Nipah virus (NiV)

 Nipah virus (NiV) is a zoonotic virus transmitted from animals to humans and was first identified in Malaysia in 1998 in an outbreak among pig farmers and people in close contact with pigs. Since then, outbreaks have occurred regularly in South and Southeast Asia.

Below are some highlights of the Nipah virus :

• Transmission: The main reservoir of Nipah virus is its natural host, the fruit bat, especially species of the genus Pteropus. Transmission to humans occurs through direct contact with infected bats and their feces (e.g. saliva and urine). Human-to-human transmission can also occur through close contact, especially with infected individuals.

• Symptoms: symptoms of nipah virus infection range from asymptomatic or mild respiratory illness to severe encephalitis (inflammation of the brain) characterized by fever, headache, lethargy, disorientation and mental confusion. In severe cases, coma can occur within 24-48 hours.

• Prevention: Prevention includes avoiding contact with bats and their habitat, avoiding consumption of fruit that may have been contaminated by bats, and practicing strict infection control in healthcare settings during outbreaks.

• Treatment: there is no specific antiviral treatment for nipah virus infection. Supportive care is important, focusing on symptom management and intensive supportive care for patients.

• Outbreaks: Nipah virus outbreaks have occurred sporadically in Bangladesh, India and other parts of Southeast Asia. The World Health Organization (WHO) is monitoring and responding to outbreaks and providing technical assistance to affected countries.

Nipah virus is recognized as a serious public health concern due to its high mortality rate (up to 75% in some outbreaks) and potential for human-to-human transmission. Vigilance in surveillance, early detection and rapid response is essential to contain the outbreak and prevent its spread.

Basic treatment and therapy for Nipah virus :

There is currently no specific antiviral treatment or therapy for Nipah virus infection. Treatment mainly involves supportive and symptomatic therapies. Important aspects of managing Nipah virus infection include

• Supportive care: supportive care: patients with nipah virus infection require intensive supportive care to address symptoms and complications. This includes measures to maintain hydration, electrolyte balance and adequate nutrition.

• Symptomatic treatment: depending on the situation, medication may be used for antipyretics, analgesia, management of respiratory difficulties and treatment of complications such as seizures.

• Infection control: strict infection control measures are essential to prevent viral infections in healthcare settings. These include the use of personal protective equipment (PPE) by healthcare workers, isolation of infected persons and the implementation of appropriate hygiene practices.

• Experimental treatments: Experimental treatments, such as antiviral drugs or monoclonal antibodies, may be considered on a case-by-case basis during outbreaks. However, these treatments are still in the research phase and are not widely available.

• Prevention: Prevention strategies focus on avoiding contact with infected animals (especially bats), practicing effective hygiene practices, and maintaining awareness in infected communities to reduce the risk of human-to-human transmission.

Given the severity and epidemic potential of Nipah virus infection, early detection, rapid response and public health measures are crucial to reduce the spread of the virus and provide supportive care to infected individuals.

Pregnant women and their nutrition intake

Pregnant women need more nutrients and a balanced diet to support the health of both the mother and the developing baby.

This section describes the nutrients and dietary requirements of pregnant women:

Essential nutrients:

Folic acid:

• Importance: Essential for the prevention of neural tube defects.
• Sources: green leafy vegetables, citrus fruits, pulses, fortified cereals.
• Supplements: Prenatal vitamins containing folic acid are generally recommended before and during pregnancy.

Iron:

• Importance: Promotes increased blood volume and prevents anemia.
• Sources: red meat, poultry, fish, lentils, spinach, fortified cereals.
• Supplementation: May be necessary during pregnancy as iron needs increase significantly.

Calcium:

• Importance: Essential for the development of the baby's bones and teeth.
• Sources: dairy products, fortified vegetable milks, tofu, leafy vegetables.
• Supplementation: if dietary intake is insufficient.

Vitamin D:

• Importance: Helps calcium absorption and bone health.
• Sources: sun exposure, oily fish, fortified milk, eggs.
• Supplementation: usually found in prenatal vitamins.

Omega-3 fatty acids (DHA):

• Importance: supports brain and eye development.
• Sources: oily fish (e.g. salmon and sardines), flaxseed, chia seeds, walnuts.
• Supplementation: Fish oil supplements may be considered if dietary intake is low.

