Nutritional needs of patients with tuberculosis are highly variable. These depend on the underlying disease process, the patient’s age and previous nutritional status.
It was found that most patients with tuberculosis, decrease your appetite, have altered taste and suffer muscle weakness. In addition, the nutritional alteration is evident in these patients, who often have a body weight 10 to 20% less than the ideal weight.
For treatment of TB to be successful, must be accompanied by a balanced diet rich in protein (beef, chicken, fish), carbohydrates found in the tubers (potato, sweet potato, cassava), rice, cereals (wheat, quinoa and amaranth) and beans to be added to the unsaturated fat (corn oil or soybean oil), vitamins A, B and minerals.
Patients with TB should eat plenty of fruits and vegetables, healthy diet that is complete, especially in yellow to help improve your immune system.
The TB patient should avoid the following foods: white bread, white sugar, refined cereals, puddings, pies, cakes and canned and preserved foods.
You should also avoid strong tea, coffee, spices, vegetables in brine or vinegar and sauces.
TB patients should refrain from eating fried foods and opt instead for a healthy diet rich in protein and carbohydrates, using the daily recommendations.
According to experts, people with tuberculosis simple, should eat three main meals (lunch and dinner breakfast.) plus two snacks.
In case of developing multi-resistant tuberculosis, you must eat solid food – and soups – from six to eight times a day, to meet the nutritional requirement.
The main thing in diets for tuberculosis is calcium intake. As the milk one of the main sources of this mineral can be taken freely.
Iron supplementation is essential if a patient suffers from hemorrhoids, and given that TB is an infectious disease, resulting in urinary loss of ascorbic acid, so supplementation is important in the diet, with lemon, orange, lime and other foods rich in vitamin C.