What Food to Avoid to Prevent GBS: A Complete Guide to Reducing Your Risk

December 12, 2025 •

3 min read

Infections, particularly those caused by the bacterium Campylobacter jejuni, are a leading trigger for Guillain-Barré Syndrome (GBS), with research suggesting up to 40% of cases may follow such an infection. While the syndrome is not directly caused by food, understanding what food to avoid to prevent GBS by minimizing bacterial exposure is a critical preventative step.

Quick Summary

Reduce your GBS risk by avoiding contaminated food and water, including undercooked poultry, unpasteurized dairy, and raw freshwater fish. Proper food handling and hygiene are essential to prevent bacterial infections commonly linked to this autoimmune disorder.

Key Points

Avoid Undercooked Poultry: Raw or undercooked chicken is the most common source of Campylobacter jejuni, a major GBS trigger. Cook all poultry thoroughly to 165°F.
Choose Pasteurized Dairy: Steer clear of unpasteurized milk and cheeses, which can harbor dangerous bacteria like Campylobacter and Listeria.
Drink Safe, Treated Water: Untreated water from natural sources can be contaminated. Boil or use a reliable filtration method, especially in high-risk areas.
Prevent Cross-Contamination: Always use separate utensils and cutting boards for raw meat and fresh produce to avoid spreading bacteria in your kitchen.
Maintain Strict Hygiene: Frequent handwashing with soap and hot water is a simple but critical step to prevent foodborne illness after handling raw foods.
Handle Raw Fish with Care: Raw or undercooked freshwater fish has been linked to GBS outbreaks in some regions and should be avoided.

The Strong Connection Between Foodborne Illness and GBS

Guillain-Barré Syndrome (GBS) is a rare but serious neurological disorder in which the body's immune system mistakenly attacks its own peripheral nerves. The condition often appears within days or weeks following a respiratory or gastrointestinal infection. The most frequently identified trigger is an infection with the bacterium Campylobacter jejuni, a common cause of food poisoning. This is due to a process called molecular mimicry, where the immune system, in its fight against the bacteria, confuses nerve cells for foreign invaders, leading to nerve damage. Protecting yourself from bacterial infections is therefore a critical step in GBS prevention.

Foods and Substances to Avoid

To minimize the risk of infection by pathogens linked to GBS, it is crucial to avoid or handle certain foods with extreme care. Adherence to these guidelines is your best defense against the foodborne illnesses that can precede this serious condition.

Raw or Undercooked Poultry

Chicken is a primary source of Campylobacter jejuni. Consuming poultry that has not been cooked to a safe internal temperature of 165°F (74°C) is a major risk factor. The bacteria can also easily contaminate kitchen surfaces and other foods through cross-contamination from raw meat.

Unpasteurized Dairy Products

Raw milk and dairy products made from it can harbor harmful bacteria like Campylobacter and Listeria. Always check product labels for the word "pasteurized" to ensure safety.

Contaminated Water

Untreated water from streams, wells, or lakes can be contaminated with bacteria that trigger GBS. It is always safest to drink treated or boiled water, especially in areas with known contamination issues or when traveling.

Raw or Undercooked Freshwater Fish

Outbreaks of GBS in some areas have been linked to the consumption of raw or undercooked freshwater fish. This highlights the importance of cooking all seafood thoroughly.

Foods High in Saturated Fats, Sugar, and Processed Ingredients

While not direct triggers, a diet high in processed foods, unhealthy fats, and sugar can contribute to inflammation, which may negatively affect the body's immune response. Limiting these is recommended for general wellness.

Practical Food Safety Measures to Mitigate Risk

Beyond avoiding specific foods, practicing excellent food hygiene is paramount to minimizing risk. These strategies are your best defense against foodborne illnesses.

Safe Food Handling Practices

Cook Food Thoroughly: Use a food thermometer to ensure all poultry reaches 165°F (74°C).
Prevent Cross-Contamination: Use separate cutting boards and utensils for raw meat and produce. Wash your hands and all kitchen surfaces with hot, soapy water after handling raw meat.
Wash Produce: Thoroughly wash all fruits and vegetables under running water.
Refrigerate Properly: Store raw meat in sealed containers on the bottom shelf. Refrigerate perishable foods promptly.

Comparison of Risky vs. Safe Food Practices


Practice	High-Risk for GBS Triggering Bacteria	Lower-Risk for GBS Triggering Bacteria
Poultry Cooking	Eating undercooked chicken.	Cooking all poultry to 165°F (74°C).
Dairy Consumption	Drinking raw (unpasteurized) milk or consuming raw milk cheeses.	Choosing pasteurized milk and dairy products.
Water Source	Drinking untreated water.	Drinking boiled, treated, or bottled water.
Raw Food Handling	Using the same cutting board for raw poultry and produce without washing.	Using separate cutting boards for raw meats and produce.
Hygiene	Not washing hands after touching raw meat.	Washing hands with soap and hot water for at least 20 seconds after handling raw ingredients.

Conclusion: Vigilance and Hygiene are Key

While Guillain-Barré Syndrome is complex, a significant portion of cases are triggered by foodborne infections, most notably with Campylobacter jejuni. By understanding what food to avoid to prevent GBS—primarily undercooked poultry, raw milk, and contaminated water—and adopting rigorous food safety practices, you can dramatically reduce your exposure. For additional information, the Centers for Disease Control and Prevention (CDC) is an authoritative source on foodborne illness prevention and hygiene.

The Role of Lifestyle and Underlying Health

A person's general health and lifestyle can influence their immune system's response. Nutritional deficiencies, excessive alcohol, and chronic inflammation can potentially affect autoimmune reactions. Focusing on a balanced diet supports nerve and immune health.

What to Do If Symptoms Appear

Not all Campylobacter infections lead to GBS. However, if you experience symptoms like tingling, weakness, or paralysis after a recent gastrointestinal illness, seek immediate medical attention. Early diagnosis and treatment are critical.

Frequently Asked Questions

While food poisoning doesn't directly cause GBS, the immune response to a foodborne bacterial infection, most commonly Campylobacter jejuni, can mistakenly attack the body's nerve cells in a process called molecular mimicry, which can then trigger GBS.

The bacterium most strongly associated with triggering GBS is Campylobacter jejuni, which is frequently found in raw or undercooked poultry and sometimes in unpasteurized milk and contaminated water.

GBS has been linked to outbreaks involving raw or undercooked freshwater fish in certain regions. For the lowest risk, opt for thoroughly cooked fish and ensure any raw fish intended for consumption comes from a reliable, licensed source that adheres to strict food safety protocols.

Unpasteurized dairy products, including milk and some cheeses, can contain harmful bacteria like Campylobacter and Listeria, which can cause infections that, in rare cases, lead to GBS. Pasteurization is a heating process that kills these pathogens.

To prevent cross-contamination, use separate cutting boards for raw meat and produce, wash all utensils thoroughly with hot, soapy water, and wash your hands frequently after handling raw ingredients.

No, GBS can be triggered by various infections, both bacterial and viral, including influenza, Zika, and Cytomegalovirus. However, Campylobacter jejuni from foodborne illness is one of the most common antecedent infections.

While not a direct trigger, some evidence suggests that diets high in processed foods, sugar, and unhealthy fats may contribute to inflammation and a weakened immune system, which could be a factor in autoimmune conditions like GBS.