Hepatitis C Diet: Foods to Eat and Avoid

Hepatitis C (HCV) is a virus which causes chronic infection with viral particles in the blood. HCV is transmitted through contact with infected blood or body fluids such as saliva, urine, feces, vomit and sweat. There are two types of HCV: 1) Hepatocellular Viral Infection (HCV), which includes hepatitis B and hepatitis C; 2) Non-Apoerotic Acute Respiratory Syndrome (NAARS). NAARS is caused by other viruses than HCV.

The most common symptoms of HCV include fatigue, weight loss, muscle pain, nausea and vomiting. Other symptoms may include jaundice (yellowing of the skin and eyes), hemolytic uremic syndrome (HELLS!

it means kidney failure!), seizures, coma and death. The disease progresses rapidly and can lead to liver cancer.

There are several risk factors for HCV infection including: age under 25 years, African American race, HIV/AIDS status, smoking, alcohol use and injection drug use. People with certain medical conditions such as diabetes mellitus type II, cirrhosis of the liver or cirrhosis due to alcoholism are at increased risk of developing HCV complications.

Fortunately, there are effective treatments available to manage and treat the disease. The standard treatment consists of a combination of antiviral drugs (interferon and ribavirin) taken for up to 48 weeks.

New antiviral drugs such as sofosbuvir (Sovaldi) can also be used to treat the disease. All these treatments have a high rate of success but they also have side effects.

According to the World Health Organization (WHO), there are more than 200 million people worldwide infected with the hepatitis C virus. The majority of people living with the disease are in Africa, Asia and Eastern Europe.

Unfortunately, many people who are infected do not know that they have the disease as there are often no symptoms during the early stages of infection. By the time someone discovers they have the virus it may be too late to receive treatment.

You are also at risk of getting infected with hepatitis if you share a needle or syringe with an infected person or have had a blood transfusion before 1992 in which infected blood was used.

Fortunately, a vaccine is available to prevent hepatitis A and B. It is recommended that people travelling to regions with a high rate of HBV infection (such as sub-Saharan Africa, the Middle East, Southeast Asia and the Pacific Islands) should be vaccinated against the disease.

The only way to prevent or manage the disease is to practice good hygiene and safe habits. This includes: washing your hands with soap after going to the toilet and before preparing food; avoiding sharing towels and toothbrushes; and never sharing needles, syringes or other items that have come into contact with blood.

We know a lot about hepatitis diet protein. In this article we will talk about foods that are beneficial to patients suffering from hepatitis.

In addition, different points of view can be said about c diet menu.

Sources & references used in this article:

Counselling patients with hepatitis C by JP Zarski, V Leroy – Journal of hepatology, 1999 – Elsevier

Using pegylated interferon and ribavirin to treat patients with chronic hepatitis C by RP Ward, M Kugelmas – American family physician, 2005 – aafp.org

Lay management of chronic disease: a qualitative study of living with hepatitis C infection by EP Stoller, NJ Webster, CE Blixen… – American journal of …, 2009 – ingentaconnect.com