Annual economic cost of gastroenteritis estimated at €135m

THE economic burden of gastroenteritis on the island of Ireland is more than €135 million a year.

This was the finding of a study commissioned by Safefood, the Food Safety Promotion Board. It is the first attempt to quantify the cost of gastroenteritis across the island.

The estimated cost, which the authors stress is conservative, represents the potential saving to the economy if measures to prevent all forms of the disease were successful. The cost also provides the benchmark against which potential preventive measures could be assessed.

While costs associated with missing work makes up a large part of the economic burden, a significant part falls on patients, families and friends. The average annual cost to individuals and families represents about 20% of the overall burden €24 per person.

Missing work represents up to half of the economic burden, while 20% is associated with health costs.

The study, launched in Dublin yesterday, was carried out by Trinity College Dublin and the London School of Hygiene and Tropical Medicine. It is based on information supplied by GPs and hospital admissions. A patients’ survey was also conducted to estimate the work missed by patients and their carers.

Safefood’s food science director Dr Thomas Quigley said the economic assessment helped them understand the financial impact of the disease and determine measures necessary to reduce the number of cases.

His co-author, Prof Charles Normand of TCD, said gastroenteritis was a common but generally preventable illness of the digestive system.

While it is a commonly known illness, it had hidden costs and an economic impact that was oftennot considered, he said.

“The estimate of €135m as the burden on the economy is conservative and, in reality, the actual economic burden is likely to be even higher,” he said.

The disease is usually caused by germs and symptoms include diarrhoea, vomiting, abdominal pain and nausea. The main treatment is fluid replacement and attention to hygiene to help prevent the spread of the illness to others.

Medical attention is advised if symptoms persist and for vulnerable groups such as infants.

Dr Quigley pointed out that simple measures like proper hand-washing and following the correct food safety rules for the preparation and handling of food reduced the incidence of gastroenteritis.

About 10% of people on the island of Ireland suffer from gastroenteritis each year. This is in line with estimated rates from similar European studies.

Between 20% and 40% of gastroenteritis is reported among children aged between one and four and almost 2% of children are hospitalised each year because of the illness.