Nutrition In Thrombocytopathy

Karen Lennox Author: Karen Lennox Time for reading: ~0 minutes Last Updated: August 08, 2022
Nutrition In Thrombocytopathy

CHAPTERS (Table Of Contents)



In this article, learn more about Nutrition In Thrombocytopathy. Nutrition in thrombocytopathy.

Thrombocytopathy belongs to the group of diseases characterized by increased bleeding due to functional disorders of platelets.

According to statistics, every 20th person in the world suffers from thrombocytopathy with varying degrees of severity and intensity of the disease.

Nutrition plays an important role in the presence of the problem. To improve the patient's condition, the body must receive all the vitamins and trace elements. He has a special need for folic acid, vitamins B12 and K, Omega-6 fatty acids. These nutrients can be obtained through the consumption of rabbit meat, lamb, beef, sea fish, hard cheeses, eggs, dairy products, peaches, citrus fruits ( without grapefruit), persimmons , green spices and green leafy vegetables (dill, parsley, coriander , spinach, garlic, lettuce), cabbage, green apples (sweet varieties), legumes, pumpkin, avocado, flour, yeast, apricots, rowan, buckwheat porridge, cucumbers, watermelon , nuts.

You can drink 1 cup of coffee a day.

Dangerous and harmful foods in thrombocytopathy

  • products containing vinegar;
  • tomatoes, melons, grapefruit, red sweet peppers;
  • smoked and canned products;
  • alcoholic beverages;
  • spicy, greasy and salty foods;
  • sour apples;
  • spices;
  • sauces (especially prepared);
  • fast food, semi-finished products;
  • foods containing artificial colors and other unnatural additives.

All listed as harmful products adversely affect the structure of platelets.

 

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