Presentation

Sickle Cell and Nutrition

Fumnanya NwosaHealth Promotion Intern

Sickle cell is an inherited blood disorder, characterized primarily by chronic anemia and periodic episodes of pain known as Crisis.

These Crises are unpredictable and can affect any area of the body (chest, abdomen, & bones are frequently affected location.)

Sickle cell is an inherited blood disorder, characterized primarily by chronic anemia and periodic episodes of pain known as Crisis.These Crises are unpredictable and can affect any area of the body especially the chest, abdomen, joints & bones.

AnybodyEthnic Groups:

Africans / African AmericansSoutheastern EuropeansMiddle Eastern Indians

Kevan Mellendick RD

In America, about 1 Thousand people are being affected by sickle cell disease More than 2 Million people have the sickle cell trait

Sickle Cell Trait is not a disease.It simply means that a person has inherited the sickle cell gene from either of the parents. People with Sickle Cell Trait live a normal life.

Reduced blood flowShortage of oxygen flowPains on various part of the body, also known as sickle cell crisisIncreased risk for infectionsCan cause strain /damage to the organsFatigue/weakness

Pain episodeHappens when sickle-shaped red blood cells block the vesselsBlood and oxygen cannot get to the tissuesThis causes pains

Sickle cell Crisis

DehydrationInfection – cold or fluLow oxygen level resulting from difficult exercise, flying or high altitudeSudden change of condition - from warm to cold Strong emotions – anger or depressionMedical procedures – surgery or having a baby

What can Trigger a Sickle Cell Crisis?

Have respiratory constrains, and increase calorie and protein needsAbout 1/3 of them experience impaired growthEspecially, in low

extreme hemoglobin

Iron overloadInadequate protein intakeExcessive carbohydrate intakeInadequate growth in childhood & adolescenceVitamin and Mineral deficienciesWeight gain in adulthood

Nutritional Concerns with Sickle Cell

More Plant food sources - colorful fruits and vegetablesHigh Proteins foods – lean meat, fish, and eggsWhole grains CHO – brown rice, wheat bread, and oatmealLess added fat and sugar – avoid sweet drinksPlenty of water – 8 , 4 oz glasses per day or more when sweatingSupplements – Multivitamins, fish oil, folic acid, vitamin D

Kevan Mellendick (RD)

Kevan Mellendick (RD)

Lean Meat: Beef, lamb, veal, pork, lean, sausagesFish and Sea Food: Fish, crab, lobster, oysters, scallops, clams Poultry: Chicken, turkey, duck, goose, bush birdsEggs: Chicken eggs, duck eggsLegume/Bean: All beans, lentils, chickpeas, split peas, tofu.Nuts & Seeds: Almonds, pine nuts, walnut, hazelnut

Kevan Mellendick (RD)

Whole wheat flour Whole oatmealWhole grain cornPopcornBrown rice

Kevan Mellendick (RD)

These are some of the examples:BroccoliSpinachOkraCarrotCabbageGreensBrussels sproutscauliflower

Low Impact Exercises – under one hour These are some of the good options:

Hiking Walking Cycling Dancing Swimming Yoga

Iron free multivitamins and mineralsFolic acidsFish oil (omega 3 fatty acid), help reduced number of episodeVitamin DZincProtein Powder(getting more protein into your diet)

Kevan Mellendick (RD)

Some of the Good Sources of Folic Acid: