Food Sources of Parasites: Sushi, Pork and Undercooked Meat

Raw fish, undercooked pork and wild game are well-documented routes by which people swallow parasites. This page sets the food points from a 2026 integrative-oncology presentation — sushi, pork, undercooked meat, and a list of foods such as sugar, dairy and alcohol — beside what food-safety agencies and the published research report. It covers which food-borne parasites cause the most harm worldwide, what the United States food agencies state about freezing fish and cooking meat, and what research exists, and does not exist, on sugar, dairy, alcohol and processed food.

What the Presentation Said
Which Food-Borne Parasites Matter Most
Raw Fish, Sushi and the Anisakis Worm
What the Food and Drug Administration States About Freezing Fish
Fish Tapeworm in Salmon
Pork, the Pork Tapeworm and Cysticercosis
Trichinella: From Pork to Wild Game
What the Agencies State About Cooking Temperatures
Toxoplasma in Meat and Raw Milk
Sugar, Dairy, Alcohol and Processed Food: What Research Exists
How the Claim Compares With the Research
What Is Not Known
Connections
Key Research Papers
Featured Videos

What the Presentation Said

Food came up at three points in the presentation.

Pork and the brain. Early in the talk the speaker described assisting surgeons, during medical training, in operations to remove parasites from the brain. The speaker named the parasite as cysticercosis, said it comes mainly from undercooked pork and travels to the brain, and said that after taking part in those operations they no longer eat pork.
Foods to cut out. In the section on parasite cleansing, the speaker listed processed and refined sugar, dairy, alcohol, processed food, sushi and pork as things to leave out, adding that this was hard personally because they love sushi. The speaker also said that heavy metals and parasites go together.
Who is at risk. The speaker described a parasite cleanse once or twice a year as part of preventive health, and said this matters most for people who travel, people who eat sushi or undercooked meat, and people who live in warm climates.

The presentation did not cite a study for any of these food points, and it did not name specific fish parasites, Trichinella or Toxoplasma. This page therefore tests the speaker's general claim — that raw fish, pork and undercooked meat are sources of parasites, and that sugar, dairy, alcohol and processed food matter too — against the parasites that food-safety research actually tracks. The cleanse schedule itself is covered on Parasite Cleanse Claims, and heavy metals on Parasites and Heavy Metals.

Which Food-Borne Parasites Matter Most

In 2012 a joint expert meeting of the Food and Agriculture Organization of the United Nations and the World Health Organization scored 24 food-borne parasites on seven criteria, five of them about public health, and published a "top ten" list in 2014. The two agencies listed them in this order, with the foods they named for each:

Taenia solium, the pork tapeworm — in pork
Echinococcus granulosus, the hydatid worm — in fresh produce
Echinococcus multilocularis, a tapeworm — in fresh produce
Toxoplasma gondii, a single-celled parasite — in meat from small ruminants, pork, beef and game meat
Cryptosporidium species — in fresh produce, fruit juice and milk
Entamoeba histolytica — in fresh produce
Trichinella spiralis, the "pork worm" — in pork
Opisthorchiidae, the liver flukes — in freshwater fish
Ascaris roundworms — in fresh produce
Trypanosoma cruzi — in fruit juices

Two points stand out. Pork appears twice in the top seven, which fits the speaker's concern. But fresh produce appears five times: on the agencies' list the hydatid worms, the amoeba and Ascaris come from produce, not meat. The sea-fish worms behind most sushi infections, the Anisakidae, ranked 17th of 24 globally.

Rankings shift by region. A 2016 European workshop using the same scoring method put Echinococcus multilocularis first for Europe, followed by Toxoplasma gondii and Trichinella spiralis; the pork tapeworm, first worldwide, came 10th for Europe, while the Anisakidae made the top ten in every European region (Bouwknegt and colleagues, 2018). The authors concluded that the parasites that matter in Europe differ from those that matter globally.

