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The diet to help recover from dengue should be rich in foods that are sources of protein and iron as these nutrients help prevent anemia and strengthen the immune system. In addition to foods that help fight dengue, some foods that increase the severity of the disease, such as pepper and red fruits, should be avoided, as they increase the risk of bleeding, as they contain salicylates.
Being well nourished favors the body in combating dengue, so it is important to eat frequently, rest and drink between 2 to 3 liters of water per day, to keep the body hydrated.
Foods indicated in dengue
The most suitable foods for those with dengue are especially foods rich in protein and iron, which are important nutrients to prevent anemia and increase the formation of platelets, since these cells are reduced in people with dengue, being important to prevent the occurrence bleeding.
Foods rich in protein and iron that help fight dengue are low-fat red meats, white meats like chicken and turkey, fish, dairy products, as well as other foods such as eggs, beans, chickpeas, lentils, beet and cocoa powder.
In addition, studies indicate that vitamin D supplementation can help the immune system fight the disease, due to its immunomodulatory effect, as well as vitamin E supplementation, due to its antioxidant power, which protects cells and improves the immune system. , however, further studies are needed to prove its effectiveness.
See also the teas that are indicated to improve the symptoms of dengue.
Foods to Avoid
Foods that should be avoided in people with dengue are those that contain salicylates, which is a substance produced by some plants, to defend themselves against some microorganisms. As these compounds act in a similar way to aspirin, their excessive consumption can fluidize the blood and delay clotting, favoring the appearance of hemorrhages.
These foods are:
- Fruits: blackberries, blueberries, plums, peaches, melon, banana, lemon, tangerine, pineapple, guava, cherry, red and white grape, pineapple, tamarind, orange, green apple, kiwi and strawberry;
- Vegetables: asparagus, carrots, celery, onion, eggplant, broccoli, tomatoes, green beans, peas, cucumber;
- Dried fruits: raisins, prunes, dates or dried cranberries;
- Nuts: almonds, walnuts, pistachio, Brazil nuts, peanuts in shell;
- Condiments and sauces: mint, cumin, tomato paste, mustard, cloves, coriander, paprika, cinnamon, ginger, nutmeg, powdered pepper or red pepper, oregano, saffron, thyme and fennel, white vinegar, vinegar wine, apple cider vinegar, a mixture of herbs, garlic powder and curry powder;
- Drinks: red wine, white wine, beer, tea, coffee, natural fruit juices (because salicylates are more concentrated);
- Other foods: cereals with coconut, corn, fruits, nuts, olive oil and coconut oil, honey and olives.
In addition to avoiding these foods, you should also avoid some drugs that are contraindicated in cases of dengue, such as acetylsalicylic acid (aspirin), for example. Find out which remedies are allowed and prohibited in dengue.
Menu for dengue
Here is an example of what to eat to recover faster from dengue:
| Day 1 | Day 2 | Day 3 |
Breakfast | Pancakes with white cheese + 1 glass of milk | 1 cup of decaffeinated coffee with milk + 2 scrambled eggs with 1 toast | 1 cup of decaffeinated coffee with milk + 2 slices of bread with butter + 1 slice of papaya |
Morning snack | 1 jar of plain yogurt + 1 spoon of chia + 1 slice of papaya | 4 maria cookies | 1 slice of watermelon |
Lunch dinner | Chicken breast fillet, accompanied with white rice and beans + 1 cup of cauliflower salad + 1 dessert spoon of flax oil | Boiled fish with pumpkin puree, accompanied with beet salad + 1 dessert spoon of flax oil | Turkey breast fillet with chickpeas, accompanied with lettuce salad and 1 dessert spoon of linseed oil |
Afternoon snack | 1 ripe pear without skin | 1 cup of oatmeal with milk | 3 rice crackers with cheese |
The amounts described in the menu vary according to age, sex, physical activity and disease status, and the ideal is to seek a nutritionist for a complete assessment and develop a nutritional plan appropriate to the needs of each person.