Volume 78, Issue 1 (April 2020)
Tehran Univ Med J 2020, 78(1): 48-52 |
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Bokaie S, Akbarein H, Beygi B, Farkhani E M. Foodborne related mortality in Iran from 2011 to 2018: brief report. Tehran Univ Med J 2020; 78 (1) :48-52
URL: http://tumj.tums.ac.ir/article-1-10373-en.html
URL: http://tumj.tums.ac.ir/article-1-10373-en.html
1- Department of Food Hygiene, Faculty of Veterinary, University of Tehran, Tehran, Iran.
2- Department of Environmental Health Engineering, Educational Research Division of Drug Abuse and Addictive Behavior, Psychiatry and Behavioral Science Research Center, Mashhad University of Medical Sciences, Mashhad, Iran.
3- Department of Epidemiology, Faculty of Health, Mashhad University of Medical Sciences, Mashhad, Iran. , farkhanye1@mums.ac.ir
2- Department of Environmental Health Engineering, Educational Research Division of Drug Abuse and Addictive Behavior, Psychiatry and Behavioral Science Research Center, Mashhad University of Medical Sciences, Mashhad, Iran.
3- Department of Epidemiology, Faculty of Health, Mashhad University of Medical Sciences, Mashhad, Iran. , farkhanye1@mums.ac.ir
Abstract: (2658 Views)
Background: Today, due to changes in human lifestyle and consumer demand incidence of foodborne diseases is on the rise. The aim of this study was to investigate the mortality rate of foodborne diseases and their related factors.
Methods: In this cross-sectional study, data on deaths registered according to the International Classification of Diseases (ICD-10th revision) were extracted from death registration and classification of causes system in the Ministry of Health and Medical Education of Iran from 2011 to 2018. Data on deaths from food and water borne diseases including Salmonella, Shigella, Escherichia coli O157:H7, Staphylococcus aureus, Clostridium botulinum, and other foodborne diseases were extracted from database of death registration and classification of causes system. The demographic variables of dead people considered in this study include age (under 5 years, 5-20 years, 20-40, 40-60s and over 60 old), gender, nationality, and the location where people died (urban, rural and unknown).
Results: The majority of deaths cases occurred at the age of 60 years and in older age groups (P<0.001). The results show that across all the age groups mortality rate from foodborne diseases was higher among men than among women (P=0.110). Most of foodborne diseases were reported by people living in urban areas (P<0.0001). The results of this study showed that most of the deaths from these diseases occur in the warm seasons. In this study, the crude death rate was 10 cases per one million inhabitants.
Conclusion: The results of this study showed that there was a significant difference between the mortality rate due to different bacterial agents. This study suggests that demographic variables are important predictors of mortality from foodborne illness and should be further investigated.
Methods: In this cross-sectional study, data on deaths registered according to the International Classification of Diseases (ICD-10th revision) were extracted from death registration and classification of causes system in the Ministry of Health and Medical Education of Iran from 2011 to 2018. Data on deaths from food and water borne diseases including Salmonella, Shigella, Escherichia coli O157:H7, Staphylococcus aureus, Clostridium botulinum, and other foodborne diseases were extracted from database of death registration and classification of causes system. The demographic variables of dead people considered in this study include age (under 5 years, 5-20 years, 20-40, 40-60s and over 60 old), gender, nationality, and the location where people died (urban, rural and unknown).
Results: The majority of deaths cases occurred at the age of 60 years and in older age groups (P<0.001). The results show that across all the age groups mortality rate from foodborne diseases was higher among men than among women (P=0.110). Most of foodborne diseases were reported by people living in urban areas (P<0.0001). The results of this study showed that most of the deaths from these diseases occur in the warm seasons. In this study, the crude death rate was 10 cases per one million inhabitants.
Conclusion: The results of this study showed that there was a significant difference between the mortality rate due to different bacterial agents. This study suggests that demographic variables are important predictors of mortality from foodborne illness and should be further investigated.
Type of Study: Brief Report |
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