Diet and nutrition: An important risk factor in leprosy
Diet and nutrition: An important risk factor in leprosy
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DOI：
10.1016/j.micpath.2019.103714
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发表时间：
2019-12-01
影响因子：
3.8
通讯作者：
Chattopadhyay, Debprasad
中科院分区：
文献类型：
--
作者：
Dwivedi, Ved Prakash;Banerjee, Arindam;Chattopadhyay, Debprasad
麻风病曾经被认为是穷人的疾病，可能会导致严重的神经并发症和身体残疾。麻风的分类依赖于宿主的细胞免疫和体液免疫反应，从类结核到麻风病期。目前预防这种疾病的疗法不仅非常漫长，而且还包括昂贵的多种抗生素的联合使用。治疗和持续时间取决于细菌载量，从少杆菌的六个月到多杆菌麻风的一年。尽管根据世卫组织的建议，这些抗生素是免费提供的，但世界许多农村地区的患者仍然拿不到。本文就麻风多药联合治疗中的营养问题，以及营养尤其是营养不良在麻风分枝杆菌易感性和临床症状发展中的作用作一综述。我们进一步讨论了患者的饮食计划，以及饮食计划如何影响疾病期间的免疫反应。
Leprosy, once considered as poor man's disease may cause severe neurological complications and physical disabilities. Classification of leprosy depends upon the cell mediated and humoral immune responses of the host, from tuberculoid to lepromatous stage. Current therapy to prevent the disease is not only very lengthy but also consists of expensive multiple antibiotics in combination. Treatment and the duration depend on the bacillary loads, from six months in paucibacillary to a year in multibacillary leprosy. Although as per WHO recommendations, these antibiotics are freely available but still out of reach to patients of many rural areas of the world. In this review, we have focused on the nutritional aspect during the multi-drug therapy of leprosy along with the role of nutrition, particularly malnutrition, on susceptibility of Mycobacterium leprae and development of clinical symptoms. We further discussed the diet plan for the patients and how diet plans can affect the immune responses during the disease.