World Health Organization by to raise awareness about HIV/AIDS December 1, was declared World AIDS Day. Istanbul Gelisim University Faculty of Health Sciences Department of Nutrition and Dietetics Research Assistant Hasan Fatih Akgöz made statements about the AIDS and Nutrition Relationship.
AIDS is a disease that emerged in Central and Southern Africa in the early 1980s, and its effect is increasing with each passing year, reaching frightening dimensions. The human immunodeficiency virus (HIV) is the causative agent of AIDS, known as the acquired immunodeficiency syndrome. HIV disrupts the structure of white blood cells in the immune system, causing a decrease in the number of white blood cells and neutralizing the body's resistance to infections. AIDS is a disease for which there is no clear cure. The condition of contracting the disease differs individually. In order for the disease to be diagnosed, HIV must be present in the human body.
AIDS Transmission Ways
HIV can be transmitted sexually, through gastrointestinal mucosa, blood, and breastfeeding. HIV; It can be passed from person to person through blood products and sexual fluids. It can be transmitted from mother to baby by breast milk or placenta. There are also situation where there is no risk of transmission of the disease. These situations are:
Cough, sneeze, sweat, tears, saliva
Touching the skin, hug, handshake
Plate, fork, spoon, glass, drinks, foods
Sea, pool, Turkish bath, shower, toilet, faucet
Insect bites and stings
AIDS Symptoms
Disease symptoms; chills, night sweats, skin rash, fever, weakness, weight loss, joint pain, diarrhea, vomiting and flu like complications. These complications are seen within 2-6 weeks after HIV enters the organism. Symptoms may persist for several weeks.
AIDS and Nutrition
In all diseases, adequate and balanced nutrition is very important in preventing the side effects of diseases, infections and symptoms. A healthy diet helps to reduce the complications that can be experienced with the effect of HIV and to strengthen the immune system.
Nutritional Advice for AIDS:
Weight loss may occur in individuals with AIDS. The most important issue here is that personals get enough and balanced energy with food.
Protein needs of individuals with HIV virus are higher than normal individuals. Proteins are essential nutrients for hormones and enzymes in the immune system. Meat and meat products, legumes, eggs, milk and dairy products can be preferred for protein intake.
Whole grain foods should be included in the carbohydrate preference, vegetables and fruits should be consumed.
Vegetable-based oils (such as olive oil, canola oil) should be preferred in the selection of oil, and saturated fat and trans fat should be limited.
Foods containing omega-3 (tuna, lake fish, salmon, herring, soybean, flaxseed, walnuts, spinach, purslane) should be consumed.
Vitamin and mineral absorption may not be fully realized in people with viruses. For this reason, foods rich in vitamins and minerals should be taken. When the need for vitamins and minerals cannot be met with food, they should be taken as supplements.
The immune system is weakened in people who have an infection and food poisoning is frequently seen in these people. The safety of preferred foods is important. Before preparing the meals, attention should be paid to hygiene rules such as personal hygiene, equipment hygiene, and hygiene of the materials to be used. Food should be well cooked.
There should be adequate fluid intake every day. This level varies according to the treatment of the person.
