Leprosy

What is Leprosy?

Leprosy is an infectious disease caused by Mycobacterium leprae. This affects the skin and nerves and can lead to deformities of the hands, feet and face.

Who is affected?

The disease remains a public health problem in underdeveloped areas in the world, and is therefore known as a disease of the poor

Why some people develop the disease and others do not is not known.

Leprosy and Diet: Is there a link?

Yes, researches done in Bangladesh show that diagnosed leprosy patients had food shortage period, less money to spend on food, less household food stocks, less diverse diet. These patients had lower intake of highly nutritious foods like meat, fish, eggs, milk, fruits and vegetables, and consumed only rice.

Conclusion:

An inadequate diet for a longer period of time leads to nutrient deficiencies. The body’s immune system, however, needs proteins, vitamins and minerals to effectively fight off infections. We conclude that people who are living in poverty and who are not able to get an adequate, diverse diet have a higher chance of developing leprosy.

It is difficult to determine if leprosy is a cause or a consequence of nutritional deficiencies.

Statistical analysis showed that food shortage experienced in the past year and at any time in life were significantly associated with an increased risk of leprosy, while higher dietary diversity score and household food stocks reduced the chance of having leprosy.

Deficiencies of the nutrients that these types of foods provide could result in an impaired immune response, which may be an explanation for the development of clinical leprosy. It is evident that little research has been carried out on the association between leprosy and nutrition, and that the immunological pathway leading to the clinical development of the ailment and the influence of nutrition should be studied further.

Outcomes:

A good outcome: Treated at an early age stage avoids tissue and nerve damage.

A bad outcome: If not treated (or treated too late), you lose feeling in eyes, hand, feet, face and eventually get deformed and shrink.

Discussion:

In this study, we set out to identify factors through which food shortage may have an effect on the development of the disease, and in particular, addressed the question of whether recently diagnosed leprosy patients and controls had different dietary intakes. Our findings show that these patients have a less favorable position with regard to socioeconomic, health and nutritional factors than a control population. Lower food expenditure per capita, lower BMI, lower dietary diversity score (DDS) and absence of household food stocks were the main factors associated with an increased risk of having leprosy.

About Author

Pallavi Pinge is a Clinical Nutritionist and Dietitian | Content Director & Editor for health websites | has a passion for digital health and enjoys promoting health and wellness. She’s the founder and director of Ambrosia Wellness, where she provides personalized nutrition counseling, education, and coaching to individuals with various health conditions.  You can follow her on her social media channels below to stay tuned in with the latest in health and wellness | Health Blog | Contact her for appointments |