Epidemiological Profile of Chagas Disease in Belém do Pará: A descriptive and retrospective study between 2010 and 2020 (Atena Editora)

Abstract

Chagas disease, caused by the protozoan Trypanosoma cruzi, is a relevant neglected disease in Latin America, contributing to Disability-Adjusted Years of Life Lost (DALYs). This anthropozoonosis has two clinical phases, acute and chronic, influenced by genetic interactions, environmental and social factors. In the North region, its epidemiology is influenced by the presence of transmitting kissing bugs, geographic distribution of T. cruzi, socioeconomic and environmental conditions and limited access to health services. Therefore, this study sought to outline the epidemiological profile of Chagas disease in Belém do Pará, carrying out a descriptive and retrospective analysis between 2010 and 2020. The data were obtained from the Department of Informatics of the Unified Health System (DATASUS) through the Information System Information on Notifiable Diseases (SINAN). Of the 289 cases reported, 2011 was the year with the highest occurrence, with 72 cases (24.2%). Of the total cases, 158 were associated with males (54.7%) and 131 with females (45.3%). The most affected age group was those between 40 and 69 years old, with 170 cases (58.8%). Brown people were the most affected by the disease, with 168 cases (58.1%), followed by white people (9.3%), black people (4.8%) and indigenous people (0.3%). The oral route was the most recorded route, with 186 of the cases (64.3%), followed by the vector route (1.7%) and accidental route (0.3%). Of the total cases, 11 cases were reported with death resulting from CD (3.8%) and 3 deaths from other causes (1%). Finally, the epidemiological profile of Chagas disease in the city of Belém does not seem to differ from the rest of Brazil, demonstrating that there is still a need for greater attention to the epidemiology of the disease, with more intense surveillance in regions endemic for the occurrence of the parasite vector, as well as the handling of food that may be contaminated.