Volume 15, Number 4—April 2009
The Amazon Region
Oral Transmission of Chagas Disease by Consumption of Açaí Palm Fruit, Brazil
|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|
|Biribá||1 (50)||1 (50)||1.3||0.3–6.1||0.68|
|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.
Page created: December 10, 2010
Page updated: December 10, 2010
Page reviewed: December 10, 2010
The conclusions, findings, and opinions expressed by authors contributing to this journal do not necessarily reflect the official position of the U.S. Department of Health and Human Services, the Public Health Service, the Centers for Disease Control and Prevention, or the authors' affiliated institutions. Use of trade names is for identification only and does not imply endorsement by any of the groups named above.