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Table 2 Eating habits in the three groups

From: Morbidity assessment of Opisthorchis viverrini infection in rural Laos: I. Parasitological, clinical, ultrasonographical and biochemical findings

Eating habit Group A (n = 40) Group B (n = 31) Group C (n = 18)
Type of food consumed A/B/C/D (%) A/B/C/D (%) A/B/C/D (%)
 Fish from pond or paddy field 0.0/5.0/27.5/67.5 0.0/35.5/35.5/29.9 0.0/28.0/11.0/61.0
 Snail from pond or paddy field 7.5/72.5/17.5/2.5 10.0/80.0/10.0/0.0 44.0/56.0/0.0/0.0
 Shrimp from pond or paddy field 32.5/67.5/0.0/0.0 19.0/68.0/10.0/3.0 17.0/78.0/6.0/0.0
 Frog from pond or paddy field 5.0/55.5/25.0/15.0 3.0/58.0/35.5/3.5 28.0/67.0/0.0/0.0
 Beef 0.0/80.0/12.5/7.5 0.0/59.0/45.0/0.0 0.0/17.0/39.0/44.0
 Pork 2.5/75.0/15.0/7.5 22.5/58.0/19.5/0.0 0.0/6.0/39.0/56.0
Fish from pond/paddy field is eatena % % %
 Boiled 72.5 94.0 67.0
 Roasted 77.5 26.0 67.0
 Deep-fried 12.5 16.0 22.0
 Raw with chilli sauce for dipping 32.5 6.5 33.0
 Raw together with vegetable 67.5 61.0 22.0
 Cooked together with vegetable 17.5 13.0 56.0
 Semi-fermentedb 34.5 3.2 5.6
 Fermentedc 97.5 3.2 28.0
 Dried 32.5 94.0 0
  1. A never, B rarely, C once a week, D almost every day
  2. aMultiple mentions possible
  3. bRaw fish is fermented a couple of days
  4. cRaw fish is fermented a couple of weeks or up to one year