Raw and lightly cooked freshwater fish dishes, the source of the liver flukes ranked 8th, are covered in detail on Liver Flukes and Bile Duct Cancer, because two of those flukes are classed as causes of cancer.

Raw Fish, Sushi and the Anisakis Worm

Anisakis and its relative Pseudoterranova are roundworms whose larvae live in the flesh of many sea fish and squid. The Centers for Disease Control and Prevention states that when people eat raw or undercooked infected fish or squid they swallow the larvae, which can invade the gastrointestinal tract. The illness is called anisakiasis (or anisakidosis).

What the research reports

A 2023 review describes anisakiasis as a rising zoonosis (a disease passed from animals to people) whose global prevalence has increased over the last five decades, with raw fish such as sushi and sashimi, and the raw or marinated fish traditions of many European countries, as major sources (Della-Morte and colleagues, 2023).
The same review compares methods used to kill the larvae in seafood: freezing, heating, high hydrostatic pressure, salting, pepsin digestion and garlic oil.
The Centers for Disease Control and Prevention lists abdominal pain, nausea, vomiting and diarrhoea as symptoms, and states that allergic reactions such as rashes and itching, and infrequently anaphylaxis (a severe, life-threatening allergic reaction), can occur.

Sushi is not one food. The Food and Drug Administration names a range of dishes implicated in human parasite infections: ceviche (fish marinated in lime juice), lomi lomi (salmon marinated in lemon juice), poisson cru, herring roe, sashimi, sushi, lightly brined "green" herring, crabs marinated in wine, cold-smoked fish and undercooked grilled fish. The common thread is that the fish was never heated or frozen enough to kill the larvae. The agency also states that brining and pickling may reduce the parasite hazard but do not eliminate it, and that roundworm larvae have been shown to survive 28 days in a brine of 21% salt by weight.

What the Food and Drug Administration States About Freezing Fish

The figures below are what the agency states in its rules for restaurants and food processors. They describe the conditions the agency considers sufficient to kill parasites; they are reported here as the agency's published standard.

The three freezing options

Section 3-402.11 of the 2022 Food and Drug Administration Food Code, the model code the agency publishes for restaurants and retail food stores, requires that raw, raw-marinated, partially cooked or marinated-partially cooked fish served in ready-to-eat form first be:

frozen and stored at −20 °C (−4 °F) or below for a minimum of 168 hours (7 days) in a freezer; or
frozen at −35 °C (−31 °F) or below until solid and stored at −35 °C (−31 °F) or below for a minimum of 15 hours; or
frozen at −35 °C (−31 °F) or below until solid and stored at −20 °C (−4 °F) or below for a minimum of 24 hours.

The agency's guidance for fish processors (Fish and Fishery Products Hazards and Controls Guidance, chapter 5) gives the same three options, describes them as "sufficient to kill parasites", and adds that they may not be suitable for particularly large fish, for example fish thicker than 6 inches. The same chapter states that tapeworms are more susceptible to freezing than roundworms, and that flukes appear to be more resistant to freezing than roundworms. The Centers for Disease Control and Prevention repeats the three options on its anisakiasis and fish tapeworm pages, and gives 145 °F (about 63 °C) as the internal temperature for adequately cooked fish and seafood.

What the rule does not cover

The Food Code exempts some products from the freezing requirement:

molluscan shellfish, and scallop products made only of the shucked adductor muscle;
six named species of tuna, including yellowfin, bigeye and northern and southern bluefin;
farmed fish such as salmon raised in net-pens or land-based ponds or tanks and fed formulated feed, such as pellets, that contains no live parasites;
fish eggs removed from the skein and rinsed.

The processor guidance explains the farmed-fish exemption: fish raised only on pellet feed "apparently do not have the same parasite hazard" as wild fish that eat infected prey, but farmed fish fed processing waste, fresh fish or plankton may carry parasites, and fish raised in fresh water can still pick up flukes, which enter through the skin rather than through food.

