Parkash Meghwar

Human immunodeficiency virus (HIV) is a chronic retrovirus that causes acquired immunodeficiency syndrome (AIDS). The AIDS is the final stage of the HIV virus that attacks the body’s immune system and destroys white blood cells needed to fight infection. The HIV treatment has come a long way. People with HIV have access to medicines, including antiretroviral therapy (ART), and if taken as directed can live long and healthy lives.

In addition to ART, many people living with HIV are interested in natural ways to support their health, including diet and nutritional supplements. People living with HIV have higher requirements for certain nutrients and are more likely to be malnourished than the general population. People with HIV have a higher risk of malnutrition. Energy requirements are approximately 10% higher in asymptomatic HIV patients and 20-30% higher in symptomatic HIV patients.

Although people with HIV are known to have higher protein requirements than people without HIV, there are currently no guidelines for protein intake for people with HIV. This may be due to immune system dysfunction, increased nutritional requirements, decreased nutrient absorption, and ART-related side effects. Over the time, studies have shown that people with HIV are likely to be deficient in many vitamins and minerals, including vitamin D, vitamin B12, folic acid, selenium, vitamin E, and vitamin B6.

Get a raise

Eating a diet rich in protein, healthy fats, and fiber can help reduce its side effects associated with ART and HIV, such as insulin resistance and hyperlipidemia. Vitamin D supplements have also been shown to help increase vitamin D levels in the body, reduce inflammation, protect bone health, and improve CD4 levels. Supplementing with other nutrients may also help people with HIV. Eating foods rich in vitamins and minerals can benefit people with HIV and AIDS. Fruits, vegetables, and whole grains are good sources of nutrients.

For people with HIV, good nutrition supports overall health and helps maintain the immune system. It also helps people with HIV maintain a healthy weight and absorb HIV medications. Food and water can be contaminated with bacteria that cause illness (called food poisoning or food poisoning). Because HIV damages the immune system, food poisoning can be more severe and longer-lasting in people with HIV than in people with healthy immune systems. Food safety is the way food is selected, handled, prepared and stored to prevent foodborne illness. Following food safety guidelines helps reduce the risk of foodborne illnesses.

People with HIV are at high risk for food poisoning (food poisoning) and should take certain precautions to reduce these risks. The U.S. Department of Health and Human Services recommends that people with HIV avoid foods that can cause food poisoning, such as raw eggs, raw meat, unpasteurized dairy products, and seafood. Also wash fruits and vegetables before eating.

According to the Academy of Nutrition and Dietetics (AND), a nutritious diet has several benefits for people living with HIV or AIDS, including:

• Improved resistance to infections and complications
• Reduce side effects of medications
• Relief of HIV symptoms
• Improve people’s quality of life

These foods include:

• Fruit: Eat a variety of fruits of different colors, such as blueberries, peaches, and grapes.
• Vegetable: Vary your vegetable intake to include different colored vegetables such as cabbage, spinach, and beets.
• Full grain: These foods contain dietary fiber. Examples include oats, brown rice, and 100% whole grain bread.
• Protein: Good sources include beans, eggs, low-fat dairy products, fish, poultry, and lean meats. • Low-fat dairy products:
• Examples include low-fat cottage cheese, milk, and yogurt.

Foods and beverages that people with HIV or AIDS and a weakened immune system should avoid include:

• Salt: Foods with the highest sodium content include cold meats, soups, breads, pizza, and sandwiches.
• Sugar: This includes sweet drinks and desserts such as ice cream, cakes, cookies, tarts and pastries.
• Unhealthy Fats: These include saturated fats found in fatty meats and palm oil. You should also avoid trans-fats in processed foods, including partially hydrogenated oils. A person is infected with HIV or AIDS and has a weakened immune system. Proper nutrition and diet help your immune system fight infections. Certain eating habits can also help manage many of the eating problems that people with HIV or AIDS can have, such as nausea and difficulty swallowing. A balanced diet for people living with HIV or AIDS includes fruits, vegetables, whole grains, lean meats, and low-fat dairy products. Also, limit your intake of foods high in salt and sugar, and foods high in saturated and trans-fats.

Good nutrition is very important for long-term health and well-being. Research shows that people living with HIV eat healthy foods in appropriate amounts on a regular basis, tolerate HIV treatment, maintain a healthy weight, and feel better overall. Professionals often use the term ‘nutritional status’ to describe whether you are getting the right amount of nutrients from your diet. Diet here means everything you eat and drink, not specific dietary restrictions for weight loss.

HIV-related changes in any of these factors can affect nutritional status. Over time, this can lead to a variety of problems, including:

• Weight loss
• Muscle wasting (muscle loss)
• High levels of fat and sugar in the blood
• Not getting enough vitamins and minerals.

