When Immunity Works Against You: Complications of Foodborne Illness in People with Autoimmune Disorders Foodborne illnesses affect millions of people around the world every year. For most, the symptoms are unpleasant but short-lived — nausea, diarrhea, cramping, and fatigue typically resolve in a few days. However, for individuals with autoimmune disorders, foodborne pathogens can pose a much greater risk. According to the national food poisoning lawyer, Ron Simon, in this population, the consequences of consuming contaminated food can escalate quickly, leading to severe complications, prolonged illness, and in some cases, life-threatening conditions. Understanding Autoimmune Disorders and Immune Suppression Autoimmune disorders occur when the immune system mistakenly attacks the body’s own tissues, confusing them for harmful invaders. Common conditions include lupus, rheumatoid arthritis, multiple sclerosis, and inflammatory bowel diseases like Crohn’s disease and ulcerative colitis. Many of these disorders are treated with immunosuppressive medications to prevent flare-ups and reduce inflammation. While these medications help manage symptoms and improve quality of life, they also weaken the body’s natural defenses. As a result, individuals become more vulnerable to infections, including those caused by bacteria, viruses, and parasites found in food. A weakened immune response means pathogens can spread more quickly and aggressively in the body, and standard symptoms may be more intense or prolonged. Common Foodborne Pathogens and Increased Risks Several common foodborne pathogens pose elevated risks for people with autoimmune disorders:

• Salmonella: Often found in undercooked poultry, eggs, and unpasteurized dairy, Salmonella can cause severe gastrointestinal distress. In immunocompromised individuals, the infection can lead to bacteremia, where bacteria enter the bloodstream, potentially affecting the liver, spleen, and joints.
• Listeria monocyteogenes: Found in deli meats, soft cheeses, and unpasteurized milk, Listeria can cause listeriosis, a serious illness with flu-like symptoms that may progress to meningitis or sepsis in immunosuppressed patients.
• E. coli O157:H7: This strain of Escherichia coli, commonly associated with undercooked ground beef and contaminated produce, can cause bloody diarrhea and hemolytic uremic syndrome (HUS) — a severe complication that can lead to kidney failure, especially in those with weakened immune systems.
• Campylobacter: Found in raw or undercooked poultry, this bacterium can cause prolonged diarrhea and abdominal pain. In autoimmune populations, it may also trigger post-infectious complications like reactive arthritis.

Prolonged and Complicated Recovery One of the most significant challenges for people with autoimmune disorders is the length and severity of recovery from foodborne illness. A healthy immune system typically clears infections in a matter of days, but a suppressed or dysregulated immune system may take weeks or longer. Some individuals may require hospitalization for intravenous fluids, antibiotics, or other supportive care. Additionally, certain autoimmune disorders already affect the gastrointestinal system — as with Crohn’s disease or celiac disease — making it harder to distinguish foodborne illness from a flare-up. This overlap can delay diagnosis and treatment, further increasing the risk of complications. Triggers for Autoimmune Flares Ironically, foodborne infections themselves can act as triggers for autoimmune flares. An infection may prompt the immune system into overdrive, resulting in increased inflammation or a resurgence of autoimmune symptoms. In some cases, infections can even initiate autoimmune responses in previously undiagnosed individuals. For example, Campylobacter and Salmonella have been linked to the onset of reactive arthritis in genetically predisposed individuals. Prevention: A Critical Strategy Because of the heightened risk, prevention is especially important for those with autoimmune disorders. Avoiding foodborne illness begins with proper food handling and hygiene:

• Cook foods thoroughly, especially meats, poultry, eggs, and seafood.
• Avoid raw or unpasteurized dairy products and juices.
• Wash fruits and vegetables thoroughly before eating.
• Refrigerate leftovers promptly and follow food storage guidelines.
• Use separate cutting boards and utensils for raw meats and ready-to-eat foods.
• Be cautious when dining out or traveling, where food preparation standards may vary.

Healthcare providers may also advise individuals with autoimmune disorders to avoid high-risk foods like sushi, deli meats, soft cheeses, and raw sprouts altogether. The Role of Education and Advocacy Many individuals with autoimmune disorders are unaware of the increased risks posed by foodborne pathogens. Educating patients about safe food practices is a key part of prevention. Healthcare providers, support groups, and public health agencies all play a role in ensuring that this vulnerable population has the tools and knowledge to protect themselves. Final Note While foodborne illnesses are often viewed as temporary inconveniences, they can become serious medical events for people with autoimmune disorders. The combination of a weakened immune system and exposure to foodborne pathogens can result in longer illness, more severe symptoms, and even life-threatening complications. Through increased awareness, proper food handling, and preventive measures, individuals with autoimmune conditions can significantly reduce their risk — and protect their health in the process.