Eating For Scarlet Fever

Time for reading: ~2 minutes Last Updated: March 26, 2023
Eating For Scarlet Fever

In this article, learn more about Eating For Scarlet Fever. Eating for scarlet fever.

Scarlet fever is an infectious disease that manifests itself in the form of general intoxication of the body, inflammation of the tonsils and characteristic skin rashes that flake off over time. The reason for the development of the problem is hemolytic streptococcus group A. Infection occurs by airborne droplets or by contact with an infected person. During the incubation period, which is 12 days, the pathogen multiplies in the tonsils.


  • fever (up to 40 degrees);
  • red and painful tonsils;
  • characteristic rashes on the neck and face in the form of small red spots;
  • red lips, the skin in the area between them and the nose is pale, the tongue is grayish with red and swollen papillae, the oral cavity is bright red with a hard light palate.

Over time, the rash spreads over the entire body, especially in the folds and wrinkles on the skin.

Useful foods for scarlet fever

Sufferers of the virus should adhere to a sparing diet, meals should be slightly warm and crushed / pureed, steamed or boiled, to eat at least 6-7 times a day.

At the beginning of the disease it is recommended to follow a curative diet №13, and two weeks after the onset of inflammation to switch to a diet №7.

Useful products include:
  • vegetables: radishes, beets, cabbage, horseradish, pumpkin - have anti-inflammatory and antimicrobial properties, remove toxins from the body;
  • fruits and berries;
  • hot tea with blackcurrant or lemon: cleanses the body of toxins that produce hemolytic streptococcus, strengthens the body's defenses and normalizes the level of essential vitamins;
  • rosehip decoction;
  • fruit and vegetable juices, compotes;
  • fish and meat dishes (souffles, steamed meatballs, meatballs);
  • liquid porridges, pickles, purees;
  • yogurt products: natural yogurt, kefir, fresh milk, cottage cheese, liquid and sour cream: prevent the development of dysbacteriosis, strengthen immunity and improve appetite;
  • honey and propolis: restore vascular endothelium and lost strength of the body, increase its resistance to infections, reduce inflammation of the oral cavity and tonsils;
  • pureed vegetable, milk and fruit soups;
  • products rich in vitamin C: rose hips, buckthorn, sweet peppers, kiwis, honeysuckle, Brussels sprouts, red cabbage, cauliflower, broccoli, strawberries, oranges;
  • fish oil - a source of vitamins D and A.
Sample menu for the day:
  • First breakfast: milk semolina porridge, tea with lemon;
  • Breakfast: 1 soft-boiled egg and rosehip decoction;
  • Lunch: half a portion of pureed vegetable soup prepared with meat broth, steamed meatballs, 1/2 portion of boiled rice, mashed compote;
  • Afternoon snack: one baked apple;
  • Dinner: boiled fish, half a portion of mashed potatoes, fruit juice diluted with water;

Before bedtime: yogurt drink (kefir, natural yogurt).

Dangerous and harmful foods for scarlet fever

It is necessary to limit the use of butter (up to 20 grams per day) and salt.

Exclude from the menu:
  • animal fats and fatty meats (lamb, pork, goose, duck);
  • spicy and pungent spices;
  • smoked, salted, sour and spicy products;
  • fried dishes;
  • concentrated broths;
  • chocolate, cocoa, coffee, chocolates;
  • allergen products: seafood, red and black caviar, raw milk, whole milk foods;
  • sausages, sausages, frankfurters;
  • marinated foods;
  • non-domestic canned food;
  • fruit and sweetened carbonated water;
  • flavored unnatural yogurts and yogurt;
  • chewing gum;
  • alcoholic beverages;
  • products containing additives with code E (preservatives, emulsifiers, stabilizers, colorants, flavors);
  • exotic fruits.


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