KABUL (Pajhwok): Relatives have expressed concerns about the provision of unsuitable food for jaundice patients at two hospitals in Kabul, but the Ministry of Public Health (MoPH) says efforts are underway to develop a specialised menu for hospitalised individuals across the country.
Medical professionals say individuals with jaundice require specific diet due to the condition’s impact on the liver and biliary system. Their diet must be tailored to promote liver function and prevent a worsening of symptoms.
Doctors caution difficult-to–digest itemslike fatty, fried and processed foodsshould be avoided or minimised byjaundice patients.
Complaints from patient relatives
Khial Mohammad, hailing from Baghlan province, was recently hospitalised at the Infectious Disease Hospital due to jaundice. He shared his concerns with Pajhwok Afghan News.
“While doctors are attending to the patients, the food provided to those with jaundice is not suitable, particularly dishes with a lot of oil. They serve potatoes and beans, which are not good for jaundice patients,“ he noted.
Similarly, Safar Ali Ahmadi, a resident of Kabul’s Dasht-i-Barchi area whose father has severe jaundice and is currently admitted to the Infectious Disease Hospital, expressed satisfaction with the hospital’s services but objected to itsfood.
“Doctors say people with jaundice should avoid meat and beans and use less salt, yet the hospital serves all these items. We often bring bread from home for my father,” he alleged.
He called for the preparation of a separate nutritional menu tailored to the health conditions of the patients.
Relatives of jaundice patients at theIndira Gandhi Children’s Hospital in Kabul voiced similar complaints.
Ahmad Sadiq is a resident of Baghlan whose child is suffering from jaundice. The child was being served beans or chickpeas, which were unsuitable for jaundice patients, he complained. “I have to borrow money to bring food for my son from outside,” he said, urging a solution to the issue.
Mohammad Agha, a resident of Kabul whose 10-year-old son is admitted with jaundice to the Indira Gandhi Children’s Hospital, echoed similar concerns, emphasising the provision of mild foods for jaundice patients.
A longstanding issue
Dr Faridullah Omari, a specialist at the Infectious Diseases Hospital in Kabul, said patients with jaundice requiredspecific diet due to the liver damage that could occur to them.
“To those suffering from acute jaundice, irreversible liver cell damage occurs. We must recommend foods that reduce the burden on the liver,” he said.
He advised patients to avoid fried and fast foods, soft drinks, coffee, cakes and cookies, all of which could exacerbate liver stress. Instead, patients should consume balanced diet of vegetables, fruits and natural juices.
Dr Omari pointed out each patient’s diet should be tailored individually, as one patient might require more protein, while another could need a smaller amount of it.
At present, the hospital has a single-itemmenu, making it difficult to prepare different meals for different patients. “We recommend patients bring food from home,” he added.
The typical menu includes milk, dry bread, eggs and sugar for breakfast; rice with beans or vegetables like pumpkin, eggplant, okra, and chicken for lunch, along with fruit; and salad with beans, potatoes and fruit for dinner. While this diet benefits some patients, it may be improper or even harmful for others.
“This problem has existed for a long time and is not new. However, compared to the past, 80 percent of the issue has been resolved. In the past, patients only received plain rice and potatoes, but now their diet is balanced,” Dr Omari claimed.
Dr Abdul Rahman Karimi, an official at the Indira Gandhi Children’s Hospital, highlighted the importance of adjusting diet based on the patient’s condition. “Patients with jaundice should consume less protein until they recover. Eating too much protein, such as beans or chickpeas, may cause complications, commonly known as ‘jaundice affecting the nerves.’ This is why each patient needs a tailored diet,” he explained.
The standard menu at the Indira Gandhi Children’s Hospital includes rice, beans, chickpeas and vegetables such as cauliflower and eggplant, with eggs, milk and sugar for breakfast.
Dr Karimi pointed out the hospital’s biggest challenge was the rising numberof patients. “When the number of patients increases, more resources are required. We need additional beds and cooperation from the government and partner organisations to ensure patients with different conditions receive appropriate diet,” he said.
Dr Noor Rahman Burhan, a pediatrician and nutritionist at the same hospital, stressed nutrition was as critical as medical treatment. “If the correct nutrition is not provided, medication alone cannot resolve an issue. Diet must be carefully implemented alongside treatment.”
He proposed the activation of an exclusive department at hospitals, with support from friendly nations, to ensure patients received proper nutritional care.
“The MoPH should collaborate with donor countries and organisations to address this issue,” Dr Burhan suggested.
MoPH response
Dr Sharafat Zaman, spokesman for MoPH, acknowledged while the nutritional menu for bedridden patients at government hospitals had improved over time, there were still challenges.
“We have a regular nutritional programme for bedridden patients, but there are some outstanding issues. Work is ongoing to address these problems,” he said.
He concluded efforts were ongoing to devise a standard nutritional plan using available resources, with the aim of improving the situation as much as possible and implementing morestrategies in the future.
sa/mud
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