Nutritious Eats for COPD: Bananas and Beyond
The American Lung Association has recently issued new dietary guidelines for individuals living with Chronic Obstructive Pulmonary Disease (COPD), a group of diseases that include emphysema and chronic bronchitis, causing blockage to the airflow and difficulty breathing.
One of the key recommendations is to adopt a diet with fewer carbohydrates and more fat. The Association suggests limiting simple carbohydrates like table sugar, candy, cake, and regular soft drinks, and instead, focus on consuming 25-30 grams of fiber each day through foods like nuts, seeds, whole grains, legumes, fruits, and vegetables.
A recent study has shown that bananas may improve lung function in people with COPD over a 3-year period. While direct evidence on bananas specifically improving lung function or reducing COPD exacerbations is not conclusive, their antioxidant content, including vitamin C and polyphenols, generally contributes to lowering inflammation and oxidative stress, both relevant to lung health.
For COPD patients, antioxidants help counteract oxidative stress, a key factor in the progression and exacerbation of COPD. Fruits high in antioxidants that may benefit COPD patients include oranges, rich in vitamin C and polyphenols, known to reduce inflammation and oxidative stress, and leafy greens like spinach and kale, which are rich in antioxidants and fiber, beneficial for reducing inflammation. Cruciferous vegetables such as broccoli and cabbage also contain vitamins, minerals, and fibers linked to lower cancer risk and anti-inflammatory effects.
Other dietary considerations for respiratory health include foods like goat dairy, which may reduce inflammation and improve lung function, and potassium-rich foods like bananas, which help maintain fluid balance, potentially minimizing edema in COPD. The Dietary Guidelines for Americans recommend that a person consumes 2 cups of fruit as part of a balanced diet.
However, people with COPD and kidney disease may need to limit their potassium intake. High potassium levels were only present in 6.7% of all people with COPD in a 2019 study.
The American Lung Association also advises staying hydrated by drinking 6-8 glasses of water per day, drinking water 1 hour after meals, avoiding consuming too much salt, and trying to eat 4-6 smaller meals per day. They recommend choosing plant sources of fats and oils such as olive oil, avocado oil, safflower oil, and corn oil, and limiting trans fats and saturated fats in processed foods, red meat, and skin from fat from meat and meat products.
In summary, while bananas may provide antioxidant vitamins and fibers that may indirectly support lung health and inflammation control, fruits like oranges and leafy greens are particularly noted for antioxidants that might better support COPD management. A 2021 research associates high antioxidant-rich fruits and vegetables with a lower risk of chronic disease.
[1] Bananas and Lung Health: A Closer Look [2] Dairy and COPD: A New Perspective [3] Antioxidants and COPD: The Role of Fruits and Vegetables [4] COPD and Diet: What to Eat and Avoid [5] Potassium and COPD: A Comprehensive Guide
- Encouraging a diet rich in fiber may help individuals living with Chronic Obstructive Pulmonary Disease (COPD), as it can be found in foods like nuts, seeds, whole grains, legumes, fruits, and vegetables.
- Antioxidants, found in fruits like oranges, spinach, kale, broccoli, and cabbage, are particularly beneficial for COPD patients as they help counteract oxidative stress, a key factor in the progression and exacerbation of COPD.
- For those with COPD, it's important to consider dietary considerations like foods that may reduce inflammation, such as goat dairy, and potassium-rich foods like bananas, which help maintain fluid balance.
- However, people with COPD and kidney disease may need to limit their potassium intake due to the potential risk of hyperkalemia.
- A balanced diet should include 2 cups of fruit, according to the Dietary Guidelines for Americans, and it's recommended to opt for plant sources of fats and oils, while limiting trans fats and saturated fats in processed foods.
