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(HealthNewsDigest.com) – Diarrhea, vomiting, fever, headache, stomach pains – we’ve all been there. Most of these symptoms subside in a few days and many of us don’t even bother to see our doctor. It must have been something I ate is our self-diagnosis and we forget the episode.
According to Barbara Kowalcyk, PhD, from The Center for Foodborne Illness Research and Prevention at The Ohio State University, this happens in the US 48 million times a year, causing 128,000 hospitalizations and 3,000 deaths. Children under the age of 5, pregnant and post-partum women, the elderly, and those who are already sick bear the biggest burden from foodborne illness. Though you may shrug off a few days of vomiting or diarrhea what you do not realize is that foodborne illness can result in long-term recurring or chronic illness or permanent injury to your body.
According to statistics gathered by the FDA, the initial illness caused by food may just be the tip of the iceberg when it comes to the public health risk. We look at the burden of disease from two perspectives – the population and the individual. For the population as a whole we consider how often a foodborne illness occurs, how many people may be hospitalized, and how many people might die. For the individual the concern is how sick are they, what is their risk for long-term problems as a result of their illness, can they return to work, and could they die.
More and more experts in the field are connecting chronic, long-term conditions to a bout of foodborne illness in the past. These are categorized as long-term health outcomes (LTHOs). Connecting LTHOs with foodborne pathogens is not an easy job. First, many people don’t report these illnesses to their doctor. Often the symptoms or conditions happen far from the actual illness. Though the doctor might be handling the illness in the present, neither they nor the patient ever connects the current illness with the foodborne illness of the past.
All of these long-term health outcomes either have been connected to a pathogen carried by food or experts suspect that the condition is connected to a bout of foodborne illness.
Autoimmune conditions – both reactive arthritis and Guillain Barre Syndrome have been connected to salmonella and campylobacter.
Digestive disorders – Irritable Bowel Syndrome (IBS), Crohn’s Disease and ulcerative colitis have been connected to numerous foodborne pathogens and experts are seeing a link with chronic indigestion and celiac disease.
Neurological disorders – infections, meningitis, seizures, memory impairment, visual and hearing loss, stillbirths and miscarriages have all been associated with foodborne illness.
Kidney problems – Hemolytic Uremic Syndrome (HUS), connected to an E. coli infection, is a severe, life-threatening condition which is responsible for acute kidney failure in children under 5. For many, HUS contributes to long-term kidney dysfunction, hypertension and diabetes.
Emerging areas of research – are building connections between schizophrenia, psycho-social problems, and recurring urinary tract infections with previous episodes of foodborne illness.
The important take-away about these LTHOs is that they can occur with both mild illness, where you never go to the doctor, or severe illness where you are treated.
Fight Bac (www.fightbac.org) provides information to help people prevent foodborne illness. The following simple food safety basics can prevent many cases.
Food safety basics:
Check – for bruising, damage, and the temperature of food. Hot foods should be kept hot and cold foods cold.
Clean – wash hands, cutting boards, utensils and counter tops often.
Rinse – fresh fruits and veggies just before using including skins and rinds that are not eaten. Pathogens on the outside can be transferred inside when you peel or cut through the rind.
Separate – raw and cooked food. Don’t reuse utensils without washing them first.
Chill – refrigerate food promptly. When serving or eating do not keep foods out for longer than 2 hours.
Throw away – bruised, damaged and cross-contaminated foods or leftovers held longer than 4 days.
© NRH Nutrition Consultants, Inc.
Jo-Ann Heslin, MA, RD, CDN is a registered dietitian and the author of 30 books. Available as eBooks from iTunes and Kindle/Amazon:
Diabetes Counter – the most up-to-date information on managing diabetes
Calorie Counter – a weight loss guide that won’t let you down
Protein Counter – put the latest protein recommendations to work for you
Healthy Wholefoods Counter – planet-friendly eating made easy
Complete Food Counter – food counts and nutrition information at your fingertips
Fat and Cholesterol Counter – newest approach to heart-healthy eating
Available in print from Gallery Books:
Most Complete Food Counter, 3rd Ed.
Your Complete Food Counter App: http://itunes.apple.com/us/app/your-complete-food-counter/id444558777?mt=8
For more information on Jo-Ann and her books, go to: www.TheNutritionExperts.com