Guest guest Posted September 25, 2006 Report Share Posted September 25, 2006 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) ____________ _________ _ In Solidarity Jaffer Inamdar President, Positive Lives Foundation “PLF” ****************************************** 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 ************************************** Quote Link to comment Share on other sites More sharing options...
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