Diet and Nutrition for People with HIV/AIDS

Good nutrition is important for all people, but it is essential for people infected with HIV. As we all know, all the aspects related to nutrition are not taken into account when we talk about HIV infection, but the focus is on pharmacological and clinical treatment, forgetting the importance of food. However, in the different stages of HIV infection, the risk of malnutrition increases considerably and the diet affects both digestion and food utilization.

It should be borne in mind that good nutrition has no positive relationship in HIV prevention or in curing AIDS, but it can help the body to resist the effects of the disease, delaying its development process.

Bearing in mind the relationship between good nutrition and improved quality of life for people infected with HIV, this article will provide nutritional recommendations to maintain nutritional status, accelerate recovery from infections, and improve drug tolerance.

What is HIV?

HIV (Human Immunodeficiency Virus) is the virus that causes AIDS (Acquired Immunodeficiency Syndrome). This virus is passed from person to person through blood or blood contact. A pregnant woman who is infected can also pass HIV to her baby during pregnancy or childbirth, as well as when breastfeeding or breastfeeding. If a person is infected with HIV does not mean that he has AIDS, however, sooner or later he will develop AIDS.

Nutrition and HIV Recommendations

For people infected with HIV, nutrition and diet play a very important role both in maintaining an appropriate body weight and in favoring certain processes such as:

Better assimilate pharmacological treatment.
Avoiding malnutrition
Helping to strengthen the immune system
Collaborate in the construction and repair of cells and tissues of the organism.
To meet this important role of diet in those infected by HIV should be consumed many proteins and carbohydrates, but regulate the consumption of fats.

 

Proteins
(Fish, meats, nuts, beans, poultry, eggs, etc.)
 help us in the growth and repair of cells and in the formation of antibodies
Carbohydrates
(Bread, potatoes, cereals, rice and pasta).
They provide energy and is easy to assimilate
Greases
(nuts, seeds, and olive oil)
Provide reserve energy, it is recommended not to exceed the consumption of fats, in addition to consuming unsaturated fats (nuts, seeds, and olive oil); while unsaturated fats (butter and animal products) are not recommended.
Vitamins
(vitamin A, B complex, vitamin C, D, E and K)
help us as regulators of various metabolic processes, these are found in chemicals essential for the functioning of our body.
Minerals
(Calcium, Phosphorus, Magnesium, Iron, Zinc, Iodine, Selenium, Copper, Manganese, Fluoride, Chromium and Molybdenum).
They help us metabolize fats, vitamins and carbohydrates
Water Help us to reduce the side effects of medications.

You should not eat foods that are not well washed to avoid possible stomach infections, washing hands well, avoiding raw or poorly cooked eggs, stored foods or expired products and preferably consume bottled water.

Let’s give you an example of a menu to serve as a guide, knowing that you can make all the combinations that happen to you using vegetables, meat, fish, dairy, eggs, etc.

 

Breakfast
Half Morning
 Lunch
 Snacks
Dinner
Tea with milk, Coffee with milk.

Cookies, cereal or toast.

1 natural juice
1 yogurt
Salad (lettuce, tomato, corn, tuna)

Fish with boiled or roasted potatoes.

1 homemade meringue
(beat 2 egg whites to the point of snow, add sweetener and a touch of cinnamon).
 
Vegetable soup.
Grilled chicken.

1 yogurt.