Diets for Hep C People

Diets for Hep C People
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Hepatitis C, HCV, is a major cause of liver disease worldwide, and of the 40,000 Americans that become acutely infected each year, mainly from intravenous drug use, 85 percent go on to develop chronic hepatitis. Chronic hepatitis C is a lifelong disease that can progress to cirrhosis, or scaring of the liver. Though no cure exists, dietary modification may improve some of the symptoms of hepatitis C. As always, before beginning any new diet or treatment, ask your doctor.

Low-Sodium Diet

Approximately 20 percent of chronic hepatitis C cases progress to scarring of the liver, a condition known as cirrhosis. Blood passing through the liver from the intestines becomes congested, resulting in fluid accumulation in the abdomen, or ascites. If you have this condition, you must be on a restricted-sodium diet, according to Melissa Palmer, M.D., who advises restricting sodium to 500 mg per day. Avoid adding salt to food, and reduce your intake of packaged foods, which are often high in sodium.

Vegetarian Diet

Encephalopathy, a condition characterized by altered mental status, is a complication of hepatitis C. According to Dr. Palmer, a total vegetarian diet that restricts the animal protein found in foods-- such as meat, eggs and dairy -- helps reverse encephalopathy and improve mental function. Limit protein intake to 60 to 80 mg per day, and because certain fruits and vegetables are lower in protein than animal products, a vegetarian diet reduces the risk of exceeding recommended protein intake.

Low-Iron Diet

Hepatitis C can compromise your liver's function and cause iron to accumulate in the blood, a condition known as hemochromatosis, and in your liver, further damaging this organ. If you have elevated blood iron levels in association with hepatitis C, avoid taking iron supplementation. Dr. Palmer also recommends restricting the intake of foods high in heme iron, such as red meats and liver, and to avoid using iron-coated cookware. Non-heme iron, which occurs in plant foods, is not stored and therefore does not need to be restricted.

References

  • "Current Medical Diagnosis and Treatment"; Stephen J. McPhee; 2009
  • "Pathologic Basis of Disease"; Vinay Kumar, M.D.; 2005
  • LiverDisease.Com

Article reviewed by Jenna Marie Last updated on: Dec 15, 2010

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