Freezing kills the larvae, but whether it removes the allergy risk from Anisakis proteins was not covered by the agency documents or by the papers read for this page.

Fish Tapeworm in Salmon

The broad fish tapeworms (Diphyllobothrium species) are caught from fish. The larvae live in the muscle of fish; a person who eats the fish raw or undercooked can grow an adult worm in the intestine. The Centers for Disease Control and Prevention names freshwater fish such as trout, perch and pike, and salmon, as sources, lists vitamin B12 deficiency leading to anaemia among the possible effects, and states that salting, smoking or pickling fish does not kill the parasite.

Published reports

Brazil. One laboratory diagnosed one case of fish tapeworm from January 1998 to December 2003, then 18 cases from March 2004 to January 2005. All of the patients had eaten raw fish in sushi or sashimi (Sampaio and colleagues, 2005).
Hawaii. An 11-year-old boy passed a segment of fish tapeworm, a species not native to Hawaii. The only raw fish he recalled eating were tuna sushi and lomi-lomi salmon; the authors considered the salmon the likely source and speculated that it had not been frozen, or not frozen enough (Hutchinson and colleagues, 1997).
Alaska. Researchers found larvae of Diphyllobothrium nihonkaiense in the muscle of wild pink salmon from Alaska, and wrote that salmon from the American and Asian Pacific coasts pose potential dangers to people who eat these fish raw. They describe the infection as re-emerging with global fish trade and the popularity of raw fish (Kuchta and colleagues, 2017).

How much vitamin B12 such worms take, and how often that causes anaemia, is covered on Do Parasites Steal Your Nutrients?.

Pork, the Pork Tapeworm and Cysticercosis

The presentation said cysticercosis comes mainly from undercooked pork. The research describes two different illnesses from the same worm, Taenia solium, caught in two different ways:

Taeniasis (the intestinal tapeworm). A person who eats undercooked pork containing live larval cysts develops an adult tapeworm in the small intestine. Reviews describe this as practically free of symptoms (Mendlovic and colleagues, 2021).
Cysticercosis (cysts in the tissues, including the brain). This comes from swallowing the tapeworm's microscopic eggs, which are shed in the stool of a person who carries the intestinal worm. People get it by the faecal-oral route, most often through direct contact with a tapeworm carrier who has no symptoms (Del Brutto and Garcia, 2013). Cysts in the brain, called neurocysticercosis, are a leading cause of late-onset seizures in Latin America, sub-Saharan Africa and much of Asia, and are increasingly diagnosed in rich countries through migration and travel.

So eating pork gives the intestinal worm, and the intestinal worm in one person is the source of eggs that give cysticercosis to others — including people who never eat pork. Pigs are infected in turn when they eat human stool containing eggs. A related tapeworm, Taenia saginata, comes from undercooked beef, and Taenia asiatica from pork; the review names only Taenia solium cysts as the cause of neurocysticercosis (Mendlovic and colleagues, 2021). The brain infection, its treatment and the claim that surgery is the only way to remove it are covered on Parasites in the Brain.

Trichinella: From Pork to Wild Game

Trichinella roundworms live as tiny coiled larvae inside the muscle of meat-eating and scavenging animals. A person who eats infected meat that is raw or undercooked releases the larvae, which mature in the gut and produce new larvae that travel to the person's own muscles. The illness, trichinellosis (also called trichinosis), ranges from no symptoms to fatal disease; common signs include fever, swelling around the eyes, muscle pain and a raised count of eosinophils, a type of white blood cell (Wilson and colleagues, 2015).