Some important recommendations

Regular exercise helps reduce the risk of HIV- and ART-related complications, such as high blood fat levels and loss of muscle mass. It also helps improve overall quality of life and mental health. Sleep disturbance such as sleep apnea and insomnia can adversely affect health and worsen disease progression, so it’s important to see a doctor. If you are HIV-positive, nutritional deficiencies can have a negative impact on your health and exacerbate disease progression. Smoking is more life threatening to people with HIV than the general population and can lead to a variety of health complications, including lung cancer. If you currently smoke, you should take steps to quit. It is best to limit your alcohol intake. If you’re having a hard time quitting after starting to drink in moderation or drinking, or if you feel you need or depend on alcohol, you’ll feel empowered to seek support.

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Parkash Meghwar is M. Phil Scholar at Department of Food Science and Technology, University of Karachi.

The post Diet-based interventions for HIV first appeared on Sindh Courier.

Tando Jam

Sindh Agriculture University Tando Jam in a meeting on Friday discussed the issues related to lack of nutritional foods in Sindh and launching of diploma courses and preparation of curriculum for such knowledge in universities.

The meeting on new curriculum of the “Program for Improved Nutrition in Sindh” (PINS) funded by the European Union and Accelerated Action Plan (AAP), Government of Sindh, was held with Vice Chancellor Dr. Fateh Marri in the chair, at conference hall of the university.

The experts participating the meeting viewed that agriculture production has lost the nutrition due to the lack of nutrition in the agricultural lands of Sindh.

According to them the child mortality in Thar is due to malnutrition, and noted that more than 23% children are lost before birth due to lack of food for pregnant women.

Dr. Ayesha Aziz, Senior Nutrition Advisor, EU, Mushtaq Ahmad Shahani, Agriculture Strategic Advisor, and Muhammad Akbar Raza, Livestock and Agriculture Strategic Advisor, Dr. Qamaruddin Chachar, Dean, Faculty of Crop Production, Dr. Jan Muhammad Marri, Dean, Faculty of Crop Protection; Prof. Dr. Muhammad Ismail Kumbhar, Director, University Advancement and Financial Assistance; Dr. Saba Ambreen Memon, Chairperson, Department of Horticulture, Dr. AIjaz Ahmed Soomro Chairman Department of Agronomy and others were present during meeting.

Vice Chancellor Dr. Fateh Marri said Sindh’s children are suffering from severe malnutrition, poverty. “Lack of nutrition and minerals in pregnant women causes declining health of children and rapidly losing their weight, height and mental health,” he said.

Dr. Ayesha Ahmed said that said that Sindh Agriculture University in collaboration with Health, Population Welfare, Education, Livestock, Fisheries, Social sciences and other departments, will start a diploma and degree program so that the graduates of university can render services in the related fields.

Dr. Jan Mohammad Marri, Dean, Faculty of Crop Protection, said that Thar is the only area in Sindh where more children are dying due to malnutrition, therefore project should be started at Umerkot campus of SAU.

Mushtaq Ahmad Shahani said that new curriculum and degree program on health, nutrition, agricultural products and human development should be included in the in public sector universities so that future generations can be protected from malnutrition.

Prof. Dr. Ismail Kambhar said that SAU already has such subjects, but new research can be done jointly with national and international organizations in the field. He said that the problem of nutrition is not only related to the health sector but also the purchasing power and economic problems of the people.

Muhammad Akbar Raza, Dr. Saba Ambreen Memon, Dr. Gulfam, Dr. Tehseen Fatima Miano, Dr. Asiya Panhwar, Dr. Asadullah Marri, Dr. Shoaib Pirzada, Dr. Farman Siyal and others were also present on the occasion.

Degree Courses on Halal Products

On Thursday, the SAU held consultation on introducing degree courses on production of Halal Foods, as there is huge market for halal products available in the world.

Consultation organized by the Animal Product Technologies Department was held at Faculty of Animal Husbandry and Veterinary Sciences, presided by Prof. Dr. Fateh Marri, Vice Chancellor.

The meeting decided to introduce new degree courses in consultation with investors for production of milk, meat, leather and its by-products as per international standards.

Vice Chancellor said that SAU will also consult with investors for introducing modern technology and new courses in the manufacture and research of halal products and in this regard, exporters and investors will be invited to the university.

Prof. Dr. Syed Ghiyasuddin Shah Rashdi, Dean, Faculty of Animal Husbandry and Veterinary Sciences, said that the laboratories of the faculty need to be equipped with more modern equipment, through which the nutrition, quality and contains of dairy, agriculture, food and bakery products can be improved and product can be checked.

He said that the experts in the faculty have the potential to run projects in various dairy products, meat and other fields as per industry standards, which would not only develop the food industry but also create many business opportunities for the trained graduates.

Dr. Syed Attaullah Shah, Chairman, Animal Products Technologies, said that there is a need to set up Dairy and Meat Testing Laboratories for exporting meat worldwide.

PhD Scholars from various universities of China Dr. Munir Ahmed Jamali, Dr. Shabbir Ali Barham, Dr. Saleem Kalhoro, Dr. Gulbahar Khaskheli said that through processing technology, meat paste preparation enhances the shelf life of meat while packed milk, yogurt, Lassi and other products can be exported, while industrial businesses such as packaging of lassi in different flavors and other food items can be exported to Muslim countries. (PR)

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