FUNCTIONAL NUTRITION AND VULVOVAGINAL CANDIDIASIS: SCIENTIFIC EVIDENCE AND PRACTICAL RECOMMENDATIONS
DOI:
https://doi.org/10.51891/rease.v9i9.11145Keywords:
Candidiasis. Vulvovaginal. Functional Nutrition. Immunological.Abstract
Vulvovaginal candidiasis (VVC) is an infection caused by the fungus, Candida albicans, which affects the health and well-being of women around the world. Functional nutrition has been studied as a complementary approach in the treatment of VVC, seeking to improve immunological conditions and reduce the recurrence of infection. This scientific article aims to review the available scientific evidence on the relationship between functional nutrition and VVC, as well as provide practical recommendations for the prevention and treatment of infection.Studies have shown that certain nutrients can have beneficial effects in strengthening the immune system and reducing the occurrence of Candida infections. For example, adequate intake of vitamin D, folic acid, zinc, and selenium has been linked to a lower risk of VVC. Furthermore, supplementation with lactobacilli, probiotics and fermentable fibers can help restore the balance of the vaginal microbiota and reduce the recurrence of infection. It is also recommended to adopt a balanced diet, based on unprocessed foods and rich in fruits, vegetables, whole grains and lean proteins. Reducing the consumption of refined foods, sugars and alcohol may also be beneficial for controlling VVC. However, it is important to emphasize that functional nutrition should be used as a complementary therapy, in conjunction with conventional medical treatment. Each case of VVC is unique and must be evaluated individually to determine the best nutritional intervention strategies. In conclusion, functional nutrition can play an important role in the prevention and treatment of vulvovaginal candidiasis. Scientific evidence suggests that the adequacy of certain nutrients and the adoption of a balanced diet can strengthen the immune system and help reduce the recurrence of infection. However, more research is needed to establish specific guidelines and nutritional recommendations for individuals with VVC.
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