To prevent diarrhea (diarrhea), attention must be paid to reducing individual risk factors.
Behavioral risk factors
- Diet
- Micronutrient deficiency (vital substances) – see Prevention with micronutrients.
- Consumption of stimulants
- Alcohol (woman: > 40 g/day; man: > 60 g/day).
- Psycho-social situation
- Acute and chronic stress
- Laxative dependence – medications such as bisacodyl.
Environmental exposure – intoxications (poisonings).
- Arsenic
- Chromium
- Bulbous mushroom poisoning or poisoning with other mushrooms.
- Organophosphate insecticides
- Mercury
- Radiation damage
- Environmental toxins such as ciguatera in seafood.
General hygiene measures
Before preparing fresh food, hands must be washed with soap and water for at least 30 seconds. It applies further to thoroughly wash, peel or even cook through food before consumption. This rule should be followed especially in foreign countries and when the origin of the food is unknown.
Raw vegetables must always be rubbed under running water – regardless of location and origin – and a vegetable brush may be used for this purpose. Do not use a towel for drying, use paper kitchen towels only. Do not use wooden cutting boards (because of the risk of bacterial colonization).
Other prevention tips
- Affected individuals should have their own towels.
- Children should not be sent to a care facility or school during diarrhea. Only again when the last diarrhea at least 48 hours ago.
- Up to two weeks after the last diarrhea should be avoided visits to the swimming pool.
Primary and secondary prevention for infants and young children
- Breastfeeding (breast milk)
- Vaccination against rotavirus!
- Observance of general hygiene measures (see above) including hygiene in handling food in the context of the preparation, presentation and consumption of food.
- Wash hands after changing diapers (parents).
