Personal Protective Equipment: Dietary Challenges toward Optimal Hydration and Nutrition during Use

Introduction

The wearing of personal protective equipment (PPE) is essential during the care of a patient positive or suspected for coronavirus disease 2019, as the transmission is mainly through the respiratory route or contact with infected secretions or droplets.[1] A practical concern that has emerged over the last few weeks has been the performance of duties for long hours donning the PPE. The customary clinical and laboratory shifts are 6 to 8 hours, a period often quoted that of an endless hunger and thirst.[2] Energy and hydration during this shift are an issue as the PPE precludes any intake once donned, until doffing. In high-intensity workplaces such as intensive care units, improper nutrition and hydration can affect decision-making. Being at the forefront of caring for these patients, good immunity is essential, too. In endurance workouts such as long distance running and cycling, a rigorous routine to achieve optimal nutrition, maintain hydration, and develop immunity through diet is often resorted to. An approach of similar nature can help during the long duty hours with PPE.

The human body is alkaline and maintains a pH between 7.35 and 7.45. The pH of the body is influenced by any food or liquid intake. Like many food items containing large amounts of nitrogen, chlorine, and phosphorus (such as meats), which tend to be acidic, the food we consume can be modified to make it alkaline. Foods rich in calcium, potassium, sodium, and magnesium (e.g., leafy greens) tend to be alkaline forming. Lemon, despite being acidic (pH 2.0), has an alkaline effect on the body.[3] The stress of the current pandemic, uncertain times added to the duty, can lead to unhealthy eating habits, further affecting overall health. Attention to adequate hydration, diet, and intake of immunity building nutrition is fundamental.

Publikationsverlauf

Artikel online veröffentlicht:
28. Mai 2021

• References

• 1 Lee PI, Hsueh PR. Emerging threats from zoonotic coronaviruses-from SARS and MERS to 2019-nCoV. J Microbiol Immunol Infect 2020; 53 (03) 365-367
• 2 Castelletti S. A shift on the front line. N Engl J Med 2020; 382 (23) e83
• 3 Remer T. Influence of diet on acid-base balance. Semin Dial 2000; 13 (04) 221-226
• 4 Rao NZ, Fuller M. Acidity and antioxidant activity of cold brew coffee. Sci Rep 2018; 8 (01) 16030
• 5 Sharif Hossain AB. Dried dates fruit and its biochemical and nutrient content: uses as diabetic food. Asian J Clini Nutr 2015; 7: 90-95
• 6 Sultan MT, Butt MS, Qayyum MM, Suleria HA. Immunity: plants as effective mediators. Crit Rev Food Sci Nutr 2014; 54 (10) 1298-1308
• 7 Plaza-Diaz J, Gomez-Llorente C, Fontana L, Gil A. Modulation of immunity and inflammatory gene expression in the gut, in inflammatory diseases of the gut and in the liver by probiotics. World J Gastroenterol 2014; 20 (42) 15632-15649
• 8 Karuppiah P, Rajaram S. Antibacterial effect of Allium sativum cloves and Zingiber officinale rhizomes against multiple-drug resistant clinical pathogens. Asian Pac J Trop Biomed 2012; 2 (08) 597-601
• 9 Liugan M, Carr AC. Vitamin C and neutrophil function: findings from randomized controlled trials. Nutrients 2019; 11 (09) 2102
• 10 Gutiérrez S, Svahn SL, Johansson ME. Effects of omega-3 fatty acids on immune cells. Int J Mol Sci 2019; 20 (20) 5028