Patricia Thompson - NUTRITION TALKMANY PERSONS living with HIV infection have acclaimed the importance of diet in keeping well and in delaying the progression of the disease to full-blown AIDS. Human immunodeficiency virus (HIV) attacks immune cells, the cells responsible for fighting infections, and the individual therefore becomes susceptible to a number of infections, some of which, under normal circumstances, would not be debilitating.
How can diet help to build the immune system and delay the progression to AIDS and its complications? The discussion follows.
BOOST IMMUNE SYSTEM
The best time to start fighting back is before symptoms occur. Once diagnosed, many persons develop a defeatist attitude and neglect their eating resulting in weight loss. Diets high in energy and protein will reduce the likelihood of weight loss and especially muscle wasting. Omega-3-fatty acids, found in fish oils, and seeds and medium chain fatty acids, found in coconut oil, have been found to be useful for some persons.
To boost the immune system, many minerals and vitamins are useful. These include vitamins A especially beta carotene, E, C, B6, B12, folic acid and the minerals selenium, zinc and iron to treat anaemia, if present. These nutrients will normally be found in a variety of wholesome, unprocessed foods. For extra assurance, nutrient supplements could be taken but only under medical supervision and especially for iron since excessive intake is just as bad as too little. Too much iron, vitamin A, selenium or zinc may actually weaken the immune system.
MAKING DIETARY CHANGES
Changes in diet should be part of a comprehensive programme for the HIV/AIDS patient. This is because the symptoms experienced and some of the medication used can adversely affect intake and utilisation of food. Eating should be encouraged although sometimes there is no appetite; chewing and swallowing could be painful and food unpalatable. You may have to change how you prepare and cook food to make it acceptable.
Small frequent meals are preferred to infrequent large ones. Be careful of food hygiene since your body may not be strong enough to withstand food poisoning infections. HIV is not however, transmitted through food, utensils or normal food handling.
Infection and fever can increase energy needs by 15 per cent or more, so additional food calories would be needed to counteract the tendency to weight loss and wasting. You may need to resort to liquid food supplements at times for the additional calories and protein. High protein foods could include eggs, cheese and fish which are easy to prepare and digest.
When using medication, verify how these must be taken in relation to food. Some must be taken on an empty stomach while others are taken with the meal. Side effects of the medication such as cramping and bloating make the types of food selected at this time critical since you will want to avoid gaseous and high-residue foods such as milk and some raw fruits and vegetables. Cooked vegetables such as pumpkin and callaloo in soup will provide the vitamin A, calcium and iron you need.
Also useful would be soft coconut jelly, especially for the pectin and potassium, at times, when diarrhoea occurs. Stimulants such as caffeine and alcohol should be avoided.
Despite the challenges, more attention to nutritional factors can help improve the quality of life of the HIV/AIDS patient. More personalised eating plans and advice can be obtained by working with a registered dietician or nutritionist and especially one experienced in working with this condition.
Patricia Thompson M.Sc., Registered Nutritionist, The Nutrition Centre, Eden Gardens.
