Fever and Dietary considerations

What happens when you have fever? You tend to be cranky, listless and don't feel like eating anything. But this can have an adverse effect on the body's ability to cope with the stress of infections, fevers and disease. The interaction between nutrition and a disease is synergistic, that is, poor nutritional status lowers the body's resistance to infection and infections aggravate the condition of malnutrition. Persons who are undernourished not only succumb to infections more readily but also take more time to recover. That is why your diet is of utmost importance when you are fighting an infection like fever.

Health consequences of fever

• An increase in basal metabolic rate. The body metabolism increases by 13 per cent for every degree celsius rise in body temperature
• A decrease in body's glucose stores.
• Increased breakdown of proteins
• Excessive loss of body water due to increased perspiration
• Increased loss of body electrolytes- sodium and potassium

Dietary considerations

The diet in fever depends on the cause of the fever and the severity. In general, the following guidelines should be taken care of:

Energy: When body temperature rises the caloric requirements may be increased up to 50 per cent depending on the temperature. Initially the patient is able to ingest small quantities but these should be increased gradually. It is recommended that patients should eat bland and easily digestible foods such as dalia, khichri, boiled rice, freshly made chappati and bread to meet their energy requirements.

Proteins: In a prolonged fever the protein intake should be about 100 grams per day. This is better utilized when the calories intake is sufficient. Drinking high protein supplements can increase the protein intake. Homemade cottage cheese, soft-cooked egg, pulses, and milk should be taken in to replenish protein requirements.

Carbohydrates: The decreasing glucose stores are replenished by increasing the intake of the carbohydrates. Any sugar such as glucose, cane sugar etc may be taken.

Fat: The energy intake is increased rapidly with an increased intake of fat. Butter toasts, creamed soups or fruit cream can meet this. However, excessive of fried foods retards the digestion process.

Minerals: The extensive loss of minerals should be replenished by liberal intake of salty foods. Generally all foods are a rich source of potassium. Since the dietary intake reduces in fever, there is a depletion of this mineral. However, with an increase in intake the supply is again maintained. Fruit juices are a particularly rich source of this mineral.

Vitamins: Fever medications interfere with the synthesis of some B complex vitamins. As a result the requirements increase during fever. A short-term supplementation therapy should be followed as per the doctor's advice.

Fluids: The fluid intake should be increased to compensate for the excessive losses from the skin. Increasing the intake of beverages, soups, juices and water can take care of this.

To facilitate the digestion and absorption process, bland and easily-digestible foods should be given to the patient. Increase the frequency of the intake and give in small quantities every two to three hours. This permits adequate nutrition without overtaxing the digestive system. Besides, the diet should be rich in milk, protein rich foods, fruits and vegetables. A slight awareness of the importance of diet in fever can help in safeguarding your health.