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Nutrition in sickle cell disease: recent insights

Authors Umeakunne K, Hibbert JM

Received 18 December 2018

Accepted for publication 2 April 2019

Published 23 May 2019 Volume 2019:11 Pages 9—17


Checked for plagiarism Yes

Review by Single-blind

Peer reviewer comments 2

Editor who approved publication: Dr Chandrika Piyathilake

Video abstract presented by Kayellen Umeakunne and Jacqueline Hibbert.

Views: 1147

Kayellen Umeakunne,1 Jacqueline M Hibbert2

1Clinical Research Center, Bio-nutrition Core, Morehouse School of Medicine, Atlanta, GA, USA; 2Morehouse School of Medicine, Department of Microbiology, Biochemistry and Immunology, Atlanta, GA, USA

Abstract: A cure for sickle cell anemia (SCA) is not available to all who have inherited this devastating genetically inherited disease. However, increasing knowledge that nutritional problems are fundamental to the severity of the disease, has produced interest in promoting dietary supplementation for treating these patients. This review seeks to emphasize the understanding that both children and adults with sickle cell disease require much higher energy and protein consumption (more macronutrient intake) than healthy individuals and tend to suffer from undernutrition if energy intake is consistently low. Shortages may also exist for micronutrients, eg, Glutathione, which has both anti-inflammatory and anti-oxidant properties. Both chronic inflammation and oxidant stress are central issues for increased sickle cell disease severity. In conclusion, dedicating more effort and resources to establishing recommended dietary reference intakes (DRIs)/recommended dietary allowances (RDAs) for SCA patients is essential, and nutritional intervention should be included as an adjunct treatment in tandem with standard practice.

Keywords: macronutrients, micronutrients, inflammation, vaso-occlusive crisis (VOC)

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