Malaria is a life-threatening disease caused by a parasite that is transmitted by mosquitoes. The disease is prevalent in Africa, South America and Asia but is less common in the U.S. Most of the malaria cases reported in the U.S occur in people who engage in regular international travel. If you are diagnosed with malaria, your doctor may advise you to eat certain foods.
Dehydration
During the acute stage malaria, you are more likely to suffer from dehydration, according to the Institute of Community Medicine. Malaria causes symptoms such as frequent vomiting, profuse diarrhea, high fever and profuse sweating, which may cause you to lose excess body fluids. Malaria causes loss of appetite. You may develop dehydration due to decreased oral intake.
Fluids
A clear liquid diet can help hydrate your body as you recover from malaria, according to the health information website Times Wellness.com. A clear liquid diet also helps replace the electrolytes that are lost through vomiting, diarrhea and sweating. Clear liquids include foods such as gelatin, black coffee or tea, fruit juice without pulp and clear broth.
Balanced Diet
The doctor may advise you to resume a regular balanced diet once you are discharged from hospital, according to the Institute of Community Medicine. Eat small, frequent meals instead of large meals to help reduce gastrointestinal symptoms. Avoid foods such as deep fried foods, coffee, tea and alcohol, according to Times Wellness.com. These foods can worsen the gastrointestinal symptoms of malaria.
Iron-Rich Foods
During malaria transmission, plasmodium parasites enter your bloodstream and destroy red blood cells, which are blood cells that are important for transporting oxygen-rich blood from the lungs to the whole body. Prolonged untreated malaria can cause anemia. Seek early treatment for malaria to prevent anemia. Increase intake of iron-rich foods to help your body replace the red blood cells that are destroyed by malaria parasite, according to Times Wellness.com. Food rich in iron include red meat, beef liver, beans and green, leafy vegetables such as spinach.
