Bacillary dysentery, commonly known as bacillary dysentery, is a common intestinal infectious disease caused by the Shigella bacillus. Its clinical features include systemic poisoning symptoms, abdominal pain, diarrhea, and the passage of pus and blood in the stool. The incubation period ranges from several hours to 7 days, with a relatively acute onset. Patients experience chills, fever, and their body temperature can reach 38°C to 40°C. The incidence of this disease is highest during the summer months, and it is more prevalent in children than in adults. Some patients whose condition does not resolve for more than two months may develop a chronic form of the disease.
To prevent the spread of bacillary dysentery, in addition to paying attention to environmental and personal hygiene and developing the habit of washing hands before meals and after using the toilet, the following dietary restrictions should also be observed:
1. Avoid meat broths and animal offal. These contain a large amount of nitrogenous extracts, such as purine bases and amino acids. Nitrogenous extracts stimulate gastric juice secretion, and the thicker the broth, the stronger the effect, which加重加重了 the burden on the digestive tract. Furthermore, patients with bacillary dysentery have intestinal lesions and symptoms such as nausea and vomiting, making their digestion and absorption even worse.
2. Avoid coarse fiber and gas-producing foods. Foods with a high coarse fiber content, such as mustard greens, celery, and chives, are difficult to digest and can lead to local congestion and edema, making inflammation difficult to heal. Additionally, milk, sugar, and soy products can easily increase intestinal motility, causing gas.
3. Avoid irritating foods. Large pieces of fried, deep-fried, pickled, or smoked fish and meat can directly irritate the intestinal wall, exacerbating damage to the intestinal lining. These foods are also difficult to digest, cause gas and heat, and remain in the digestive tract for a long time,加重加重了 the burden on the digestive tract.
4. Avoid contaminated foods. Undisinfected fruits and vegetables can carry bacteria and are easily associated with food poisoning. They are pathogenic factors and can reduce the patient's resistance.
5. Avoid cold and slippery foods that harm the spleen and stomach. Foods like water chestnuts, soft-shelled turtles, raw pears, and peanuts are considered "cold" in nature and can harm the spleen and stomach. They are also prone to causing loose stools and diarrhea, so they should be avoided.
Avoid pungent, hot, and irritating foods. Foods such as chives, lamb, chili, fresh chili powder, and strong tea, alcohol, and various coffee beverages are all strong irritants that can cause vascular spasms and contractions, leading to congestion, edema, and damage to the mucous membrane. Therefore, they should be avoided.
Additionally, during the recovery period, due to a weakened digestive system, patients should still avoid raw, cold, hard, cooling, and greasy foods, such as cold salads, legumes, cold drinks, alcohol, and melons.