Nutrition and Food Safety: What foods cause Guillain Barre Syndrome?

October 8, 2025 •

3 min read

The link between food and Guillain-Barré syndrome (GBS) is often misunderstood; studies estimate that up to 40% of GBS cases may follow an infection from a bacterium typically found in food. This highlights that it is not the food itself, but a pathogen carried within it, that is the culprit, especially concerning what foods cause Guillain Barre Syndrome.

Quick Summary

Guillain-Barré syndrome can be triggered by foodborne pathogens, most commonly the Campylobacter jejuni bacterium found in undercooked poultry. Through a process called molecular mimicry, the resulting immune response mistakenly attacks the nervous system. Preventing contamination through proper food handling is crucial.

Key Points

Campylobacter is the Main Trigger: The bacterium Campylobacter jejuni, often found in undercooked poultry, is the most common food-related trigger for GBS.
Food Contamination is the Risk: It's not the food itself but the bacterial infection from contaminated food, especially undercooked meat or unpasteurized milk, that poses a risk.
Molecular Mimicry Explains Attack: The body's immune system, responding to bacterial surface proteins, can mistakenly attack nerve components due to their similar structure.
Proper Cooking is Critical: Ensuring all poultry reaches a safe internal temperature of 165°F (74°C) is a key preventive measure against Campylobacter infection.
Hygiene Prevents Cross-Contamination: Using separate cutting boards for raw meat and produce, and thorough cleaning of all kitchen surfaces, is essential to stop bacterial spread.
Other Food Risks Exist: Pathogens like Listeria in unpasteurized dairy and Bacillus cereus in improperly stored rice can also trigger GBS.
Diet Aids Recovery: While not preventing the syndrome, a balanced diet rich in nutrients can help support the immune system and nerve repair during recovery.

Guillain-Barré syndrome (GBS) is a rare and severe autoimmune disorder where the body's immune system attacks its peripheral nerves. While the exact cause is often unknown, it's frequently triggered by infections. The most significant food-related connection is with the bacterium Campylobacter jejuni, although other foodborne pathogens can also be involved. Understanding this link is essential for implementing preventive measures through safe food handling.

The Primary Culprit: Contaminated Poultry and Campylobacter jejuni

Infection with Campylobacter jejuni is the most common food-related trigger for GBS. This bacterium is a leading cause of bacterial gastroenteritis worldwide and is frequently found in undercooked poultry.

How Infection Leads to GBS

GBS can develop after a C. jejuni infection through a process called "molecular mimicry". Ingesting contaminated food, often undercooked poultry, leads to a C. jejuni infection. The body produces antibodies to fight the bacteria. However, some C. jejuni strains have structures that resemble components of human nerve cells. The antibodies may mistakenly attack these nerve components, causing nerve damage characteristic of GBS. Only a small percentage of those infected with C. jejuni develop GBS, suggesting other factors, such as genetics, play a role.

Other Foodborne Pathogens and Contamination Risks

While C. jejuni is the most common food-related trigger, other pathogens have been implicated. These include Listeria monocytogenes, found in unpasteurized dairy products, Salmonella, another common cause of food poisoning, and rarely, Bacillus cereus, which can be found in improperly stored rice. These risks are often linked to poor food handling and preparation.

Foods to Handle with Extreme Care

Undercooked Poultry: Cook to 165°F (74°C).
Unpasteurized Dairy: Avoid raw milk and products made from it.
Contaminated Water: Drink treated or boiled water.
Improperly Stored Cooked Food: Store food properly to prevent bacterial growth.
Raw or Unwashed Produce: Wash thoroughly before consumption.

Comparison of Safe and Unsafe Food Practices

Safe food practices are crucial in preventing infections that can trigger GBS:


Practice	High-Risk Behavior	Safer Alternative	Risk Reduction Method
Poultry Cooking	Undercooking or not using a thermometer.	Cook to 165°F (74°C) with a thermometer.	Kills Campylobacter.
Dairy Consumption	Consuming raw dairy.	Use pasteurized products.	Pasteurization eliminates pathogens.
Cross-Contamination	Using the same board for raw meat and produce without washing.	Use separate boards and wash thoroughly.	Prevents pathogen transfer.
Produce Washing	Insufficient rinsing.	Wash all produce thoroughly.	Removes surface contaminants.
Water Source	Drinking untreated water.	Drink treated or boiled water.	Kills bacterial contamination.

Dietary Support for GBS Recovery

While diet doesn't prevent GBS, a nutrient-rich diet can support recovery.

Foods to focus on

Lean Proteins: For muscle repair (cooked fish, chicken, beans).
Fruits and Vegetables: For immune support and reduced inflammation.
Whole Grains: For energy and nutrients.
Healthy Fats: For nervous system health (avocados, nuts, olive oil).

Foods to limit or avoid

Processed and Sugary Foods: Can increase inflammation.
Excessive Alcohol: Impacts nerve and immune function.
Refined Grains: May contribute to inflammation.
High-Sodium Foods: Can complicate recovery.

Conclusion

Guillain-Barré syndrome is linked to foodborne infections, primarily Campylobacter jejuni from undercooked poultry. This link is explained by molecular mimicry, where the immune response to the bacteria mistakenly attacks nerve cells. Implementing strict food safety measures like proper cooking, preventing cross-contamination, and consuming pasteurized dairy significantly reduces infection risk. For those affected, a healthy diet supports recovery. Practicing good hygiene and careful food preparation are the best preventive strategies.

For more detailed information on food safety, visit the World Health Organization website: WHO: Food Safety

Frequently Asked Questions

No, eating chicken does not automatically cause GBS. The risk comes from consuming poultry that is contaminated with the Campylobacter jejuni bacterium and is not cooked to a safe internal temperature. The vast majority of people infected with Campylobacter do not develop GBS.

To ensure poultry is cooked thoroughly, use a food thermometer to check that it has reached a safe internal temperature of 165°F (74°C). The color or texture of the meat is not a reliable indicator.

Yes, cross-contamination is a major risk factor. Using the same cutting board or utensils for raw meat and other foods without proper cleaning can transfer harmful bacteria like Campylobacter to other ingredients.

Yes, other foodborne bacteria can trigger GBS. Be cautious of unpasteurized dairy products, which can contain Listeria monocytogenes, and improperly stored cooked rice, which can harbor Bacillus cereus.

No, GBS is not contagious. It is an autoimmune response that typically follows an infection, but it does not spread from person to person.

Molecular mimicry is the theory that the immune response to a bacterial infection, such as Campylobacter jejuni, creates antibodies that mistakenly attack the body's peripheral nerves because the bacterial surface resembles nerve components.

While a healthy diet cannot prevent GBS, a nutrient-dense diet supports a strong immune system, which can help your body fight infections more effectively. A healthy diet is also crucial for nerve health during recovery.