ABSTRACT
Sickle cell disease is the most common inherited blood disorder globally, with the majority of cases in sub-Saharan Africa. The disease affects haemoglobin, the oxygen-carrying substance within the red blood cells and has been associated with decreased dietary intake which results in higher requirement for nutrients, poor nutritional status and growth abnormalities. Patients with sickle cell disease have various degrees of macronutrient and micronutrient deficiencies, which increase disease severity and hospitalisations and reduces quality of life.
This chapter discusses the mechanism for developing nutritional deficiencies in sickle cell disease as well as describing the role played by macro- and micronutrient deficiencies in the pathogenesis and severity of the condition. The manifestations of nutritional deficiencies in the patients including the negative effects on growth, maturation and immune functions are highlighted.
Furthermore, the chapter explores an understanding of the potential benefits of nutrition-related interventions for patients with sickle cell disease in order to promote optimal growth and improve health outcomes. Nutritional interventions including nutrition education, dietary supplementation, food fortification and food diversification for the supportive management of sickle cell disease and its associated clinical conditions is discussed.
