Ashkenazi Jews and Stomach Pains: The Surprising Genetic Link
Researchers identify eight genetic markers unique to Ashkenazi Jews, potentially increasing their susceptibility to chronic stomach issues like Crohn's and colitis. What's the unexpected link to hygiene?
A fascinating new study published in the prestigious journal Nature Communications explored the connection between one's ancestry and severe stomach pain and the development of intestinal diseases. The surprising results reveal that Ashkenazi Jews are more prone to stomach aches due to eight newly identified genes the researchers had not recognized before the study.
These genes are reported to be responsible not only for chronic abdominal pain but may also lead to the development of serious intestinal inflammations.
Genetic studies have long sought to answer why certain individuals are predisposed to specific diseases and whether it's linked to their ethnic background. In recent years, it has been found that Ashkenazi Jews indeed have a higher risk of developing bowel-related illnesses, particularly Crohn's disease and colitis.
Is there a connection between the foods commonly consumed by Ashkenazis, like gefilte fish and horseradish, and these ailments? Contrary to popular belief, there is no link between traditional foods and the development of these pains and diseases.
So what is the connection? If you're surprised by these revelations, wait until you hear the next part: Dr. Maty Waterman, a senior physician in the gastroenterology institute at Rambam Medical Center who also oversees the inflammatory bowel disease service, states that the main symptom of inflammatory bowel disease is... frequent trips to the bathroom.
According to Dr. Waterman, the cause of Crohn's disease is still unknown, but one of many possible explanations for the increasing prevalence of the disease is - excessive hygiene. "In modern life, there is a significant decrease in exposure to infectious diseases at a young age, meaning the immune system doesn't learn to respond appropriately to bacteria later in life. Another explanation involves increased exposure to pollutants and processed foods containing inflammation-promoting substances in modern life. It may also be a combination of both explanations."
