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Risk factors for development of traveller's diarrhoea

Last reviewed dd mmm yyyy. Last edited dd mmm yyyy

Authoring team

risk for travellers

There are several determinants of risk for acquiring travellers diarrhoea:

  • destination
    • reported attack rates varies
      • in high risk areas - between 20 and 75%
      • in intermediate risk areas - between - 8% to 20%
      • low risk areas - <7%

  • season of travel
    • cases of TD are increased during the summer months and in rainy seasons

  • diet
    • high-risk foods - uncooked vegetables and unpeeled fresh fruit, raw or undercooked meat or seafood (particularly shellfish), and salads
    • high risk liquids - ice, tap water, and unpasteurized milk

  • type of travel
    • 'adventure' travel, hiking or camping trips are at increased risk

  • age
    • common seen in small children and young adults aged 21 to 29 years

  • individuals with achlorhydria

  • host genetic factors
    • e.g. - Individuals with type O blood are more susceptible to severe cholera (1,2)

Reference:


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The content herein is provided for informational purposes and does not replace the need to apply professional clinical judgement when diagnosing or treating any medical condition. A licensed medical practitioner should be consulted for diagnosis and treatment of any and all medical conditions.

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