Malaria and typhoid fever are two common infectious diseases that affect millions of people around the world, particularly in tropical and subtropical regions. Both illnesses can be debilitating and potentially life-threatening if not treated promptly and properly. While medical intervention is crucial in the treatment of these diseases, dietary choices also play a significant role in the recovery process. In this article which is in accordance to health line, we will explore the types of foods you should avoid when treating malaria and typhoid to ensure a faster and more effective recovery.
However, what is malaria and typhoid and how do they affect the body.
Malaria:
Malaria is a parasitic infection caused by the Plasmodium parasite, transmitted through the bite of infected female Anopheles mosquitoes.
Common symptoms of malaria include fever, chills, sweating, fatigue, muscle aches, and headaches. Severe malaria can lead to complications such as organ failure and even death, making early treatment crucial.
Typhoid:
Typhoid fever is a bacterial infection caused by Salmonella typhi, primarily spread through contaminated food and water.
Symptoms of typhoid include high fever, weakness, abdominal pain, headache, and diarrhea or constipation.
Without proper treatment, typhoid can result in severe complications, including intestinal perforation, which is life-threatening.
Now that we have a basic understanding of these diseases let’s delve into the types of foods to avoid during their treatment.
Foods to Avoid When Treating Malaria and Typhoid
Raw or Undercooked Meat and Seafood:
One of the primary dietary precautions to take when treating malaria and typhoid is to avoid consuming raw or undercooked meat and seafood. These foods can be potential sources of harmful bacteria and parasites, which can exacerbate your illness and lead to severe complications.
Raw or undercooked meat, such as beef, pork, chicken, and seafood like sushi or oysters, can contain bacteria like Salmonella, E. coli, or parasites like tapeworms. These pathogens can worsen your gastrointestinal symptoms and prolong your recovery.
Instead, opt for well cooked and thoroughly heated meat and seafood. Proper cooking kills harmful bacteria and parasites, reducing the risk of infection and complications.
Unpasteurized Dairy Products:
Dairy products like milk, cheese, and yogurt are excellent sources of essential nutrients such as calcium and protein. However, during the treatment of malaria and typhoid, it’s advisable to avoid unpasteurized or raw dairy products.
Unpasteurized dairy can contain harmful bacteria such as Listeria, Salmonella, and E. coli, which can cause food borne illnesses. These infections can further weaken your immune system, making it harder for your body to fight off the malaria or typhoid infection.
Choose pasteurized dairy products, which have been treated to kill harmful bacteria while preserving the nutritional value of the food.
Raw Vegetables and Fruits:
Fresh fruits and vegetables are typically an essential part of a healthy diet due to their vitamins, minerals, and fiber content. However, when you have malaria or typhoid, it’s essential to exercise caution when consuming raw produce.
Raw fruits and vegetables can be contaminated with harmful bacteria and parasites, especially if they have been washed with contaminated water. To reduce the risk of infection, choose cooked or steamed vegetables and peeled fruits during your illness.
Additionally, ensure that the water used for washing and preparing fruits and vegetables is safe and properly sanitized. Drinking or using contaminated water can lead to further complications.
Street Food and Unhygienic
Eateries:
While street food can be delicious and convenient, it’s generally advisable to avoid it during the treatment of malaria and typhoid. Street vendors may not always adhere to strict hygiene standards, increasing the risk of food borne illnesses.
Unsanitary food preparation conditions, contaminated water, and inadequate refrigeration can contribute to the growth and spread of bacteria responsible for food poisoning. It’s safer to opt for meals prepared in clean and reputable establishments
with proper food handling and hygiene practices.
Sugary and Processed Foods:
Foods high in sugar and processed carbohydrates should be limited or avoided when treating malaria and typhoid. High sugar intake can weaken your immune system and impair its ability to fight infections. Moreover, processed foods often lack essential nutrients and can contribute to inflammation in the body.
Instead, focus on a balanced diet rich in whole grains, lean proteins, and fresh fruits and vegetables. These foods provide your body with the nutrients it needs to recover and support your immune system.
Caffeine and Alcohol:
Both caffeine and alcohol can dehydrate the body, and maintaining proper hydration is crucial when recovering from malaria and typhoid. Dehydration can exacerbate symptoms such as fever, fatigue, and weakness, making it more challenging to recover.
Caffeine containing beverages like coffee and energy drinks can also interfere with your sleep patterns and contribute to restlessness. Alcohol, on the other hand, can impair your immune system’s function and overall health.
Instead of caffeine and alcohol, opt for hydrating beverages such as water, herbal teas, and electrolyte rich drinks like oral rehydration solutions (ORS) to help maintain your body’s fluid balance.
Spicy and Irritating Foods:
Spicy foods and foods high in spices or seasonings can irritate the gastrointestinal tract and exacerbate digestive symptoms such as nausea, diarrhea, and abdominal pain. It’s advisable to avoid or limit the consumption of these foods during the treatment of malaria and typhoid.
Opt for bland, easily digestible foods such as rice, plain boiled potatoes, and mild broths. These foods are less likely to irritate your digestive system and can provide necessary nutrients without causing discomfort.
Fatty and Fried Foods:
Fatty and fried foods can be difficult to digest and may worsen gastrointestinal symptoms. Moreover, these foods are often high in calories and low in essential nutrients, making them less suitable for recovery from infectious diseases.
Instead of fried foods, choose cooking methods like baking, steaming, or grilling to reduce the amount of added fat in your meals. Incorporate healthy fats from sources like avocados, nuts, and olive oil in moderation to support overall health.
High-Fiber Foods:
While fiber is generally essential for a healthy diet, high-fiber foods like whole grains, legumes, and certain vegetables can be challenging to digest when you have malaria or typhoid. These foods can increase the risk of gastrointestinal discomfort and diarrhea.
During your illness, opt for lower-fiber alternatives such as white rice, white bread, and peeled and well-cooked vegetables. As you start to recover, gradually reintroduce high-fiber foods into your diet.
Dairy Alternatives with Lactose:
If you are lactose intolerant or have experienced lactose intolerance symptoms during your illness, it’s advisable to avoid dairy alternatives that contain lactose. Lactose intolerance can cause digestive discomfort, including bloating, gas, and diarrhea. Instead, choose lactose free dairy alternatives like lactose free milk or dairy free options like almond milk, soy milk, or coconut milk to meet your nutritional needs without causing digestive issues.
