Hepatitis C, also known as hepatitis C viral infection, is a contagious liver disease that affects an estimated 180 million people worldwide, according to 2011 information from the National Institute of Allergy and Infectious Diseases (NIAID). Hepatitis means "inflammation of the liver;" several viruses can cause it. Hepatitis C is a serious disease that usually becomes chronic. It can lead to liver cancer and cirrhosis.
Nutrition in Hepatitis C
While there is no nutritional or pharmaceutical cure for hepatitis C, optimal nutrition is vital if you have liver disease. Your daily diet should supply your nutrient needs with nutritional supplements filling in the gaps if necessary. Of those infected with the hepatitis C virus, 55 to 85 percent develop chronic hepatitis, according to the NIAID. With chronic hepatitis, the immune system continually resists infection. Immune-boosting foods, especially those with antioxidants, can strengthen your immune response.
General Guidelines
While there is no "official" diet for hepatitis C patients, a healthy diet can help repair the continual cellular and tissue damage that the disease causes. In addition, ingesting the proper nutrients may avert liver damage in general -- and liver cancer in particular. Eating unprocessed foods is an excellent choice, as processed foods often contain high levels of sugar and sodium.
Protein, Fats and Carbohydrates
High-quality protein assists the immune system and gives you energy to fight off infections. Too little protein can result in fatigue and weight loss. Good protein sources include fish, eggs, lean meat, poultry, low-fat dairy products, nuts and legumes. The Caring Ambassadors Hepatitis C Program advises you to stick with animal proteins if you are experiencing nausea and find it difficult to eat. Natural monounsaturated fats are recommended including olive oil, canola oil, almonds and avocados. Whole grains, such as brown rice, quinoa and millet are healthy complex carbohydrate options.
Fruits and Vegetables
You should eat 3 to 5 servings of fresh vegetables each day. Recommended preparation methods are steaming, sauteing or adding vegetables to soups and stews. Eat 2 to 4 servings of fresh fruit daily. Munching on a rainbow-colored assortment of fruits and vegetables helps ensure that you get a large range of nutrients. Don't forget to use garlic, onions, leeks, chives and turmeric to spice up your food, as these herbs have robust antioxidant properties, according to "The New Healing Herbs."
References
- National Institute of Allergy and Infectious Diseases: Hepatitis C
- "The New Healing Herbs"; Michael Castleman; 2010
- Caring Ambassadors Hepatitis C Program: Nutrition and Hepatitis C
