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Meat consumption is a major risk factor for hepatitis E virus infection
Ed Slot1, Hans L Zaaijer1,2, Michel Molier1
1Sanquin Research, Department of Blood-borne infections, Amsterdam, the Netherlands.
Plos One
|April 28, 2017
Summary
Meat consumption is a significant risk factor for hepatitis E virus genotype 3 (HEV gt3) infection. Studies show lower HEV infection rates in vegetarians compared to meat-eaters, highlighting dietary choices in disease prevention.
Area of Science:
- Virology
- Epidemiology
- Public Health
Background:
- Hepatitis E virus genotype 3 (HEV gt3) infections are prevalent in Western Europe.
- Pigs are a known reservoir, but human transmission routes remain unclear.
Purpose of the Study:
- To investigate the role of meat consumption in HEV gt3 transmission.
- To compare HEV infection seroprevalence between vegetarians and meat-eaters.
Main Methods:
- Seroprevalence of anti-HEV IgG antibodies was assessed in Dutch blood donors.
- Participants were categorized based on dietary habits: vegetarian vs. daily meat consumption.
Main Results:
- Vegetarians had a significantly lower age-weighted anti-HEV IgG seroprevalence (12.4%) compared to meat-eaters (20.5%).
- This difference was observed across all age groups, with prevalence increasing with age in both cohorts.
Conclusions:
- Meat consumption is identified as a major risk factor for HEV gt3 infection in humans.
- Dietary habits, specifically meat consumption, play a crucial role in HEV transmission dynamics.
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