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| Departments » Nutrition » Case Study » Anaemia & Chest Infection |
Note - the monographs are provided for educational purposes only, and are not to be used for self-medication.
Specific Nutrient Requirements
Recommended micronutrients for treatment of this condition are presented in table 5.
| Micronutrient | Reason |
| B Complex | Especially
.
B6 Needed for proper absorption of B12 Synthesis of nucleic acids for antibody production Haemaglobin production Deficiency can lead to anaemia (hypochromic, microcytic, anaemia) B9 Needed for RBC production Deficiency can result in megaloblastic anaemia Deficiency also results in reduced WBCs and reduced ability to fight infection B12 Needed for RBC production Deficiency can result in pernicious anaemia |
| Vitamin A | Useful for
anaemia important for haemaglobin synthesis.
Maintains lining of respiratory mucosa deficiency leads to increased risk of infection Immune function |
| Vitamin C | Enhances
absorption of dietary Iron
Works with folic acid in haemoglobin synthesis, and with B12 in foluc acid activation Protects A and E from oxidation Immune function antiviral, antibacterial |
| Vitamin E | Useful in
anaemia protects RBC membranes and reduces haemolysis
Increases resistance to bacterial and viral infection Correlation between deficiency and lung disease 2 Protects against oxidation of A and C |
| Iron | Needed to
produce Haemaglobin
Stimulates the immune system |
| Copper | Needed to activate enzyme that breaks down Iron to appropriate form. |
| Zinc | Immune function |
Table 5 Micronutrients recommended for the treatment of anaemia and chest infection.
Diet Notes
- Increase intake of protein to help manufacture of WBCs to fight infection.
- Increase water and fluid intake to prevent dehydration from infection.
- Diet should include plenty of fruit and vegetable juices, especially citrus.
- Avoid dairy and mucous forming foods.
- Considerations of heme and non-heme sources of iron. Non-heme difficult to absorb mix with Vitamin C or heme sources to encourage absorption.
- Avoid oxalic-acid forming foods: fizzy drinks, caffeine, chocolate, red meat.
|
Diet for Anaemia and Lung Infection |
Vitamin A IU |
Vitamin C mg |
Vitamin E IU |
Vitamin B Complex |
Iron mg |
Zinc mg |
Copper mg |
|||||||
|
1 |
2 |
3 |
5 |
6 |
9 |
12 |
||||||||
|
Breakfast |
||||||||||||||
|
Fruit Juice (Orange) |
194 |
97 |
0.077 |
0.23 |
0.07 |
0.1 |
0.5 |
0.09 |
109 |
0 |
0.2 |
0.1 |
0.11 |
|
|
Museli |
1/2 Cup |
20 |
0 |
5.5 |
0.34 |
0.14 |
1 |
0.4 |
0.2 |
23 |
1.5 |
1.1 |
1 |
0.16 |
|
Eggs (boiled) |
2 |
1,180 |
0 |
0.83 |
0.08 |
0.28 |
0 |
1.8 |
0.12 |
48 |
1.32 |
2 |
1.4 |
0 |
|
Milk (Full Cream) |
1/2 Cup |
38.4 |
0.28 |
0.031 |
0.1 |
0.1 |
0.2 |
|||||||
