24 217 102 227
Beef 41 375 153 339
Pork 20 180 93 208
Bacon/ham 8 75 39 86
Lamb 38 343 128 285
Mixed/unspecified 17 157 96 214
Seafood 41 374 293 650
Fish 8 75 41 92
Shellfish 646 5,869 1,121 2,490
Mixed/unspecified NA‡ NA NA NA
Milk 4 35 133 295
Other dairy products 2 17 14 32
Vegetable/fruit 1 NA 8 NA
Salad vegetables 6 53 103 229
Cooked vegetables 0 1 0 1
Fruit 0 2 1 1
Rice 11 101 30 67

*Cases/1 million servings. †Hospitalizations/1 billion servings. ‡NA, not applicable.

Main Article

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