Nutrition In Hypovitaminosis

Hypovitaminosis is a pathological condition bordering on a disease that is associated with a lack of vitamins in the body. It usually occurs in early spring and winter, because that is when a person takes the least vitamins with food. People of any age and regardless of gender can suffer from vitamin deficiency.

Hypovitaminosis is often confused with avitaminosis, but the two terms do not mean the same thing. Hypovitaminosis refers to a deficiency of a vitamin (or several), while avitaminosis refers to the complete absence of such / such.

An unbalanced diet is a major factor in the development of vitamin deficiency, which is most often observed during the winter-spring period of the year, when our menu is not rich in fresh fruits, vegetables and leafy greens. The condition can also be provoked by prolonged eating of the same type, as a result of which there is an imbalance between the amounts of protein and carbohydrates in favor of the latter.

Improper storage of products and heat treatment destroy vitamins and nutrients. It should also be noted that during intense sports activities, prolonged stress or a long stay in cold rooms, the body needs twice as many vitamins than usual.

Another reason for the development of hypovitaminosis is the uncontrolled intake of antibiotics, as well as some diseases.

Classification

• Occurs when there is a lack of animal fats and proteins, fresh greens, fruits, vegetables and an excess of carbohydrates. Physical overload and great mental stress are also factors that affect the condition. Vitamin A deficiency can also accompany diseases such as cirrhosis of the liver, thyroid dysfunction, diabetes and infectious diseases.

• It is provoked by insufficient daily intake of dairy products, liver and intestinal diseases, as well as thyroid problems. Decreased levels of B vitamins in the body can be the result of a vegetarian diet, beer alcoholism or prolonged exposure to high or low temperatures. Excessive consumption of raw fish (for example by sushi lovers), insufficient amounts of carbohydrates and protein in the menu and long-term intake of drugs to treat tuberculosis could lead to lower levels of vitamin B in the body.

• It is a result of consumption of products subjected to prolonged heat treatment, lack of fresh fruits and vegetables in the menu, excessive physical and mental stress.

• It is observed mainly in children who do not spend enough time outdoors. The decreased amount of vitamin may also be due to an unbalanced diet with insufficient fat.

• It develops against the background of uncontrolled intake of certain drugs, liver and intestinal diseases, prolonged intake of skim products.

Prophylaxis

As a prophylaxis against the development of hypovitaminosis, it is recommended to adhere to a complete and balanced diet, including maximum amounts of fresh greens, seasonal fruits and vegetables.
During the period from autumn to spring it is good to include in the menu cereals, sauerkraut, carrots and rosehip decoction.

Useful foods for hypovitaminosis:

• white and cauliflower, broccoli - contain many trace elements and amino acids;
• beets - is a source of B vitamins and PP;
• carrots - is the leader in beta-carotene content among vegetables and root vegetables;
• fresh cucumbers and tomatoes;
• onion and garlic;
• apples;
• citrus fruits;
• black currant;
• nuts, sunflower and pumpkin seeds;
• strawberries, gooseberries, raspberries;
• beef liver;
• oily fish;
• hen's egg yolks;
• sour milk products;
• sprouted wheat seeds;
• cereals.

Dangerous and harmful foods for hypovitaminosis:

• alcoholic beverages;
• mayonnaise (unless homemade);
• chips and crackers;
• fast food;
• semi-finished products;
• canned meat and fish;
• margarine and products containing trans fats;
• a cafe;
• sweet carbonated drinks;
• yogurt (if not home-made);
• sausages;
• refined products.