Open AccessMeat consumption is a major risk factor for hepatitis E virus infection
Author(s) -
Ed Slot,
Hans L. Zaaijer,
Michel Molier,
Katja van den Hurk,
Femmeke Prinsze,
Boris M. Hogema
Publication year - 2017
Publication title -
plos one
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.99
H-Index - 332
ISSN - 1932-6203
DOI - 10.1371/journal.pone.0176414
Subject(s) - seroprevalence , hepatitis e virus , incidence (geometry) , transmission (telecommunications) , risk factor , population , medicine , hepatitis e , virus , antibody , virology , genotype , biology , environmental health , immunology , serology , biochemistry , physics , electrical engineering , optics , gene , engineering
Background The incidence of autochthonous hepatitis E virus genotype 3 (HEV gt3) infections in Western Europe is high. Although pigs are a major reservoir of the virus, the exact sources and transmission route(s) of HEV gt3 to humans remain unclear. Methods To determine the role of meat consumption at a population level, the seroprevalence of anti-HEV IgG antibodies was compared between Dutch blood donors with a vegetarian lifestyle and donors who consume meat on a daily basis. Results The age-weighted anti-HEV IgG seroprevalence among donors not eating meat was significantly lower than among meat-eating donors (12.4% vs 20.5%, p = 0.002). For both groups the prevalence strongly increased with age and the difference in prevalence was apparent for all age groups. Conclusions Compared with meat-eating donors, the incidence of HEV infection is significantly lower among donors not eating meat, indicating that meat consumption is a major risk factor for HEV infection.