NUTRITION AND PATIENTS WITH HIV/AIDS

• Main Authors: Dušica Stojanović, Danica Marković, Gordana Kocić
• Format: Article
• Language: English
• Published: University in Nis, Faculty of Medicine 2011-09-01
• Series: Acta Medica Medianae
• Subjects: diet; HIV; AIDS; functional food; viruses
• Online Access: http://publisher.medfak.ni.ac.rs/2011-html/3-broj/Dusica%20Stojanovic-%20Nutrition%20and%20patients....pdf

Immune status of an individual depends on the organism’s nutritional status as well as on the choice of nutrients that enter the body. Malnutrition and HIV progression are closely linked and require an active cooperation between infectious disease physicians and nutritionist. It has been noticed that patients with HIV that receive antiretroviral therapy have a significantly greater loss of body weight, and therefore need an adequate diet modification. Oxidative stress represents an important etiological factor in diseases of immune deficiency, so that antioxidant agents (Vitamin A, Vitamin E, Vitamin B12 and certain minerals, such as zinc and selenium) are crucial factors in HIV dietotherapy. Polyphenols from cocoa beans as well as from green and black tea (catechins and teaflavins) have an important role in disease progress modification as well as disease transmission prevention. The patients also need their probiotic intestinal flora to be encouraged to grow properly in order to prevent opportunistic infections. All of these nutrition elements are already in use in prevention, therapy and alleviation of HIV symptoms, and further science development will make a personal diet modification for each patient possible.