Identifying Vulnerable Populations at Risk of Foodborne Infection: People with Diabetes Mellitus

Abstract

Individuals with compromised immunity have an increased risk of foodborne infection; however, many of these individuals are not aware that they are more vulnerable to foodborne infections. Consequently, such individuals need to become aware of their increased risk and of food safety practices necessary to reduce the potential risk of foodborne disease. Consumer food safety research suggests that highly focused, targeted interventions are the most effective means of consumer food safety education. Interventions that enable immunocompromised individuals to understand their increased susceptibility to infection may empower this vulnerable group to adopt risk-reducing food safety practices. The aim of this article is to explore the association between foodborne infection and diabetes mellitus to increase the understanding of this underrepresented group within food safety research. Findings may help inform the development of future food safety educational interventions specifically intended for people living with diabetes mellitus.

Awareness and Attitudes of Student Dietitians in Lebanon, UK and USA towards Food Safety

“…It is well documented that there are increased risks of foodborne infection for individuals who have compromised immune systems [11]. For example, people with diabetes have an increased risk of foodborne illness due to autonomic neuropathy, poor glycemic control and reduced gastric acid production [12], whereas with people living with cancer, the chemotherapeutic agents (chemotherapy) used for the treatment of cancer causes diminution of the host immune response which increases susceptibility of patients to opportunistic pathogens [13]. As allied health professionals within a broader multidisciplinary healthcare team, dietitians may have access to many of these patient groups and individuals who are at risk of foodborne illness and are therefore well placed to deliver food-safety information to reduce the risk of foodborne illness in vulnerable patients [14].…”

Food safety in vulnerable populations: A perspective on the challenges and solutions

“…There are several factors that can contribute to this susceptibility. These include age, availability of drugs and medications, and underlying illnesses (acute or chronic) 5,8 …”

“…These include age, availability of drugs and medications, and underlying illnesses (acute or chronic). 5,8 The vulnerable population generally includes the very young, elderly, and people with immunosuppressed or immunocompromised conditions including those with diseases and solid organ transplants recipient. 9 According to Lund and O'Brien, 10 these populations make up over 20% of the United States and the United Kingdom.…”