The shift from farmed pork to wild meat

A review describes decades of decline in human trichinellosis, credited to better pig husbandry, meat inspection, consumer education and medical care. Most outbreaks now involve game meat, but domestic pork still causes many outbreaks in Eastern Europe and Argentina, where small backyard pig rearing often includes feeding food waste. The author raises the concern that outdoor and free-range pig farming may let the parasite spill back from wild animals (Murrell, 2016).
United States national surveillance for 2008-2012 recorded 84 confirmed cases, a mean of 0.1 cases per million people per year. Pork was linked to 22 cases (26%) — 10 to commercial pork and 6 to wild boar — while meat other than pork was linked to 45 (54%), 41 of them to bear meat. Of 51 patients with cooking details, 24 (47%) reported eating raw or undercooked meat (Wilson and colleagues, 2015).
In a 2022 outbreak traced by Minnesota health officials, nine people shared a meal of black bear meat that had been frozen for 45 days, then grilled and served rare. Six became ill, including two who ate only the vegetables cooked with the meat. Live larvae were still found in leftover meat frozen for more than 15 weeks; the species was Trichinella nativa, which resists freezing. The report concludes that adequate cooking is the only reliable way to kill Trichinella in wild game, and that infected meat can contaminate other foods (Cash-Goldwasser and colleagues, 2024).

What the Centers for Disease Control and Prevention states

Freezing pork less than 6 inches thick for 20 days at 5 °F (−15 °C) will kill any worms.
Freezing wild game meat may not kill all worms, because some species that infect wild game are freeze-resistant.
Curing (salting), drying, smoking or microwaving meat alone does not consistently kill the worms.
The agency names undercooked pork and wild game — in particular bear, wild boar, wildcat, fox, wolf, seal and walrus — as the meats involved.

What the Agencies State About Cooking Temperatures

The figures below are the published standards of United States public-health and food agencies, reported as stated. They are set to control bacteria as well as parasites; the Food and Drug Administration notes that heating raw fish enough to kill bacterial pathogens is also enough to kill parasites.

Centers for Disease Control and Prevention ("Safer Food Choices", 2024)

Whole cuts of beef, veal, lamb and pork: 145 °F, then a 3-minute rest before carving or eating.
Ground meat, including beef and pork: 160 °F.
All poultry: 165 °F.
Fish: 145 °F, or until the flesh is opaque and separates easily with a fork.
The same table lists raw or undercooked fish or shellfish, including sashimi, sushi and ceviche, under "riskier choice".

The United States Department of Agriculture's safe minimum internal temperature chart gives the same 145 °F with a 3-minute rest for whole cuts of pork, and 160 °F for ground pork. The rest time is the time the meat stays at its final temperature after it leaves the heat.

Wild game

The 2022 Food Code sets 74 °C (165 °F) for wild game animals served in restaurants, the same as poultry, and 63 °C (145 °F) for 15 seconds for fish and intact meat.
The 2024 report on the bear-meat outbreak states that public-health authorities recommend cooking wild game meat to an internal temperature of 165 °F (74 °C) or more, checked with a meat thermometer; in that outbreak the meat was served rare partly because its dark colour made doneness hard to judge.
A review of game-meat trichinellosis states that only hygienic handling and cooking wild game meat to recommended internal temperatures can prevent transmission to people.

Toxoplasma in Meat and Raw Milk

Toxoplasma gondii is a single-celled parasite whose final hosts are cats. People catch it by swallowing tissue cysts in raw or undercooked meat, or the parasite's hardy egg-like stage (oocysts) from cat faeces in soil, water or unwashed produce. Infection during pregnancy is linked to miscarriage, preterm labour and congenital toxoplasmosis in the child (Walana and colleagues, 2026).

A review led by United States Department of Agriculture and university researchers states that Toxoplasma accounts for about 24% of all estimated deaths attributed to food-borne pathogens in the United States, and that many human infections come from raw or undercooked meat. It reports higher prevalence in conventionally reared pigs, sheep and poultry than in cattle, and higher prevalence in meat from organic and outdoor-reared animals than from conventionally reared ones, because outdoor access means more contact with infected rodents, wildlife and contaminated feed or water (Guo and colleagues, 2015).
A 2026 review of infection in pregnancy, drawing on 18 studies from Africa, Asia, Latin America, Europe and North America, lists contact with cats, eating raw or undercooked meat, soil exposure, poor hygiene and drinking unpasteurised milk as the main risk factors (Walana and colleagues, 2026).

