When you have hepatitis, you need to make adjustments in your diet. In this sense, it is important to know which foods are preferable to avoid if you suffer from this condition.
That is why we present to you the top 7 prohibited foods for hepatitis. We will also explain what the disease consists of, its causes and forms of transmission, so that you can understand more easily the importance of the nutritional role in hepatitis. Take note!
What is it?
Hepatitis consists of an inflammation of the liver. It can disappear or progress to fibrosis (scarring), cirrhosis, even liver cancer.
Hepatitis viruses are the most predominant cause of hepatitis. This condition can be caused by other infections, toxic substances (such as alcohol or drugs), as well as autoimmune diseases.
It is important to clarify that there are several types of hepatitis, with various causes:
- Viral hepatitis, caused by one of the five hepatitis viruses called types A, B, C, D and E. The most frequent in the United States are A, B and C.
- Alcoholic hepatitis, caused by excessive alcohol intake.
- Toxic hepatitis, caused by some poisons, supplements, chemicals, and medications.
- Autoimmune hepatitis (the patient’s immune system attacks liver cells), the cause of which is unknown, although it is influenced by genetics and environment.
Top 7 forbidden foods for hepatitis
- Raw (or undercooked) seafood.
- Dairy products.
- Badly washed fruits and vegetables (even raw).
- Fizzy drinks.
We recommend that the person with hepatitis consult a nutritionist, so that this specialist, with their treating physician, establishes their nutritional requirements and guides them regarding their daily diet, including providing them with various menu options.
Alcoholic beverages are a predominant risk factor for hepatitis and other liver diseases, such as alcoholic steatohepatitis. Therefore, it is necessary to dispense with its consumption when you have the condition, as well as limit its intake as a preventive measure.
The consumption of dairy products and caffeine can vary depending on the individual, some people are intolerant while others are not.
For its part, the intake of fruits, vegetables and vegetables should be careful, especially if they are consumed outside the home. In general, food should be washed properly and preferably consumed cooked.
In addition to avoiding raw seafood, it is prudent to avoid eating undercooked beef. Another important factor to take into account is water. It must be suitable for human consumption, we even advise boiling and filtering it.
How is it transmitted?
Five hepatitis viruses named by the letters A, B, C, D and E have been identified, which are distinguished by their characteristics.
Hepatitis A and E are transferred by touching food or water that is contaminated with the feces of an infected individual. Specifically, hepatitis E is transmitted by eating undercooked pork, venison, or seafood.
The hepatitis A virus (HAV) can be transmitted through certain sexual practices. In several cases the infection turns out to be mild, most of the people recover and develop immunity against future infections caused by this virus. In other cases the infections can be serious and life threatening.
For its part, the hepatitis C virus is spread by contaminated blood; while the hepatitis D virus occurs in individuals who are already infected with the hepatitis B virus. Those who drink excess alcohol are at greater risk of suffering from alcoholic hepatitis.
In developing countries that in turn have precarious sanitation services, a large percentage of their inhabitants have been infected with the hepatitis A virus. It is important to know that vaccines are available in the world safe and effective that could be used to prevent infection by this virus.
Undoubtedly, having a healthy and balanced diet, paying special attention to the intake of well washed and cooked foods, constitutes a fundamental aspect in both the treatment and prevention of hepatitis of its different types. In addition, in case of suffering from hepatitis, it is very important to carry out a nutritional control by the hand of specialists.