低免疫应答对人类是致命的,因为增加的感染风险与发病率和死亡率有关。如果人的嗜中性粒细胞计数<2000个细胞/μL,则应用嗜中性粒细胞减少症饮食。与标准营养治疗相比,中性粒细胞减少饮食被发现与膳食纤维缺乏有关,维生素C,A,D,镁,和钙。这也与被诊断患有癌症的患者的营养不良有关。虽然生蔬菜是这些营养素的良好来源,它们也可以是病原体微生物的来源。因此,食用煮熟的蔬菜是中性粒细胞减少症饮食的基本原则。虽然有许多烹饪方法,压力烹饪是最常用的中性粒细胞减少饮食厨房,以减少病原体传播的风险。根据许多研究,烹饪过程与显著的营养损失有关。特别是,发现沸腾与维生素C的损失有关,A,K,酚类化合物,黄酮类化合物,钙,锌,锰,镁,铜,和不同类型蔬菜中的铁。尽管一些研究表明,采用食品安全指南的标准营养治疗不会增加感染风险,中性粒细胞减少饮食与营养不良有关,迄今为止,尚无指南建议在中性粒细胞减少症患者中应用标准营养治疗.因此,需要进行更多的研究来比较中性粒细胞减少性饮食与标准营养治疗的有益和有害影响,并支持至少在轻度中性粒细胞减少性患者中应用标准营养治疗并采用食品安全指南.
A low immune response is fatal for humans because increased infection risk is related to both morbidity and mortality. The neutropenic diet is applied if a person\'s neutrophil count is <2000 cells/μL. When compared with standard nutrition treatment, the neutropenic diet is found to be related to deficiencies in dietary fiber, vitamins C, A, and D, magnesium, and calcium. This is also related to malnutrition in patients diagnosed with cancer. Although raw vegetables are good sources of these nutrients, they can also be sources of pathogen microorganisms. Thus, the consumption of well-cooked vegetables is an essential principle in the neutropenic diet. Although many cooking methods are available, pressure cooking is the most commonly used in neutropenic diet kitchens to reduce pathogen transmission risk. According to many studies, the cooking process is associated with significant nutrient loss. In particular, boiling is found to be related to losses in vitamins C, A, and K, phenolic compounds, flavonoids, calcium, zinc, manganese, magnesium, copper, and iron in different types of vegetables. Even though some studies have shown that standard nutrition treatment with the adoption of food safety guidelines does not increase infection risk and the neutropenic diet is related to malnutrition, no guidelines have thus far suggested the application of standard nutrition treatment in neutropenic patients. Consequently, additional studies are required to compare the beneficial and harmful effects of the neutropenic diet to a standard nutrition treatment and support the application of standard nutrition treatment with the adoption of food safety guidelines at least in mildly neutropenic patients.