Hepatitis Diet

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Food NameIronSalt
Milk, human0.017
Milk, cow's, fluid, whole0.040
Milk, cow's, fluid, whole, low-sodium0.13
Milk, calcium fortified, cow's, fluid, whole0.040
Milk, calcium fortified, cow's, fluid, 1% fat0.044
Milk, calcium fortified, cow's, fluid, skim or nonfat0.052
Milk, cow's, fluid, other than whole ("lowfat")0.042
Milk, cow's, fluid, 2% fat0.041
Milk, cow's, fluid, acidophilus, 1% fat0.044
Milk, cow's, fluid, acidophilus, 2% fat0.041
Milk, cow's, fluid, 1% fat0.044
Milk, cow's, fluid, skim or nonfat, 0.5% or less butterfat0.042
Milk, cow's, fluid, filled with vegetable oil0.157

Nutrient Values

  • Nutrient contents are calculated per 100 grams of food weight.
  • Iron and sodium contents are in milligrams.

How to Use Our Food Database

There are many nutrient databases on the internet, but few, if any, allow the user to search and sort as conveniently as ours.
  • Click on colum's header to sort by food name or by nutrient value. Click again to reverse sort order.
  • Type any parts of food name, in any order, then hit Enter to search for foods.
  • Click on page number at bottom row of grid to go directly to a page.

What is hepatitis?

information from the National Institutes of Health

“Hepatitis” means inflammation of the liver. Toxins, certain drugs, some diseases, heavy alcohol use, and bacterial and viral infections can all cause hepatitis.
Hepatitis is also the name of a family of viral infections that affect the liver; the most common types are Hepatitis A, Hepatitis B, and Hepatitis C.

Difference between Hepatitis A, Hepatitis B, and Hepatitis C

Hepatitis A, Hepatitis B, and Hepatitis C are diseases caused by three different viruses. Although each can cause similar symptoms, they have different modes of transmission and can affect the liver differently.

Hepatitis A appears only as an acute or newly occurring infection and does not become chronic. People with Hepatitis A usually improve without treatment.

Hepatitis B and Hepatitis C can also begin as acute infections, but in some people, the virus remains in the body, resulting in chronic disease and long-term liver problems. There are vaccines to prevent Hepatitis A and B; however, there is not one for Hepatitis C. If a person has had one type of viral hepatitis in the past, it is still possible to get the other types.

Diet for Hepatitis C

  • Limit foods that have a lot of iron
  • Do not use iron pots and pans
  • Limit salt and foods that contain a lot of salt

Our Liver Disease Nutrition Online Food Databases

nutrition recommendations are based on National Institutes of Health guidelines

Hepatitis C

Hepatitis C is one type of hepatitis - a liver disease - caused by the hepatitis C virus (HCV). It usually spreads through contact with infected blood. It can also spread through sex with an infected person and from mother to baby during childbirth.

Most people who are infected with hepatitis C don't have any symptoms for years. A blood test can tell if you have it. Usually, hepatitis C does not get better by itself. The infection can last a lifetime and may lead to scarring of the liver or liver cancer. Medicines sometimes help, but side effects can be a problem. Serious cases may need a liver transplant.

There is no vaccine for HCV.

Symptoms of Hepatitis C

Most people have no symptoms until the virus causes liver damage, which can take 10 or more years to happen. Others have one or more of the following symptoms:

  • yellowish eyes and skin, called jaundice
  • a longer than usual amount of time for bleeding to stop
  • swollen stomach or ankles
  • easy bruising
  • tiredness
  • upset stomach
  • fever
  • loss of appetite
  • diarrhea
  • light-colored stools
  • dark yellow urine

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