The link between Toxoplasma and brain tumours is examined on Toxoplasma and Brain Tumors.

Sugar, Dairy, Alcohol and Processed Food: What Research Exists

Unlike sushi and pork, sugar, dairy, alcohol and processed food are not themselves carriers of the parasites tracked by food-safety agencies. A search of the published research for this page found little that tests the speaker's grouping, and what does exist points in several directions.

Sugar and processed food

No human study was found that links dietary sugar or processed food to catching a parasitic infection or to a heavier worm burden. The experiments that exist are in mice, and they do not line up with the claim:

In mice, animals fed a refined, semi-synthetic diet cleared the whipworm Trichuris muris efficiently, while mice fed unrefined chow were significantly more susceptible, and mice whose refined diet was supplemented with the fermentable fibre inulin developed chronic infections. Burdens of the mouse Giardia parasite were the same on all three diets (Israelson and colleagues, 2024). The authors describe the result as running against the usual expectation that whole-grain, high-fibre diets protect the gut.
In mice infected with the blood fluke Schistosoma mansoni, animals on a high-sucrose diet showed less egg deposition and smaller lung granulomas (inflammatory nodules around eggs) than infected mice on a standard diet; alternate-day fasting made lung disease worse (Mattar and colleagues, 2026).

Neither mouse study shows that sugar is good or harmless for people with parasites; they show that the effect of diet on infection in animals depends on the parasite and the gut site, and that there is no human evidence either way.

Dairy

Pasteurised milk and cheese are not listed as parasite sources by the agencies cited on this page. Unpasteurised (raw) milk is a different matter: the Food and Agriculture Organization of the United Nations and the World Health Organization list milk among the foods that carry Cryptosporidium, the Centers for Disease Control and Prevention lists raw milk and soft cheese made from raw milk under "riskier choice", and drinking unpasteurised milk appears among the risk factors for Toxoplasma infection in pregnancy (Walana and colleagues, 2026). The research therefore separates raw milk from dairy as a whole.

Alcohol

Alcohol does not carry parasites, but research links heavy, long-term drinking to one infection in particular. Strongyloides stercoralis, the threadworm, enters through the skin from contaminated soil rather than through food. A 2013 meta-analysis found an association between alcoholism and Strongyloides infection, with an odds ratio of 6.69 (Schär and colleagues, 2013). A 2025 meta-analysis of seven studies reported a pooled prevalence of 16.9% among people with alcohol use disorder and, in four studies with a comparison group, a 6.08-fold higher risk than in people without it (Machado and colleagues, 2025). The authors suggest environmental, physical and immune factors as explanations. This is an association in observational studies, not proof that alcohol causes the infection.

How the Claim Compares With the Research

Supported by the research

Sushi and raw fish are a parasite source. Published reports trace Anisakis infection and fish tapeworm to sushi, sashimi and raw salmon, and the Food and Drug Administration names sushi and sashimi among the dishes implicated in human infections. The agency's answer is a freezing standard for fish served raw, not a ban on raw fish.
Pork is a parasite source. The pork tapeworm ranks first on the global list of food-borne parasites, and Trichinella seventh; both are tied to pork.
Undercooked meat in general. Undercooked wild game, especially bear and wild boar, is now the main source of trichinellosis in the United States, and undercooked meat is a major route for Toxoplasma.

