Risk factors for development of traveller's diarrhoea

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:

• (1) Diemert DJ. Prevention and self-treatment of traveler's diarrhea. Clin Microbiol Rev. 2006;19(3):583-94.
• (2) DuPont HL. Systematic review: the epidemiology and clinical features of travellers' diarrhoea. Aliment Pharmacol Ther. 2009;30(3):187-96