|
All day snack |
||||||||||||||
|
Pumpkin Seeds |
33gm |
128.52 |
0.6 |
0.3 |
0.0714 |
0.1071 |
0.595 |
0.1 |
0.1 |
16.3 |
0 |
3.73 |
2.499 |
0.5 |
|
Almonds |
33gm |
0 |
0.2 |
16 |
0.0595 |
0.2023 |
1.071 |
0.119 |
0.0714 |
21.42 |
0 |
1.55 |
1.666 |
0.4 |
|
Sunflower Seeds |
66gm |
32.9868 |
0.6 |
59.4 |
1.5315 |
1.6493 |
3.06306 |
0.924 |
0.4 |
104.6 |
0 |
4.69 |
3.299 |
0.3 |
|
Carrot (Raw) |
2 |
40506 |
14 |
2 |
||||||||||
|
Lunch |
||||||||||||||
|
Sardines |
2 oz |
54 |
0 |
0.16 |
0.02 |
0.05 |
1.3 |
0.4 |
0.04 |
3 |
2.2 |
0.7 |
0.3 |
0.1 |
|
Tomato |
1 |
1394 |
21.6 |
0.5 |
0.07 |
0.06 |
0.7 |
0.3 |
0.06 |
12 |
0 |
0.6 |
0.1 |
0.1 |
|
Rye Bread (Crisp) |
4 pieces |
0 |
0 |
0.5 |
0.64 |
1.12 |
0.4 |
2.4 |
0.96 |
112 |
0 |
7.2 |
12.8 |
2 |
|
Orange |
1 |
269 |
69.7 |
0.314 |
0.11 |
0.05 |
0.4 |
0.3 |
0.08 |
40 |
0 |
0.1 |
0.1 |
0.1 |
|
Guava Juice |
250ml |
1980 |
458.75 |
2.8 |
0.125 |
0.125 |
3 |
0.375 |
0.3575 |
35 |
0 |
0.78 |
0.575 |
0.1 |
|
Dinner |
||||||||||||||
|
Steamed Clams |
50gm |
242 |
11.05 |
- |
0.1 |
0.18 |
1.45 |
0.35 |
0.05 |
14.4 |
49.45 |
14 |
1.35 |
0.7 |
|
Black Eye Peas |
33gm |
5 |
0.1 |
0.1 |
0.1 |
0.02 |
0.2 |
0.1 |
0.03 |
146.67 |
0 |
1 |
0.4 |
0.1 |
|
Potato (Baked w/skin) |
1 med |
0 |
15.6 |
0.012 |
0.132 |
0.042 |
1.98 |
0.66 |
0.42 |
13.2 |
0 |
1.68 |
39 |
0.6 |
|
Orange |
1 |
269 |
69.7 |
0.44 |
0.11 |
0.05 |
0.4 |
0.3 |
0.08 |
40 |
0 |
0.1 |
0.1 |
0.1 |
|
Total |
46312.9 |
759.2 |
89.0 |
3.8 |
4.25 |
15.86 |
9.03 |
3.06 |
738.59 |
54.47 |
39.37 |
64.69 |
5.37 |
|
Diet Analysis
The micronutrients provided by the proposed diet are summarised in table 6.
| Micronutrient |
Amount in diet |
Therapeutic Dose | Comment |
| Vitamin A | 46,313 IU | 30,000 100,000 IU | On target |
| Vitamin C | 759 mg | 4 10 gm | Low |
| Vitamin E | 89 IU | 250 IU | Low |
| Thiamine (B1) | 4 mg | 10 200 mg | Low |
| Riboflavin (B2) | 4 mg | 10 50 mg | Low |
| Niacin (B3) | 16 mg | 100 6000 mg | Low |
| Pantothenic Acid (B5) | 9 mg | 50 1000 mg | Low |
| Pyridoxine (B6) | 3 mg | 10 200 mg | Low |
| Folic Acid (B9) | 738 m g | 400 2000 m g | On target |
| Cyanocobalamin (B12) | 54.5 m g | 5 50 m g | On target |
| Iron | 39 mg | 10 50 mg | On target |
| Copper | 5 mg | 2 5 mg (RDA) | Should be about 1/10 Zn |
| Zinc | 65 mg | 15 50 mg | Should be about 10 x Cu |
Table 6 Summary of micronutrient levels provided by proposed diet.
1. Osiecki H, The Physicians Handbook of Clinical Nutrition 5th Edition, Bioconcepts Publishing, Queensland, 1998.
2. Kirschmann, GJ, Kirschmann, JD, Nutrition Almanac 4th Edition, McGraw Hill, New York, 1996.
3. Murray M, Pizzorno J, Encyclopaedia of Natural Medicine, Little, Brown and Company, Boston, 1995.
4. Bridgman, K, We Are What We Eat! Volume 5 Minerals, Nature Care College, Sydney, 1997.