AEGiS-FDA: Nutrition Concerns in AIDS Patients

Important note: Information in this article was accurate in 1989. The state of the art may have changed since the publication date.

Nutrition Concerns in AIDS Patients

Food and Drug Administration, U.S. Department of Health and Human Services - October 10, 1989
Brad Stone/FDA (301) 443-3285; CDC Press Office (404) 392-3286

The Food and Drug Administration and the Centers for Disease Control today began distributing the first videotape ever produced to alert people infected with the AIDS virus of the special dangers that food-borne illnesses pose to them. The 15-minute videotape warns that although the AIDS virus cannot be transmitted through foods, individuals with AIDS, because of their lowered immune systems, can develop serious or life-threatening illnesses through food such as raw or lightly cooked eggs, meats, and seafoods, as well as unwashed produce, or food prepared or handled in an unsanitary manner.

James W. Curran, M.D., director of the AIDS program for CDC's Center for Infectious Diseases, who is featured in the videotape, said, "This video is a product of a joint effort of CDC and FDA designed to provide vital information about foods that persons with AIDS should avoid, and advice on how best to handle and prepare food." He added that this information could help prolong and improve the quality of life for people with AIDS.

Peter Hawley, M.D., director of the Whitman-Walker Clinic of Washington, D.C., and others affiliated with the clinic are also featured in the videotape. Dr. Hawley points out that AIDS patients and even those at earlier stages of AIDS virus infection can be much more susceptible to such food-borne infections as salmonellosis, listeriosis and campylobacterosis. Moreover, he notes that these people are far more likely to develop bloodstream infections, meningitis, and other serious, even potentially fatal, conditions from these food-borne infections.

The videotape instructs individuals with AIDS on how they can dramatically lower their risk of contracting harmful food-borne illnesses through carefully choosing the right foods, and following preparation and handling techniques in the kitchen. Special emphasis is placed on thoroughly cooking food to kill harmful organisms, and on thorough and repeated cleaning of any utensil, surface or other object (including hands) that come into contact with food during its preparation or handling.

Information and advice is also given on how to minimize the risk of contracting food-borne infections when dining away from home, including during travel abroad.

The videotape will be distributed to community health organizations across the country through the auspices of CDC's National AIDS Information Clearinghouse. Groups interested in obtaining a copy of the videotape can contact the Clearinghouse at 1-800-458-5231, or can request a copy in writing at P.O. Box 6003, Rockville, Md. 20850.

891010
FD891001

SOURCE: Food and Drug Administration (FDA).

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