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Dietitian, Nutritionist
My understanding of dietary management of this rare genetic condition is to follow a high (but low glycaemic index) carbohydrate diet, with adequate protein and healthy fats and oils. Carbohydrate foods include whole grains, legumes, vegetables and fruits - so suggested ideas would be oats or muesli with fresh fruits for breakfast, chickpea/lentil salads or vegetable patties for lunches and tofu/nut stirfries for dinner meals. Include some oily fish once or twice a week for omega-3 fatty acids. In cooler weather, thick vegetable soups or casseroles including barley or other grains and legumes would be good. I recommend avoiding processed foods to minimise chemical intolerance triggers and eat fresh foods as far as possible.
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Dietitian, Nutritionist, Sports Dietitian
Great tips from Jane. It is important that you are getting enough energy (kilojoules) from a high carbohydrate diet to help prevent acute attacks of porphyria. It is a rare genetic condition that I am not an expert in, but have done a little research. You may find the following website useful:
http://www.porphyriafoundation.com/about-porphyria/diet-and-nutrition/nutrition-in-the-acute-porphyrias
I recommend that you seek expert dietary advice from an Accredited Practising Dietitian (APD) who has some knowledge and experience in treating people with porphyria. To find an APD you can log onto the Dietitians Association of Australias website (www.daa.asn.au)
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