Viral Hepatitis: Nutritional Considerations

• Hygiene and sanitation: Persons who travel internationally or who are in areas where contamination occurs should be aware of an increased risk for hepatitis A. Uncooked food can increase the risk for hepatitis A transmission, as can water and even ice. Drinking bottled water, making sure food is prepared hygienically, and careful washing of hands and dishes can help prevent the spread of the virus. 
• Shellfish risk: Shellfish are often harvested from wastewater–polluted areas of the sea. As many as 4 million cases of hepatitis A occur each year globally as a result of consumption of raw or partially cooked shellfish/mollusks taken from polluted coastal waters.
• Alcohol abstinence: In persons with hepatitis C, alcohol appears to have undesirable effects on virus replication as well as on immune function and regeneration of liver cells, and may disrupt the effect of medications. Alcohol and the hepatitis C virus also act together to increase liver damage. People who have hepatitis C and are also alcohol users do much worse than those who do not have alcohol as a complicating factor.
• High–antioxidant diet: Patients with increased dietary intake of antioxidants may have a lower risk of liver disease. Further, preliminary evidence indicates that certain antioxidants may improve the effectiveness of antiviral treatments. This does not mean that people with liver disease necessarily need to take antioxidant supplements. The best way to increase antioxidants in the diet is to eat plenty of fruits, vegetables, and whole grains.
• Iron–restricted diet: Some authorities believe that having too much iron may increase liver damage in patients with hepatitis. The American Liver Foundation suggests that chronic hepatitis C patients whose blood iron level is elevated, or who have cirrhosis, avoid iron–containing supplements and restrict intake of high–iron foods (e.g., red meat and many other animal products).