Supported only in part

Cysticercosis "from undercooked pork". Undercooked pork gives the intestinal tapeworm. Cysticercosis, including the brain form, comes from swallowing the tapeworm's eggs, most often from a human carrier, and can affect people who never eat pork.
Sushi and pork as a whole. The risk depends on how the food was handled. Commercial pork in the United States is now a small share of trichinellosis cases; certain tunas and pellet-fed farmed salmon are exempt from the freezing rule because they are not considered a parasite hazard; and cooking to the agency temperatures, or freezing fish to the agency standard, is stated to kill the parasites.
Warm climates and travel. Several food-borne parasites are commoner in tropical and low-income regions, but the European rankings and the Alaskan salmon and bear-meat reports show food-borne parasites in cold and rich regions too.
Dairy. Unpasteurised milk is a documented route for Cryptosporidium and a listed risk factor for Toxoplasma; pasteurised dairy is not listed as a parasite source.

No research found

Sugar and processed food. No human study was found linking either to catching or worsening a parasitic infection. The mouse studies found point in mixed directions, and one found refined diets linked to faster clearance of a whipworm.
Alcohol as a food source of parasites. None was found. The research that exists links alcohol use disorder to a higher rate of Strongyloides infection, a soil-borne worm, through the host rather than the food.
A twice-yearly cleanse for people who eat sushi or undercooked meat. No trial was found that tested this. The agency measures described on this page are freezing, cooking and hygiene.

Decisions about diet, testing and antiparasitic medicines belong with a clinician.

What Is Not Known

How common the infections really are. A survey of 35 European countries found that human surveillance for most of the top food-borne parasites is passive and that reporting differs between countries; Trichinella spiralis is the exception, notifiable in 34 countries with active surveillance in animals (van der Giessen and colleagues, 2021). Fish tapeworm and Anisakis infections are often mild and may never be diagnosed.
How well home freezers meet the standard. The Food and Drug Administration figures are written for restaurants and processors and refer to the temperature of the freezer air and the time held; the agency notes that large fish may need longer. How often household freezers reach −20 °C (−4 °F) was not measured in the sources read for this page.
Allergy after freezing. Whether frozen or cooked Anisakis proteins still provoke allergic reactions in sensitised people was not covered by the sources read for this page.
Free-range and organic meat. Reviews raise the concern that outdoor rearing increases Trichinella and Toxoplasma exposure in pigs and other animals, but the size of the added human risk has not been measured well.
Diet and parasites in people. No human trial was found on whether sugar, dairy, processed food or alcohol change the risk of catching a food-borne parasite or the course of an infection.
Any link to cancer. Among the food-borne parasites on this page, only the liver flukes from raw freshwater fish are classed as causes of cancer. No study was found linking sushi, pork, Anisakis, Trichinella or fish tapeworm to cancer in people.

