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Volume 15, Number 4—April 2009
THEME ISSUE
The Amazon Region

Dispatches

Oral Transmission of Chagas Disease by Consumption of Açaí Palm Fruit, Brazil

Aglaêr A. NóbregaComments to Author , Marcio H. Garcia, Erica Tatto, Marcos T. Obara, Elenild Costa, Jeremy Sobel, and Wildo N. Araujo
Author affiliations: Brazilian Ministry of Health, Brasília, Brazil (A.A. Nóbrega, M.H. Garcia, E. Tatto, M.T. Obara, W.N. Araujo); Secretariat of Public Health, Belem, Brazil (E. Costa); Centers for Disease Control and Prevention, Atlanta, Georgia, USA (J. Sobel); Gonçalo Muniz Institute, Salvador, Brazil (W.N. Araujo)

Main Article

Table 2

Food exposures in a cohort study of 5 case-patients with acute Chagas disease, Barcarena, Brazil, 2006*

Exposure† Ill, no. (%) Not ill, no. (%) RR 95% CI p value‡
Açaí, thick paste 3 (100) 0 4.5 1.3–15.3 0.04
Açaí juice at health post 3 (100) 0 4.5 1.3–15.3 0.04
Chilled açaí juice 1 (12) 7 (88) 0.1 0.02–0.8 0.02
Charque 3 (75) 2 (25) 5.3 0.8–35.1 0.09
Cupuaçu 2 (100) 0 3.3 1.3–8.6 0.15
Biribá 1 (50) 1 (50) 1.3 0.3–6.1 0.68
Muruci 1 (100) 0 2.3 1.3–6.0 0.42
Any raw food 4 (67) 2 (33) 4.0 0.6–26.1 0.12

*RR, relative risk; CI, confidence interval.
†Charque is dried, salted meat; cupuaçu, biribá, and muruci are fruits.
‡By Fisher exact test.

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