Goa ; Nutritional Care for AIDS Patients

[Guest guest]

Nutritional Care for AIDS Patients

by Sheryl Afonso

The story of AIDS began in the early 1960s when strange deaths from common

infections like pneumonia that did not respond to the usual antibiotic drugs

began to occur in the African continent. Similar reports of deaths linked to

unexplained immune system failure poured in from Europe and America by the late

1970s. Then, in 1981, the Centre for Disease Control first described the

Acquired Immunodeficiency Syndrome (AIDS), and in 1983, the French scientist,

Luc Montagnier and his team at the Pasteur Institute in Paris, isolated the

etiologic agent, a retrovirus named human immunodeficiency virus (HIV).

AIDS is caused by HIV infection, which invades the White Blood Cells (WBCs),

viz., CD4+ or T-lymphocytes, causing a progressive depletion of these cells, and

eventually leading to immunodeficiency, secondary infections, and neoplasm. The

progression of the disease occurs in 3 stages:

* Primary HIV infection – HIV is transmitted from an infected person to another

person through sexual contact, sharing syringes, blood transfusions and from

infected mother to baby during delivery. A mild flu lasting about 1 week may

develop during this period, and if the person is tested, is indicated as being

HIV positive. The person may then remain asymptomatic for the next 8 to 10

years, not knowing that the virus is rapidly multiplying within and gaining

strength by taking over more and more of the WBCs.

* AIDS-Related Complex – By this period the HIV infection has killed enough

host-protective WBCs to severely damage the immune system and lower the body’s

normal disease resistance so that even the most common everyday infections have

an opportunity to take root and grow. Hence, “opportunistic infections” from

bacteria, fungi, protozoa, or viruses are common, and are the cause of

diarrhoea, malabsorption, fever, weight loss, mouth sores, persistent fatigue,

sore throat, unusual bruises or skin discolouration, night sweats, stiff neck,

rectal bleeding, and visual problems.

* Terminal AIDS – The terminal stage of full-blown HIV infection is designated

as AIDS, and is marked by rapidly declining T-lymphocyte counts, thus

predisposing the individual to developing diseases like Karposi’s sarcoma (an

AIDS-associated cancer), intestinal lymphomas, AIDS dementia, and myelopathy

with loss of balance. When the AIDS virus finally kills enough WBCs to overwhelm

the immune system’s weakened resistance, death follows.

In the three decades since researchers have been feverishly working to decipher

ways to triumph over this deadly disease, no “magic potion” to stem the disease

has been discovered. Hence, the well-known adage “Prevention is better than

Cure” is the banner under which AIDS workers relentlessly toil. However, AIDS

should not indicate the immediate end of life. Nutrition management in the

HIV/AIDS patient is an important adjunct to medical management as eating

healthily and maintaining proper weight strengthen the immune system, making it

better able to slow the progression of HIV to AIDS and fight opportunistic

diseases. Good nutrition also helps the body tolerate medical treatments more

easily and improves an individual’s sense of well-being, which in turn

strengthens the immune system.

Poor nutrition in people with HIV/AIDS is the result of a combination of the

following three factors:

* Increased Nutrient Needs: Infectious illnesses, such as HIV/AIDS, use up more

energy and nutrients than normal, and when opportunistic infections are present,

the body needs even more nutrients.

People with HIV/AIDS often need to make up for protein losses, which may result

from malabsorption due to diarrhoea, leading to muscle tissue breakdown, and

consequently weight loss. Hence, a high protein diet is recommended along with

adequate intake of total energy (via carbohydrate- and fat-rich foods) to

prevent protein from being used up to meet energy needs.

Concerns about health can also lead to high stress levels, which negatively

affect the immune system, thus necessitating higher amounts of certain nutrients

to keep the immune system strong.

Decreased Food Intake: occurs due to any one, or all, of the following Repeated

infections and fever often result in poor appetite Medical treatments sometimes

suppress appetite, as do psychological factors, such as depression and anxiety

Physical symptoms, such as mouth and throat soreness, can interfere with eating

Fatigue can make food preparation and even eating difficult

Treatment costs and reduced work output due to illness may leave the individual

with less money to spend on food

* Problems With Digestion: HIV and other infections can damage the lining of the

gut; this interferes with food digestion and absorption, thus causing nutrient

and water loss.

Acquainting oneself with the reasons for nutritional problems in the HIV/AIDS

patient is the first step towards handling AIDS-related malnutrition, and the

means of addressing these problems will be discussed next week.

(The writer is a nutritionist & lecturer – Goa College of Home Science)

Date:Sunday September, 24th , 2006. The Sunday Navhind Times (Panorama)

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In Solidarity

Jaffer Inamdar

President, Positive Lives Foundation “PLF”

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Correspondence Address:-

H.No. 133/A, B/H. E-Masjid,

Near Gururdwara Rd, Mangoor Hill,

Vasco Da Gama,

Goa, 403802

Email : plfrediffmail (DOT) com / poslivesfoundation

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