Food and Nutritional Status of Tubercules Patients Followed at the Bingerville Anti-Tubercules Center

Gbakayoro Jean Brice^1, , Kouakou Affoué Valerie¹, Eba Krou Philippe², Allechi Cho Dongo Gertrude¹ and Brou Kouakou¹

¹Laboratory of Nutrition and Food Safety, UFR.Food Sciences and Technologies, NANGUI ABROGOUA University, Abidjan, Ivory Coast, 02 BP 801 Abidjan 02

²Laboratory of Food Biochemistry and Tropical Products Technology, UFR.Food Sciences and Technologies, NANGUI ABROGOUA University, Abidjan, Ivory Coast, 02 BP 801 Abidjan 02

Cite this paper:
Gbakayoro Jean Brice, Kouakou Affoué Valerie, Eba Krou Philippe, Allechi Cho Dongo Gertrude and Brou Kouakou. Food and Nutritional Status of Tubercules Patients Followed at the Bingerville Anti-Tubercules Center. American Journal of Food Science and Technology. 2024; 12(4):109-114. doi: 10.12691/ajfst-12-4-1

Abstract

Eating a balanced diet to maintain good nutritional status is of paramount interest for anyone who wants to facilitate their recovery in the event of the occurrence of an infectious pathology. The general objective of this study was to highlight the major role of a balanced diet in the management of infectious pathologies, in this case tuberculosis. To do this, a dietary survey was carried out among tuberculosis patients (58) followed at the Anti.Tuberculosis Center (CAT) of Bingerville and the Diagnostic and Treatment Centers (CDT) of Blockhauss and the Cocody University Hospital, from January to May 2022. The evolution of the nutritional status (body mass index (BMI), blood albumin level) of these patients were also monitored.The data obtained were analyzed using SPSS version 22 software at the 5% threshold. The results showed that most of the patients surveyed had an age between 30 and 45 years (44.8%), men and women accounted for 65.5% and 34.5% respectively and susceptible tuberculosis (88.48%). %) was the most common type of tuberculosis. Before the onset of the disease, 15.52% of patients were thin, 68.96% had a normal BMI and 15.52% were overweight or obese. Since the onset of the disease, variations in BMI were observed: 27.59% were thin, 62.07% had a normal BMI and 10.34% were overweight or obese. After two to three months of treatment associated with regular taking of medications and the consumption of foods useful for boosting the immune system (rich in proteins, iron, calcium, vitamins A, E and C), a large part of patients saw their BMI improve, that is to say go from lean to normal (13.79%) or stabilize at normal (60.34%). Also, malnourished patients (BMI ≤ 18.5 Kg/m2) at the start of treatment obtained a normal albumin level (35–50g/l) at the end of treatment. It is therefore important to eat well to promote a speedy recovery for tuberculosis patients under medical treatment.

Keywords:
Balanced diet nutritional status tuberculosis body mass index albumin

This work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

References:

[1]	Macallan D, "Malnutrition in tuberculosis". Diagn Micr Infec Dis, 34: 153.157, 1999.
[2]	World Health Organization (WHO), "ENGAGE.TB: Integrating community.based tuberculosis activities into the work of NGOs and other civil society organizations", 2012.
[3]	National Tuberculosis Control Program (PNLT), "Tuberculosis Technical Guide", 4th Edition: December 2014.
[4]	Boudon.Millot Véronique, "May your diet be your best medicine! Or the exceptional fortune of a pseudo.Hippocratic adage (De alimento 19) ". In: Review Greek Studies, volume 129, issue 2, July.December 2016. Pp 329.348.
[5]	Perronne C. "Tuberculosis, HIV infection, and malnutrition: an infernal trio in central Africa". Nutrition, 15(4) : 321.322, Apr 1999.
[6]	Chandra G, Selvaraj P, Jawahar MS, Banurekha VV, Narayanan PR, "Effect of vitamin D3 on phagocytic potential of macrophages with live Mycobacterium tuberculosis and lymphoproliferative response in pulmonary tuberculosis", J Clin Immunol, 24(3) : 249.257, May 2004
[7]	Shetty PS, McPherson K. "Diet, nutrition and chronic disease. Lessons from contrasting worlds. Chichester", John Wiley & Sons, P 301, 1997.
[8]	Frieden TR, Sterling TR, Munsiff SS, Watt CJ, Dye C., "Tuberculosis", Lancet, 362(9387): 887.899, Sep 2003.
[9]	National Tuberculosis Control Program (PNLT), "National assessment workshop on the fight against tuberculosis, Monitoring and Evaluation Service of activities for the year 2021", carried out in April 2022.
[10]	World Health Organization (WHO), "World tuberculosis day", special online broadcast, 2022.
[11]	Amona M., Kokolo B., Loumouamou M.L., Mbita A.M., Ayah J.P., Konongo A.L.T., Ibata P., "Bacteriological profile of nosocomial infections in the internal medicine department of the central army hospital of Brazzaville.Congo". 3rd GERES conference in Africa; Infectious risks: Safety of caregivers and quality of care, Page 12, 2016.
[12]	Brunel Olivier, "Strategies for adjusting to dietary risk", Theoretical model and empirical test [thesis] Lyon: Jean Moulin University Lyon 3, 2002.
[13]	Cambrezy Luc, Janin Pierre, "Food risk in Africa". Yvette Veyret. Risks, SEDES, pp.88.103, Collection Files of economic images of the world (DIEM). 2003.
[14]	Katona, I., and Freund, T. F., "Endocannabinoid signaling as a synaptic circuit breaker in neurological disease". Nat. Med. 14, 923–930, 2008.
[15]	Scrimshaw Nevin S., "Effect of Infection on Nutritional Status", Proceedings of the National Science Council, ROC. Vol. 16. No. 1, pp. 46.64, 1992.
[16]	Schaible UE, Kaufmann SHE, "Malnutrition and infection: Complex mechanisms and global impacts", PLoS Med 4(5): 115.