risk factors for development of traveller's diarrhoea

Last reviewed 01/2018

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