Avoidable foods during shingles: Hot, spicy dishes, sugary items, and so on
Shingles, a viral infection caused by the reactivation of the varicella-zoster virus (VZV), can be a challenging health issue. While early and appropriate medical treatment can help shorten the duration of symptoms and reduce the risk of complications, a balanced diet also plays a crucial role in immune support, faster recovery, and reduced inflammation.
Foods to Avoid
During a shingles outbreak, it is best to avoid certain foods that may fuel viral activity or inflammation. These include high-arginine foods such as red meat, poultry, dried beans, nuts, chocolate, and some fish. Arginine, an amino acid, may promote viral replication. Additionally, it is advisable to steer clear of highly processed foods, foods high in saturated fats, sugary snacks, and alcohol. Processed foods contain unhealthy fats and refined carbohydrates, leading to chronic inflammation and impaired immune cell function. Spicy, acidic, or salty foods can also irritate the skin and worsen the pain associated with shingles.
Foods to Eat
A balanced diet during a shingles outbreak should focus on nutrient-dense foods rich in zinc and vitamins A, B12, C, and E, as well as foods high in lysine and complex carbohydrates. Lysine is an essential amino acid thought to inhibit herpes virus growth, though more research is needed for shingles specifically.
Foods rich in zinc include red meat, shellfish, chickpeas, eggs, and oysters. Vitamin A sources include egg yolks, beef liver, salmon, sweet potatoes, and carrots. Vitamin B12 can be found in clams, sardines, beef, fortified cereals, and milk. Vitamin C sources include guava, parsley, kale, kiwi, and lemons. Vitamin E sources include sunflower seeds, almonds, salmon, rainbow trout, and avocado. Complex carbohydrates such as whole-grain bread, brown rice, quinoa, oats, barley, and whole grain pasta can help reduce inflammation and support overall health.
Additional Immune-Boosting Foods
Certain foods are known for their immune-boosting properties. Garlic, for instance, contains compounds with potential immune-boosting properties. Spices such as ginger, cinnamon, and cayenne pepper may have immune-modulating properties. Curcumin, the active compound in turmeric, may have immune-enhancing effects. Probiotic-rich foods such as yogurt, kefir, and fermented vegetables promote a healthy gut microbiome, linked to immune health. Herbal teas such as echinacea, elderberry, and green tea may boost immune function.
Omega-3 fatty acids found in fatty fish, flaxseeds, and walnuts can reduce inflammation. However, spicy foods, which contain compounds like capsaicin that stimulate nerve endings and increase blood flow to the skin, can exacerbate the discomfort and pain associated with shingles.
In summary, a diet emphasizing immune-supportive nutrients and minimizing foods that may fuel viral activity or inflammation is recommended during shingles outbreaks. Supporting antiviral medication such as acyclovir is best paired with a balanced diet, though food generally does not interfere with the medication’s absorption.
Maintaining a healthy lifestyle, including getting enough sleep, staying hydrated, maintaining a moderate weight, and getting regular physical activity, can also help boost the immune system. Postherpetic neuralgia (PHN), a possible shingles complication that causes persistent pain in the area where the rash occurred, can be particularly challenging and may require ongoing management. It is always best to consult with a healthcare professional for personalised advice during a shingles outbreak.
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