Food poisoning could be linked to later development of Crohn’s disease.
People who get food poisoning may be at an increased risk of developing Crohn’s disease, a new study suggests.
Crohn’s is a gastrointestinal disorder that affects 1 in 150 Canadians. The symptoms can be debilitating, with abdominal pain, nausea, vomiting as well as weight loss and anemia.
While scientists have been able to link E. coli with the inflammation that occurs in Crohn’s, they haven’t yet been able to determine why some people contract it, while others don’t.
Recently, a new study out of Case Western Reserve University School of Medicine found a link between a particular type of bacteria and the fungus Candida tropicalis.
But new research out of McMaster University in Hamilton, Ont., has made yet another discovery: people who suffer a bout of food poisoning may be at increased risk of developing Crohn’s later.
Scientists have known that a particular type of bacterium — adherent-invasive E. coli (AIEC) — is linked to the development of Crohn’s.
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