Connections

Key Research Papers

Della-Morte D, Ambrosi C, Chiereghin F, Infante M, Pastore D, Pacifici F, Scaramella M, Gentile L, Mulas F, Quintavalle G. Methods for inactivation of seafood Anisakis larvae and prevention of human anisakiasis: a mini-review. Eur Rev Med Pharmacol Sci. 2023;27(11):5246-5256. PubMed PMID: 37318499
Bouwknegt M, Devleesschauwer B, Graham H, Robertson LJ, van der Giessen JW, Euro-FBP workshop participants. Prioritisation of food-borne parasites in Europe, 2016. Euro Surveill. 2018;23(9):17-00161. PubMed PMID: 29510783
van der Giessen J, Deksne G, Gómez-Morales MA, Troell K, Gomes J, Sotiraki S, Rozycki M, Kucsera I, Djurković-Djaković O, Robertson LJ. Surveillance of foodborne parasitic diseases in Europe in a One Health approach. Parasite Epidemiol Control. 2021;13:e00205. PubMed PMID: 33665388
Sampaio JL, de Andrade VP, Lucas Mda C, Fung L, Gagliardi SM, Santos SR, Mendes CM, Eduardo MB, Dick T. Diphyllobothriasis, Brazil. Emerg Infect Dis. 2005;11(10):1598-1600. PubMed PMID: 16318703
Hutchinson JW, Bass JW, Demers DM, Myers GB. Diphyllobothriasis after eating raw salmon. Hawaii Med J. 1997;56(7):176-177. PubMed PMID: 9264206
Kuchta R, Oros M, Ferguson J, Scholz T. Diphyllobothrium nihonkaiense Tapeworm Larvae in Salmon from North America. Emerg Infect Dis. 2017;23(2):351-353. PubMed PMID: 28098540
Del Brutto OH, Garcia HH. Neurocysticercosis. Handb Clin Neurol. 2013;114:313-325. PubMed PMID: 23829921
Mendlovic F, Fleury A, Flisser A. Zoonotic Taenia infections with focus on cysticercosis due to Taenia solium in swine and humans. Res Vet Sci. 2021;134:69-77. PubMed PMID: 33321377
Murrell KD. The dynamics of Trichinella spiralis epidemiology: Out to pasture? Vet Parasitol. 2016;231:92-96. PubMed PMID: 27061788
Wilson NO, Hall RL, Montgomery SP, Jones JL. Trichinellosis surveillance--United States, 2008-2012. MMWR Surveill Summ. 2015;64(1):1-8. PubMed PMID: 25590865
Cash-Goldwasser S, Ortbahn D, Narayan M, Fitzgerald C, Maldonado K, Currie J, Straily A, Sapp S, Bishop HS, Watson B, Neja M, Qvarnstrom Y, Berman DM, Park SY, Smith K, Holzbauer S. Outbreak of Human Trichinellosis - Arizona, Minnesota, and South Dakota, 2022. MMWR Morb Mortal Wkly Rep. 2024;73(20):456-459. PubMed PMID: 38781100
Diaz JH, Warren RJ, Oster MJ. The Disease Ecology, Epidemiology, Clinical Manifestations, and Management of Trichinellosis Linked to Consumption of Wild Animal Meat. Wilderness Environ Med. 2020;31(2):235-244. PubMed PMID: 32169338
Guo M, Dubey JP, Hill D, Buchanan RL, Gamble HR, Jones JL, Pradhan AK. Prevalence and risk factors for Toxoplasma gondii infection in meat animals and meat products destined for human consumption. J Food Prot. 2015;78(2):457-476. PubMed PMID: 25710166
Walana W, Odai SA, Tamomh AG. Prevalence, risk factors, diagnosis and outcomes of Toxoplasma gondii infection in pregnancy: A review. Parasitol Int. 2026;110:103143. PubMed PMID: 40818495
Israelson H, Vedsted-Jakobsen A, Zhu L, Gagnaire A, von Münchow A, Polakovicova N, Valente AH, Raza A, Andersen-Civil AIS, Olsen JE, Myhill LJ, Geldhof P, Williams AR. Diet composition drives tissue-specific intensity of murine enteric infections. mBio. 2024;15(2):e0260323. PubMed PMID: 38179939
Mattar VNG, Carvalho MO, Silva LCC, Pereira LGACN, Malaquias LKC, Ventura RR, Hermes TA, Novaes RD, Marques MJ, Dos Reis LFC. Alternate-Day Fasting Exacerbates Lung Inflammatory Disease Compared to High-Sucrose Diet in Experimental Schistosomiasis Mansoni. Parasite Immunol. 2026;48(2):e70068. PubMed PMID: 41717881
Schär F, Trostdorf U, Giardina F, Khieu V, Muth S, Marti H, Vounatsou P, Odermatt P. Strongyloides stercoralis: Global Distribution and Risk Factors. PLoS Negl Trop Dis. 2013;7(7):e2288. PubMed PMID: 23875033
Machado GJR, Sampaio MRM, Alves CP, da Silva JLS, de Souza JN, Soares NM. Prevalence and risk of having Strongyloides stercoralis infection in alcoholic patients: a systematic review and meta-analysis. J Helminthol. 2025;99:e128. PubMed PMID: 41347610