Download Nutritional management in ebola haemorrhagic fever

Received by Michelle
ID No.APJTB-2014-0601
Pages:
Received on
Revised on
2014-11-16
Nutritional management in ebola haemorrhagic fever
埃博拉出血热中的营养管理
Abstract
Ebola haemorrhagic fever is a viral infection causing a major health problem worldwide. In
this short article, the authors briefly review and discuss on the nutritional management
(energy, protein, fat and micronutrient) in management of ebola infection.
Key words: Ebola, nutrition, management.
Introduction
Ebola haemorrhagic fever is a viral infection causing a major health problem worldwide. The
rate of survival after infection is quite a few. Therefore, the body's immune system has been
infected that can potentially help prevent or reduce the likelihood of death from viral
infections such it does.
Nutrition in general in the country, the spread of the virus. Often as a country that had
experienced problems with food security exists when announced as the controlling infection
is found that access to food, it is more difficult than ever. Therefore, the problems associated
with malnutrition and malnutrition cause is found. macronutrients and micronutrients In such
conditions affecting the immune system, the body works rub down. So do take care of the
nutrition is something that should not be ignored in patients with AIDS. Including the risk of
infection and exposure to the immune system to complete. Send an effect on mortality rate in
patients with malnutrition problems associated with (1) the health care that should be taken
into consideration.
Energy
In patients with chronic illnesses should Protein energy malnutrition has increased power by
the increase in the group of proteins. This is usually determined protein 1.2 g / kg of Ideal
body weight (2), which determines the source of meat-based proteins. Therefore, in patients
infected should have access to care and provide adequate protein and meat. When the protein
is sufficient, then the source of food in a group of carbohydrate and fat is later. In catering to
patients with hemorrhagic should take into account the texture of the food must be no texture
is hard to come too, some on creating food texture, hardness may result in irritation to the
gastrointestinal risk. bleeding, and should avoid foods that are spicy intensity. Or drinks that
are red or black. Due to the monitoring bleeding in the gastrointestinal tract and urinary
difficulties (3) In the case of inadequate nutrition may consider water exposure or parenteral
nutrition, such as Dextrose, NaCl to prevent malnutrition and. and energy (4)
Carbohydrate
Carbohydrate is the major energy source derived from CHO diet should be approximately 5560% of the energy your body needs per day. And requires care and concern about the
Glycemic Index in patients who want to boost immunity. In the group receiving high
Glycemic index food source for a long time may cause the immune system is not working
well. It is reported to have diets high glycemic index and high fiber low as desserts and
sweets will result in stimulating the inflammatory process resulting in immune function,
lower body (5), but the group began. the dysphagia with additions of the liquid crystal with
high energy or get nectar sip is always a lack of energy to the body. Therefore, regardless of
the type of food. physiological status of the patient as it is.
Protein
Protein is what needs to be given first priority in the food to patients. Patients should be given
adequate protein by protein 1-1.2 g / kg of Ideal body weight by taking a high biological
value protein sources such as meat, mainly in the case of patients who do not have access to
food in the area with chronic food insecurity may be considered a source of protein, the
simplest is the egg. As a minimum, patients have access to food protein by protein in eggs,
100 grams of protein should be about 13-14 grams (6), and the protein was still found some
reports of amino acid that results. good for the immune system, such as glutamine glutamine,
glutamate, and arginine, and perhaps methionine, cysteine and threonine can affect the body's
immune system as well. So consider such proteins in patients with (7) In addition, the Branch
chain amino acid amino acid also enhances the immune system via the mTOR pathway as
well.
Fat
And fatty acid composition of dietary fat is associated with inflammation and immune fat
trans fatty acid yielded the body immunity. The cells were then no macrophage function, and
inflammation occurs. As reported to the Olive oil Sunflower oil in rats with induced
infections Listerian monocytogenes. In mice that received two oil types, the rate of sterility
than mice that received oil from other sources (8), so to get the ratio omega 3 that has not
been saturated fatty acid, too, and avoid trans. fatty acid is another option to maintain a
healthy body immunity.
Micronutrients
Has published articles in the magazine are unpublishing data about the beliefs of ascorbic
acid. Infected with ebola, which is said to intravenous vitamin C or high dose vitamin C in
patients with ebola the oral form, which lacks scientific evidence sufficient support.
However, there are reports of vitamin C strengthens the immune system and reduce
inflammation (9) is a research report, a case report mentioned vitamin C, calcium intravenous
plus blood transfusion in patients ebola (10) are also available. mentioned vitamin A to
reduce the chance of infection as well. But there were no reports of beneficial nutrients ebola
and should be considered a group of micronutrients as the other end (11).
References
1. Rytter MJ, Kolte L, Briend A, Friis H, Christensen VB. The immune system in
children with malnutrition-a systemic review. PLoS One. 2014 ;9(8):e105017.
2. Bourdel-Marchasson I, Blanc-Bisson C, Doussau A, Germain C, Blanc JF, Dauba J,
Lahmar C, Terrebonne E, Lecaille C, Ceccaldi J, Cany L, Lavau-Denes S, Houede N,
Chomy F, Durrieu J, Soubeyran P, Senesse P, Chene G, Fonck M. Nutritional Advice
in Older Patients at Risk of Malnutrition during Treatment for Chemotherapy: A TwoYear Randomized Controlled Trial. PLoS One. 2014;9(9):e108687.
3. Singhi S, Kissoon N, Bansal A. Dengue and dengue hemorrhagic fever: management
issues in an intensive care unit. J Pediatr (Rio J). 2007;83(2 Suppl):S22-35.
4. Tumwine J. Ebola and other issues in the health sector in Africa. Afr Health Sci.
2014 Sep;14(3):i-iii
5. Geraldo JM, Alfenas Rde C. Role of diet on chronic inflammation prevention and
control - current evidences. Arq Bras Endocrinol Metabol. 2008 ;52(6):951-67.
6. Department of Health. Nutrient analysis of eggs-summary report. Published in DH
website www.dh.gov.uk/publications [available in November 2014]
7. Ruth MR, Field CJ. The immune modifying effects of amino acids on gut-associated
lymphoid tissue.J Anim Sci Biotechnol. 2013 ;4(1):27.
8. Cerón Rodríguez JM, Puertollano Vacas MÁ, Puertollano Vacas ME, Alvarez de
Cienfuegos López G. Immunomodulatory role of dietary lipids in an
immunosuppressed mouse model and infected with listeria monocytogenes. Nutr
Hosp. 2014 Oct 1;30(4):837-44.
9. Chambial S, Dwivedi S, Shukla KK, John PJ, Sharma P. Vitamin C in disease
prevention and cure: an overview. Indian J Clin Biochem. 2013 Oct;28(4):314-28.
10. Mupapa K, Massamba M, Kibadi K, Kuvula K, Bwaka A, Kipasa M, Colebunders R,
Muyembe-Tamfum JJ. Treatment of Ebola Hemorrhagic Fever with Blood
Transfusions from Convalescent Patients. J Infect Dis. (1999) 179 (Supplement 1):
S18-S23.
11. Christopher E, Taylor SH, Elizabeth SH. Micronutrients and Infectious Diseases:
Thoughts on Integration of Mechanistic Approaches into Micronutrient Research. J
Infect Dis. (2000) 182 (Supplement 1): S1-S4.