Protein:

• Importance: Essential for the growth of fetal tissues, including the brain, and increases blood flow.
• Sources: red meat, poultry, fish, eggs, dairy products, legumes, nuts and seeds.

Iodine: 

• Importance: Essential for thyroid function and brain development.
• Sources: iodized salt, dairy products, fish and seafood, eggs.

Vitamins B6 and B12:

• Importance: B6 helps with morning sickness, B12 supports nerve function and red blood cell production.
• Sources: B6 - poultry, fish, bananas, potatoes; B12 - meat, dairy products, fortified cereals.

Dietary considerations:

• Hydration: drink enough fluids to support increased blood volume and amniotic fluid levels.
• Balanced diet: include a variety of foods from all food groups to provide a wide range of nutrients.

Avoid certain foods: avoid foods that pose a risk of food poisoning or contain toxic substances:

• Raw or undercooked meat, poultry and fish.
• Unpasteurized dairy products and fruit juices.
• Some fish high in mercury (shark, swordfish, mackerel, tilefish).
• Deli meats and hot dogs should not be cooked until steaming.

Eat small, frequent meals: Eating smaller, more frequent meals can help reduce nausea and maintain energy levels.
Limit caffeine: Limit caffeine intake to fewer than 200 mg (12 oz) cups per day.
Healthy snacks: choose nutritious snacks such as fruit, vegetables, yogurt and nuts.

Consult a health professional:

• Pregnant women should consult their doctor or registered dietitian to ensure they are getting the right nutrients through a meal plan that meets their individual needs. Regular prenatal check-ups can help monitor nutritional status and make any necessary adjustments.

Fruits and their health benefits

 Fruits are rich in essential vitamins, minerals, antioxidants and fiber, which makes them an important part of a healthy diet. Here are some fruits that are known for their significant health benefits:

Blueberries:

• Advantages: It contains a large amount of antioxidants, especially anthocyanins, which can help reduce oxidative stress and inflammation.
• Nutrients: vitamins C and K, fiber and manganese.

Apples:

• Benefits: It is beneficial for heart health due to its high content of fiber and antioxidants; it can contribute to weight loss and improve intestinal function.
• Nutrients: fiber (especially for the skin), vitamin C and potassium.

Banana:

• Advantages: An excellent source of potassium, which is important for maintaining heart health and blood pressure; provides fast energy production and supports the health of the digestive system.
• Nutrients: potassium, vitamin B6, vitamin C and fiber.

Orange:

• Advantages: High in vitamin C to strengthen the immune system; also contains antioxidants that help fight inflammation.
• Nutrients: vitamin C, fiber, potassium and folic acid.

Strawberry:

• Advantages: Rich in antioxidants and vitamin C; supports heart health and helps control blood sugar levels.
• Nutrients: vitamin C, manganese, folic acid and antioxidant.

Grape:

• Advantages: It contains antioxidants, including resveratrol, which can support heart health and protect against certain types of cancer.
• Nutrients: vitamins C and K, as well as antioxidants.

Pineapple:

•  Advantages: It contains bromelain, an enzyme that promotes digestion and has anti-inflammatory properties; it is rich in vitamin C.
• Nutrients: vitamin C, manganese and bromelain.

Avocado:

• Advantages: It contains a large amount of beneficial monounsaturated fats, which are beneficial for heart health; it is also rich in fiber and various essential nutrients.
• Nutrients: healthy fats, fiber, potassium, vitamins K, E and C and folic acid.

Kiwi:

• Advantages: High content of vitamin C and antioxidants; supports the immune system and the health of the digestive system.
• Nutrients: vitamins C, K and E, folic acid and fiber.

Pomegranate:

• Benefits: Rich in antioxidants, especially punicalagins and punic acid, which can help reduce inflammation and protect against heart disease.
• Nutrients: vitamin C, potassium and antioxidants.

Watermelon:

• Useful properties: This fruit is low in calories and contains antioxidants such as lycopene, which support heart health and reduce inflammation.
• Nutrients: vitamins A and C, as well as antioxidants.

Mango:

• Useful properties: It contains a large amount of vitamins A and C, which support the immune system and skin health; it is also rich in antioxidants.
• Nutrients: vitamins A and C, fiber and folic acid.

Including different types of these fruits in your diet can ensure that you receive a wide range of nutrients and health benefits.