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Dietary guidelines for sickle cell disease: Nutritional essentials and beyond

Dietary considerations for Sickle Cell Disease: Foods to incorporate and additional details

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Nutritional Guidelines for Managing Sickle Cell Disease, Explored
Nutritional Guidelines for Managing Sickle Cell Disease, Explored

Dietary guidelines for sickle cell disease: Nutritional essentials and beyond

Sickle cell disease (SCD) is a group of inherited disorders that affect a protein in red blood cells called hemoglobin, causing them to become hard and sticky, leading to various complications. With over 10 million people in the United States and over 20 million globally affected by SCD, a significant focus has been placed on managing the disease through diet and lifestyle changes.

Individuals with SCD are recommended to follow a nutrient-rich, balanced diet emphasizing folic acid intake, adequate hydration, and avoidance of processed foods. This approach aims to improve symptoms, prevent complications, and address nutritional deficiencies commonly associated with SCD.

Folic Acid Intake

Because SCD causes chronic breakdown of red blood cells, patients need higher folic acid to support the production of new red blood cells and reduce anemia-related complications. Folic acid supplements are standard, and natural folate-rich foods such as leafy greens, legumes, and fortified cereals provide additional benefits for energy and immune function. Examples of foods that may be included in a diet for SCD based on the Dietary Guidelines for Americans (DGA) include avocados, pears, blueberries, apricots, bananas, prunes, apples, dates, cucumber, raisins, honeydew and watermelon melons, asparagus, beets, broccoli, Brussels sprouts, cabbage, carrots, green beans, cauliflower, celery, turnips, zucchini, spinach, squash, bell peppers, eggplant, mushrooms, peas, potatoes, radishes, beans, oats, rice, quinoa, barley, brown rice, eggs, nuts, fish, lean meat and poultry, low-fat milk, yogurt, soy milk, cottage cheese, and whole grains.

Adequate Hydration

Staying well-hydrated is critical to reduce the risk of sickle cell crises by preventing red blood cell sickling and clogging blood vessels. Patients should drink plenty of fluids regularly. The Centers for Disease Control and Prevention (CDC) recommend that people with SCD drink fluids regularly.

Balanced Meals

Balanced meals with lean proteins, whole grains, fruits, and vegetables support general health, address malnutrition risks common in SCD, and reduce inflammation. Avoiding highly processed foods and sugary drinks helps minimize inflammatory triggers that may worsen symptoms.

Zinc Supplementation

Children with SCD have a high risk of zinc deficiency, which may be due to chelation therapy and regular blood transfusions. Incorporating zinc into a diet by eating foods rich in zinc, such as nuts, fish, meat, pulses, dairy products, and whole grains, may help meet the body's demands.

Nutritional Interventions

Nutritional interventions like ready-to-use therapeutic foods (RUTFs) have been researched, especially in children with severe malnutrition and SCD, suggesting focused nutritional support can improve recovery and health outcomes.

While some traditional herbal remedies are explored, they require cautious evaluation for safety and efficacy, and should not replace standard nutritional and medical care.

The World Health Organization endorses these dietary and lifestyle practices as part of a comprehensive approach to manage SCD and improve quality of life alongside medical treatments. By addressing the nutritional deficiencies associated with SCD, it is hoped that the severity of SCD symptoms can be reduced and a person's quality of life improved.

Healthcare professionals may also recommend children with SCD take zinc supplements to enhance growth and reduce the risk of bacterial infections, lack of blood flow to certain areas of the body, and hospitalizations.

In people with SCD, red blood cells break down faster than in those without SCD, and folate may help replace red blood cells. Some researchers hypothesize that people with SCD are at risk for folate deficiency due to their bodies producing more red blood cells than usual.

Addressing the nutritional deficiencies associated with SCD may help reduce the severity of SCD symptoms and improve a person's quality of life.

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