Urinary tract infections (UTIs) are on the rise, with an increasing number of people experiencing these common infections. UTIs are prevalent worldwide, affecting 50% to 60% of women at some point in their lives. Recent research has shown that the disease burden of UTIs has increased by more than 68% between 1990 and 2019. Additionally, the bacteria that cause UTIs are becoming more resistant to antibiotics, making these infections more dangerous than ever before.
UTIs begin when bacteria enter the urethra and infect the urinary tract due to genetic disposition, sexual activity, or poor hygiene. Some of the symptoms of a UTI include the urgent need to urinate, a burning sensation when peeing, pressure or pain in the lower abdomen or pelvic region, cloudy or blood-tinged urine, and urine with a strong odor. UTIs are significantly more common in females due to the length of their urethra and its proximity to the anus.
The current spike in UTI infections can be attributed to several factors, including a growing population, particularly an aging population that is more susceptible to UTIs, and a rise in sexually active young people. One concerning factor contributing to the increase in UTIs is the rise in bacteria that are resistant to antibiotics. Without changes in how antibiotics are used, there may be fewer options for treating bladder, kidney, and urosepsis infections in the future.
Meat consumption has also been linked to the increase in UTIs and antibiotic resistance. Animals treated with antibiotics can drive antibiotic resistance in populations that consume them, which can then lead to antibiotic-resistant infections, including UTIs. Meat can introduce bacteria that cause UTIs, such as E. coli, to the body. Research shows that 30% to 70% of meat products are contaminated with E. coli.
Researchers from George Washington University’s Milken Institute School of Public Health explain how E. coli infections occur in the body, particularly through contaminated meat products. A study estimated that contaminated meat, especially raw chicken and turkey, causes around half a million UTIs in the US each year. To mitigate the rise of antibiotic-resistant E. coli, researchers recommend that meat producers inoculate animals against dangerous strains and avoid excessive antibiotic use.
To reduce exposure to drug-resistant E. coli, consumers can follow USDA food preparation guidelines, including washing hands and surfaces often, avoiding cross-contamination, cooking meat to the appropriate internal temperature, refrigerating promptly, and sanitizing food prep areas. Consumers can also choose meat products labeled as organic or antibiotic-free to reduce the risk of exposure to antibiotic-resistant E. coli. To prevent non-foodborne UTIs, experts recommend practices such as adequate hydration, urination after sex, frequent handwashing, and hygiene techniques like wiping front to back.
