DIET IN DISORDERS OF LIVER...Cirrhosis • The word cirrhosis comes from a French word for orange....
Transcript of DIET IN DISORDERS OF LIVER...Cirrhosis • The word cirrhosis comes from a French word for orange....
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DIET IN DISORDERS OF LIVER
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See inside…..
• Introduction
• Liver diseases
• Dietary care & management
• Conclusion
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Introduction
• Liver is the largest gland in the body, which plays a vital role, performing many complex functions essential for life.
• Liver serves as our body's internal chemical power plant.
• The health of the liver is a major factor in the quality of our
life.
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Liver diseases are
Jaundice
Hepatitis (A,B,C,D,E)
Cirrhosis
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Jaundice
• Jaundice is characterized by yellow colour of skin and tissues
• In jaundice, the blood levels of bile pigments are high
• This is a frequent sign of liver and biliary tract diseases.
• Decreased functioning of the liver or obstruction to the flow of
bile from the liver leads to jaundice.
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Symptoms • The symptoms consists of yellow pigmentation of conjuctiva,
skin and body tissues
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Therapy
• The primary aim is to protect the liver from further stress and help it to function as normally as feasible
• Therefore, a nutritionally adequate diet is basic to avoid
permanent damage.
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Diet The modification of diet is based on
• Generous intake of good quality protein to regenerate tissues and prevent fatty infiltration.
• High carbohydrate intake to spare protein and synthesis of glycogen
• A moderate fat restriction • Providing vitamin supplements and • Ensuring sodium restriction, if there is edema.
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Hepatitis
• Hepatitis is the disease that causes inflammation of the liver can result from viral infections, alcohol, drugs, or toxins.
• There are five types of hepatitis. The most common types are A, B and C.
Hepatitis
Acute
Chronic
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• Hepatitis A is spread by the fecal-oral route and rarely by blood transfusion.
• Hepatitis B is spread by body fluids such as blood, saliva, semen, and vaginal secretions and by contaminated inanimate objects.
• Hepatitis C is primarily parenterally transmitted, with the highest incidence occurring in drug users and hemophilic clients.
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Symptoms Loss of appetite Fatigue Mild fever Muscle or joint aches Nausea and vomiting Abdominal pain
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Dietary principle of hepatic liver disease
• In hepatitis the main therapy consist of nutritionally adequate diet and bed rest.
• The aim is to ensure recovery of damaged tissues and to prevent
further damage.
• In hepatitis a high calorie, high protein diet is given.
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• Calories: 3000-4000 k.cal/day.
• Protein: 1.5 to 2g/day/kg body weight. Ample intake of protein is essential for regeneration of liver cells.
• Fat: A range of 10 to 15 percent of calories as fat is generally recommended.
• Fluids and electrolytes: Sodium is commonly restricted to 2g/day. Fluid intake is usually restricted to 1 liter/day, depending upon the severity of the edema, ascites, and low sodium
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General dietary advice
• Give a full liquid diet in six small feeds, as soon
as patient is able to eat
• Follow it by a soft fiber- restricted diet and then a normal diet
• Maintain healthy calorie intake
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• Eat whole-grain cereals, breads, and grains
• Eat lots of fruits and vegetables
• Go easy on fatty, salty ad sugary foods
• Drink enough fluids
• Reach and maintain a healthy weight
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Avoid foods
Tap water
Junk food
Hydrogenated oils like peanut oil, cottonseed oil
Dairy products
Fruits juices
Artificial sweeteners
Processed foods and alcohol
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Cirrhosis
• The word cirrhosis comes from a French word for orange.
• In cirrhosis the liver becomes fibrous and contains orange
colored nodules that resemble the skin of an orange.
• Cirrhosis, most frequently caused by hepatitis C
or alcoholism.
• Liver cirrhosis is a chronic disease in which there is
considerable damage to its cells, with infiltration by fats
and fibrosis.
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Signs and symptoms of cirrhosis
• Cirrhosis causes anorexia,
• Epigastric pain, and nausea that worsens as the day goes on.
• Abdominal distention
• Vomiting
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• Steatorrhea
• Jaundice
• Ascites
• Edema, and gastrointestinal bleeding.
• The end result of cirrhosis is liver failure, which leads to
hepatic coma.
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Dietary management Patients with cirrhosis require a balanced diet providing
• Energy: High kcal diet (50kcal/kg body weight) is
recommended
• Carbohydrate: Adequate carbohydrate i.e. 300-400 g should
be provided to spare protein
• Protein: 1.0-1.5 g protein/kg/day
• Two much protein will result in an increased amount of
ammonia in the blood, too little protein can reduce healing
of liver.
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Fat: low to moderate fat (25% of kcal) have to be provided if
bile is inadequate.
Vitamins and minerals:
• Fat soluble vitamins and thiamine to be supplemented.
• Fluid and electrolyte balance demands ongoing attention.
• If the client has ascites, sodium probably will be restricted.
• Restriction of fluid intake in hyponatremia.
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Other liver diseases
• In which diet changes aid recovery include Cholestasis and
steatorrhoea.
• In this the bile cannot flow into the small intestine to aid in the
digestion of fat.
• Back up of bile in the liver is called cholestatis. Fat is not
absorbed and is excreted in large amounts in the feces.
• When feces become pale-coloured and foul smelling. This is
called steatorrhoea.
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Conclusion • Common liver disorders include hepatitis; the different
types of hepatitis can be transmitted by food, by body
fluids and wastes, and sometimes by inanimate objects.
• Complete recovery is the usual outcome of hepatitis A,
but hepatitis B is thought to cause 80% of hepatocellular
cancer.
• Vaccines are available to prevent these two types of
hepatitis.
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• Hepatitis C often progresses to a chronic infection that
significantly increases the risk of cancer of the liver or
cirrhosis.
• Cirrhosis an inflammatory condition resulting from tissue
damage by such toxins as excessive alcohol.
• Uncontrolled cirrhosis leads to another major liver disorder,
hepatic encephalopathy.
• Although nutrients and kilocalorie levels required vary with
each condition.