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American Journal of Epidemiology Vol. 122, No. 3: 443-451
Copyright © 1985 by The Johns Hopkins University School of Hygiene and Public Health

research-article

A CASE-CONTROL STUDY OF CREUTZFELDT-JAKOB DISEASE

DIETARY RISK FACTORS

ZOREH DAVANIPOUR1, MILTON ALTER1, EUGENE SOBEL1, DAVID M. ASHER2 and D. CARLETON GAJDUSEK2

1Neuroepidemiology Section, Department of Neurology, Temple University, School of Medicine Philadelphia, PA 19140
2Laboratory of Central Nervous System Studies, National Institute of Neurologic and Communicative Disorders and Stroke, National Institutes of Health Bethesda, MD

The mode of natural transmission of Creutzfeldt-Jakob disease remains unknown. In a case-control study conducted in 1981–1983 to evaluate possible dietary and other sources of the disease, 26 cases were ascertained in the mid-Atlantic region of the United States, 23 of which were obtained from accumulated records of the Laboratory of Central Nervous System Studies of the National Institutes of Health. Controls included 18 family members and 22 hospital-matched individuals (total sample size, 66). An increased consumption among patients was found for roast pork, ham, hot dogs (p<0.05), roast lamb, pork chops, smoked pork, and scrapple (p<0.1). An excess consumption of rare meat (p< 0.01) and raw oysters/dams (p<0.1) was also reported among the patients. Liver consumption, among organ foods, was greater (p<0.1) among the cases. If Creutzfeldt-Jakob disease is acquired through ingestion of foods containing the agent, then the food items identified may be among those which need to be evaluated more intensively. Larger case-control studies with more focused dietary questions are warranted.

Creutzfeldt-Jakob syndrome; diet; retrospective studies; scrapie


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