[Formation of a diet for patients with post-malarial anemia].

UNLABELLED: Malaria is a real public health problem all over the world. The population of African countries is especially susceptible to this disease. During the illness and after recovery, patients with malaria experience complications in the form of hemolytic anemia, which reduces the quality of life for a long time. It is known that specialized nutrition plays a significant role in the treatment of anemia. For the population of endemic regions of Africa, which include the Republic of Burundi, the organization of specialized nutrition is relevant and requires significant attention. The aim of the review was to summarize domestic and foreign knowledge about the distribution and characteristics of post-malarial anemia among the African population, the role of diet in the prevention and treatment of post-malarial anemia, and to assess the production of foods for special dietary uses in the Republic of Burundi.

MATERIAL AND

METHODS

The search for scientific publications was carried out using the library platforms PubMed, Google Scholar, ResearchGate, eLIBRARY, mainly for the last 10 years by the keywords: malaria, anemia, population of African countries, nutrition, micronutrients, immunity.

RESULTS

A review of the literature revealed that malaria remains one of the most dangerous and widespread diseases affecting the African continent. During illness and recovery, patients develop anemia caused by damage of infected red blood cells, accelerated aging and degradation of undamaged red blood cells, and other functional impairments. Malaria infection is accompanied by decreased plasma level of iron, zinc, vitamins A, D, C, В9, and their metabolites, which play a significant role in immune regulation, antioxidant defense, and pathogen control. Several published studies indicate that supplementation with these micronutrients reduce the risk of severe malaria and its complications, particularly post-malarial anemia. However, research on the use of micronutrients in foods for special dietary uses for post-malarial anemia patients is insufficient. An appropriate program for introducing iron and folic acid supplements into dietary interventions remains unclear, given that they are absorbed by replicating plasmodia and may delay recovery. The diet of the population of the Republic of Burundi consists primarily of local plant foods. During malaria and post-malarial anemia, the diet is slightly adjusted to increase the consumption of protein-rich foods such as eggs, milk, offal, legumes, and micronutrient-rich fruits and vegetables. Foods for special dietary uses are produced on a limited scale.

CONCLUSION

Providing balanced nutrition in regions with a high risk of malaria is an important public health objective. The development of dietary interventions for the prevention and treatment of malaria and post-malarial anemia should be aimed at strengthening the human immune system. The production and promotion of affordable foods for special dietary uses will help reduce the population's vulnerability to malaria infection and its consequences.