Canadian researchers have discovered that exposure to food-borne pathogens that produce acute infectious gastroenteritis, more often known as food poisoning, may enhance the growth of the bacterium adherent-invasive E. coli, which has been associated with Crohn’s disease.
Crohn’s disease is an inflammatory bowel disease characterized by chronic inflammation of the intestines. Patients with the disease experience several symptoms, including cramping, diarrhea, abdominal pain, vomiting, weight loss and fatigue, and have an increased risk of premature death and an increased risk of colorectal cancer. The rate of Crohn’s disease in Canada is 1 in every 150 people, and ranks in the highest globally.
FoodWorld 