There are different recommendations regarding what diet or what nutritional contributions help to improve the quality of life of the patient. It is important that the patient try and identify which diet or nutritional treatment best suits their physical conditions.

For a balanced diet recommended by the Australian Lung Foundation

A selection of servings from each of the five food groups each day provides you with the energy, vitamins, minerals and antioxidants your body needs to maintain good health.

The 5 food groups are:

 

  • 1. Breads, cereals, rice, pasta, and noodles

daily portion 4 to 9
One serving equals 2 slices of bread, or 1 cup of cereal, or 1/2 cup of muesli, or 1 cup of cooked rice, or pasta, or 4 to 6 large crackers, or 8 to 12 small crackers.

  • 2. Vegetables and legumes (for example, broad beans, beans, lentils, and chickpeas)

daily portion 5 or more
One serving equals// 1/2 cup of cooked vegetables or 1 cup of salad.

  • 3 fruit

daily portion 2 the 3.
One serving equals 1 medium piece of fruit, or 1/2 cup of tinned fruit, or 3 to 4 nuts or dried fruit.

  • 4. Milk, yogurt and cheese

daily portion 2 the 3.
One serving equals 1 full cup of low-fat milk, or 40 grams of cheese, or 200 grams of yogurt.

  • 5. Meat, fish, poultry, eggs, and nuts and legumes

daily portion 1 the 2.
One serving equals 85 grams of meat, or 100 grams of fish, or 3/4 cup of legumes, or 2 small eggs.

In addition to a varied and balanced diet, it is important to drink adequate amounts of water and/or other fluids (eight or more cups per day), unless you have previously been advised to limit your fluid intake.

 

Specific recommendations

 

  • Eat at least 5-6 meals a day, so you avoid getting tired while eating and you won't notice a feeling of fatigue when you're done.
  • Eat little by little and chew food well with your mouth closed so that no air enters.
  • Avoid foods that cause reflux (chocolate, very fatty foods...)
  • Avoid flatulent vegetables (cabbage, broccoli…)
  • Do not take food that is very cold or very hot as it could cause coughing.
  • Use simple cooking methods such as grilling, oven, microwave, steam... avoiding those cooking where fats are added (fried).
  • Increase water-based liquids such as natural juices, infusions, fruits, vegetables as they favor the output of secretions.
  • Clean the airways (elimination of secretions) before meals.
  • Avoid constipation by increasing fiber intake.
  • Avoid large meals to avoid heavy digestions.
  • Rest for a while before and after each meal.
  • Opt for easy-to-chew textures to avoid straining during the meal.
  • Prepare food in small portions and freeze it for days when dyspnea and asthenia limit effort and interest in cooking.

 

Protective and beneficial foods

There is evidence that certain vitamins and nutrients must be included in our diet on a regular basis to keep our lungs as healthy as possible.

oxidative stress

Several lung diseases are associated with a process called oxidative stress. Oxidative stress occurs when the level of oxidative stresses (such as cigarette smoke, air pollution, and infections) is greater than our body's antioxidant defense system can handle.

Antioxidant vitamins

Antioxidant vitamins, as the name suggests, are beneficial for lung health. Below are examples of some of the food sources of antioxidant vitamins:

vitamins. Food source:

  • Vitamin C:
  • Citrus and citrus juices, kiwi, broccoli, green pepper
  • Vitamin E
  • Wheat germ, cereals, vegetable oil, margarine, almonds, peanuts.
  • ß – carotene
  • Apricot, cantaloupe, mango, carrot, bell pepper, spinach, sweet potato.
  • Selenium
  • Cereals (depending on soil content), animal products, shellfish.

This information has been produced by the European Lung Foundation. For more information visit:
http://www.es.european-lung-foundation.org/791-dieta-y-alimentaci-n.htm

 

harmful foods

Salt Diets high in salt may increase the risk of asthma or exacerbation in adults with asthma.
Although the evidence for the effect of salt on lung function is not conclusive, monitoring salt intake is a sensible step.
The recommended daily allowance of salt is 5 – 6 g per day.

Fatty acids. Over the last 15 years, there have been changes in the kinds of fat we consume in developed countries. In particular, our consumption of dietary omega 6 fatty acids (corn and sunflower) and trans fatty acids (fried foods and margarine) has increased, while our consumption of saturated fats (butter and lard) and omega 3 fatty acids (salmon and sardines) has decreased. This change in fatty acid intake may play a role in the development of allergies in children and an increased risk of asthma. Therefore, the consumption of omega 6 and trans fatty acids should be kept to a minimum.

Food Additives. Some common food additives may cause asthma aggravation, including tartarzine, monosodium glutamate (MSG), and sulfites.

 

This information has been produced by the European Lung Foundation. For more information visit:
http://www.es.european-lung-foundation.org/791-dieta-y-alimentaci-n.htm

We appreciate the contributions of different specialists, health services and organizations such as: Hospital San Pau, Nutrition Service, Barcelona, ​​Spain; European Lung Foundation; Australian Lung Foundation.