Hyperthermia is the most common indication for the presence of various diseases. It is a protective reaction of the body against the penetration of bacteria and viruses in it. The process may be considered to be started, when an increase in body temperature is above 37 degrees.
Reasons for the development of Hyperthermia
The elevated temperature of the body is the result of a pathological process. Basically, these are inflammatory or impaired thermoregulation in the brain under the influence of internal and external factors.
Hyperthermia can occur due to the presence of diseases of viral or inflammatory nature of the respiratory tract, peritoneum, retroperitoneal space.
Causes can also be: acute food and chemical poisoning, purulent soft tissue lesions, stress earned stroke or heart attack, sunstroke or heatstroke in very hot or humid weather conditions (both young people with high physical activity, and humans of old age, also in subjects with obesity, chronic diseases and hormonal disorders).
Besides increased body temperature, observed: increased sweating, drowsiness, weakness, tachycardia, rapid breathing. In extremely rare cases occurs excitability.
This clinical picture is added to the symptoms of the disease, which is the cause of the elevated temperature.
Fever and High Temperature
The high temperature is a symptom that occurs as a result of many diseases. Lowering the temperature needs adequate treatment, therapy, and of course proper nutrition.
Elevated temperature accelerates the metabolism in the body. In its growth by 1 degree, the metabolism increases by 13%, the patient loses appetite, therefor the body get weaker. Carbs will burn quickly, and they are the main source of energy, so the body draws energy from adipose tissue and muscle proteins.
In order to avoid depletion of the body weight loss due to high temperature, apply gentle diet including easily digested products which do not burden the gastrointestinal tract. The food should be light and be taken frequently and regularly (5-6 times daily). The most important is breakfast when in the early hours of the day the temperature has not risen. We also need to obtain a bigger amount of liquid, which will be released through sweat. The diet should include food, but easily digested products.
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Foods with hyperthermia
Eating should be gentle. Eat less but more frequently. Meals to must be cooked, suffocated or steamed. If the patient has no appetite should not be forced to eat. It is necessary to drink more liquids as sweating can lead to dehydration of the body. Products rich in vitamin C and salicylic acid can help lower the temperature. To consume:
- dates, prunes, dried apricots, raisins;
- Tomatoes, cucumbers;
- cherries, currants, raspberries, strawberries, kiwi;
- yellow and red sweet peppers;
- sweet potatoes;
- spices (curry, thyme, turmeric, rosemary, saffron, paprika);
- black tea.
Furthermore, besides that they are rich in vitamin C, the following foods do not allow a compression of the blood, which is of great importance for people suffering from heart diseases and blood vessels, because it prevents the formation of thrombi.
Products rich in zinc, magnesium, beta carotene and folic acid help to boost immunity and fight viruses and germs. Such foods are:
- lean meat (it is best to prepare broths thereof);
- spinach, asparagus, beets, carrots, cauliflower
- watermelon, peaches, grapefruit (preferably pink), mangoes, apricots, melon, pumpkin.
Chicken broth helps when we have nasal congestion – stuffy nose, it does not allow development of neutrophils – cells that cause inflammation of the lining.
Foods high in vitamin E remove irritation and dryness. Yeah, they’re like that. We can consume:
– vegetable oils (corn, sunflower, peanut);
– salmon, lobster, fish oil;
– sunflower seeds, hazelnuts.
Harmful and hazardous food at hyperthermia
Food that we should avoid by any cost during hyperthermia are:
- greasy, salty and fried dishes and products;
- alcohol and sugary sodas, coffee, packaged juices and nectars;
- confectionery products (especially cakes and pastry creams);
- freshly baked rye bread and baked goods from shortbread;
- broths and soups with fatty meats (duck, lamb, pork, goose – We should exclude these nutrition completely from the patient menu);
too sharp sauces, mayonnaise, horseradish, mustard;
- sausages and canned goods (especially those who are not prepared at home);
- allergenic foods;
- products containing additives with code F.
Everything listed as hazardous foods are too heavy for the stomach and the body consumes time and energy for processing, instead of aiming its effort at combating health problems.
Moreover, these products irritate the mucous membranes, which can enhance rhinitis and cough, if any.
As for the sweets, sugar, they contain leukocytes killers, which are the main “fighters” with viruses and bacteria.
Alcohol and coffee can lead to dehydration, which is possible without their consumption due to increased sweating or after a serious food poisoning.
We recommend cereals, white bread, porridge of fine grains (barley meal), rice, wheat flakes. In addition to soups we can be use fine paste. Avoid casseroles from black rye flour, whole meal flour, wheat cereals, porridge from coarse cereals.
Lean meat products (ham, loin, tender sausage, smoked chicken) are hard to resolve, also we should not prefer greasy sausages, pates and preserves.
You can rub a slice of bread with butter or margarine with high quality. We should not use bacon and lard for cooking or for oiliness of the vessels.
Eggs are food rich in protein and high in vitamins and minerals. It is best to cook soft-boiled or cooked omelet steam. Do not Hard-boil and fry them.
We should choose lean meats (veal, beef, rabbit). Avoid pork, fattier beef and lamb. Suitable for consumption are chicken and turkey. Duck and goose are too greasy and patients with fewer cannot tolerate them.
Recommended fish species are: cod, trout, carp, pike and perch. Unsuitable are: eel, salmon. It is best to cook meatballs of fish, also baked in foil to or stew with vegetables.
Colorful fruits and vegetables are an excellent addition to meat dishes. From a purely psychological perspective, people love color and colorful dishes, because then we “eat with our eyes.” Moreover, plant foods are a rich source of vitamins and minerals, so if you take the plants in their natural form, no need to take additional tablets.
Dairy products are a source of easily digested protein and calcium. For people with a high temperature suitable dairy soups, cocoa, Fermented drinks – kefir, yogurt, audiophiles milk – which are particularly useful for the recovery of the intestinal micro-flora after antibiotic treatment. Curd is also suitable for consumption, but our body cannot tolerate hard processed cheese.
Vegetables contain many vitamins and fiber. Recommended intake of tomatoes, carrots, pumpkin, lettuce, beets, parsley, celery, broccoli, cauliflower. We can prepare salads or eat them raw. The legume is better to avoid (peas, beans), as well as plants that cause bloating (cabbage, radish, cucumber). Our body can tolerate very well small amounts of asparagus, green peas, savoy cabbage and sauerkraut Not to consume fries and snacks.
Forest fruits are suitable, also citrus (oranges, mandarins, grapefruit), grapes, bananas, peaches, plums. Fruits that are especially rich in vitamin C can help fight infections. It can be eaten fresh or as compotes, juices, mousses, marmalade and more.
When we have a fever is necessary to drink at least 2 liters of water daily and the amount to distribute the amount evenly throughout the day. In order to provide the necessary fluid in the body, we can consume various soups (milk, meat, broths). You should drink juice (fruit, fruit and vegetables), which are an excellent source of vitamin C, also mineral water, not strong tea, herbal infusions (hip, raspberry, lime).
Besides the selection of products, great importance is the way of preparing food. It is better to boil the food or to process on steam, also we can bake the food wrapped in foil.
Avoid fried and heavy foods, use “soft” spices (salt, dill, sweet pepper, marjoram, basil, bay leaf, allspice). Leave the country pepper, chili, mustard and vinegar.
Sauces that we can add to our dish, that are also soft are fennel, lemon, béchamel, tomato. Also we can precipitate a sweet cream with low-fat, yogurt or flour dissolved in water.
Serve beautiful and diverse food, because often the way of serving significantly affects appetite.
Proper nutrition during high temperature will act favorably on the health of the patient and help faster recovery.