HIV and Nutrition and Food Safety
Key Points
- In people with HIV, good nutrition helps to maintain the immune system, maintain a healthy weight, aid in the absorption of HIV medicines, and support overall health and well-being.
- Food and water can be contaminated with germs that cause illnesses (called foodborne illnesses), which can be more serious for people with HIV due to a weakened immune system.
- Food safety refers to selecting, handling, preparing, and storing food to prevent foodborne illnesses. Following food safety guidelines reduces the risk of foodborne illnesses.
Why is good nutrition important for people with HIV?
Good nutrition is about finding and maintaining a healthy eating style that provides essential nutrients. Eating well supports overall health and helps maintain good immune function.
For people with HIV, taking HIV medicines (known as antiretroviral therapy) helps protect the immune system from damage. A healthy, nutritious diet can help the body process HIV medicines effectively, support immune health, and improve overall well-being.
HIV and some HIV medicines are associated with heart disease and risk factors related to heart disease, such as high body weight. Good nutrition is a safe and effective way to help prevent heart disease or weight gain. However, supportive medicines, such as statins, are often recommended for people with HIV to help maintain heart health.
For more information on heart disease and weight gain in people with HIV, see the HIVinfo HIV and Heart Disease and HIV and Lipodystrophy fact sheets.
What is a healthy diet for people with HIV?
The basics of a healthy diet are the same for everyone, regardless of HIV status. Some general recommendations include—
- Eating a variety of foods from the five food groups: fruits, vegetables, grains, proteins, and dairy
- Eating the right amount of food (measured in calories) to maintain a healthy weight
- Choosing foods low in saturated fat, sodium (salt), and added sugars
To learn more about healthy eating, visit the U.S. Department of Agriculture’s (USDA’s) MyPlate.gov website.
In some cases, people with HIV may benefit from using dietary supplements in addition to a healthy diet. See the HIV and Dietary Supplements fact sheet for more information.
Can HIV or HIV medicines cause nutrition-related problems?
HIV and HIV medicines can sometimes cause nutrition-related problems. For example, some HIV-related infections can make it hard to eat or swallow. Side effects from HIV medicines, such as loss of appetite, nausea, or diarrhea, can also make it hard to stick to an HIV regimen.
If you have HIV and are having a nutrition-related problem, talk to your health care provider. Otherwise, to avoid nutrition-related problems, people with HIV must also pay attention to food safety.
What is food safety?
Food and water can be contaminated with germs that cause illnesses (called foodborne illnesses or food poisoning). Food safety is based on how to select, handle, prepare, and store food to prevent foodborne illnesses. For instance, the U.S. Food and Drug Administration (FDA) provides guidelines on the minimum food temperatures to use when cooking to prevent foodborne illnesses.
Water quality is also important because most people drink and cook with water. While there are many regulations in the United States to help make sure people have access to clean water, it’s important to read local water quality reports and to test your own water supply to make sure you aren’t consuming harmful germs or chemicals.
Because HIV damages the immune system, foodborne illnesses are more likely to be more serious and last longer in people with HIV than in people without HIV. Following food safety guidelines reduces the risk of foodborne illnesses.
What steps can people with HIV take to prevent foodborne illnesses?
If you have HIV, follow these food safety guidelines to reduce your risk of foodborne illnesses:
Do not eat or drink the following foods:
- Raw eggs or foods that contain raw eggs, such as homemade cookie dough
- Raw or undercooked poultry, meat, and seafood
- Milk, dairy products, and fruit juices that are unpasteurized
Follow the four basic steps to food safety: clean, separate, cook, and chill:
- Clean: Wash your hands, cooking utensils, and countertops often when preparing food.
- Separate: Separate foods to prevent the spread of any germs from one food to another. For example, keep raw meat, poultry, seafood, and eggs separate from foods that are ready to eat, including fruits, vegetables, and breads.
- Cook: Use a food thermometer to make sure that foods are cooked to safe temperatures (see the FDA’s Safe Minimal Internal Temperature Chart).
- Chill: Refrigerate or freeze meat, poultry, eggs, seafood, or other foods that are likely to spoil within 2 hours of cooking or purchasing.
For more information, visit the FDA’s Food Safety for Older Adults and People with Cancer, Diabetes, HIV/AIDS, Organ Transplants, and Autoimmune Diseases webpage. If you are planning a trip outside the United States, read the Centers for Disease Control and Prevention’s (CDC’s) recommendations on Food and Drink Considerations When Traveling.
This fact sheet is based on information from the following sources:
From the CDC:
From the Health Resources and Services Administration:
From the HIV Clinical Practice Guidelines at Clinicalinfo.HIV.gov:
From the U.S. Department of Veterans Affairs:
From the USDA:
Also see the HIV Source collection of HIV links and resources.