ArticleTropical medicine & international health : TM & IH2025
Risk factors for Taenia solium taeniasis: A case-control study in Lao PDR.
Article in Tropical medicine & international health : TM & IH, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Zoonotic neglected tropical diseases at the animal-human interface in the Greater Mekong Subregion: Two decades of surveillance in Laos and Cambodia.PLoS neglected tropical diseases · 2026Review
- Taenia solium neurocysticercosis: Its current epidemiological, diagnostic, therapeutic, and control landscapes.PLoS neglected tropical diseases · 2026Review
- Risk factors for Taenia solium taeniasis: A case-control study in Lao PDR.Tropical medicine & international health : TM & IH · 2025Article
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6 authors.
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No grant is acknowledged in the PubMed record.
Abstract
introductionNeurocysticercosis due to Taenia solium is the leading cause of epilepsy in low and middle-income countries yet remains under investigated in Lao PDR (Laos). People shedding T. solium eggs or proglottids from the adult tapeworm are the source of infection for those with cysticercosis.
methodsA matched case-control study of T. solium taeniasis was conducted in northern Laos. Cases were identified by rrnS PCR and sequencing. Risk factor data were collected by standardised questionnaire. Conditional logistic regression assessed the significance of risk factors.
resultsEighteen cases and 36 controls participated in the study. Only raw pork and undercooked grilled pork were significant risk factors (p < 0.05), however, fermented pork was very close to being significant (p = 0.05). Income, food insecurity, education, being a household head and the number of household members were clearly not significant (p ≥ 0.20).
conclusionsRaw and undercooked pork have different sources in northern Laos. Raw pork is almost only consumed from wild pigs that are opportunistically caught, whereas undercooked pork is consumed throughout the year from wild, local and commercial pigs. Food safety activities must consider these differences in supply chains.
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