COPD and emphysema are chronic obstructive pulmonary diseases. COPD is a collective term for a group of diseases of the lungs that are characterized by coughing, increased expectoration and shortness of breath (AHA). The diseases are irreversible, i.e. they cannot be returned to a healthy state.

Excerpt from: Source: COPD Germany, Importance of Diet in COPD

Pulmonary emphysema - Pulmonary emphysema is characterized by overinflation of the lungs with destruction of the alveoli (alveoli).

COPD = chronic obstructive pulmonary disease (COPD) is a collective term and includes chronic obstructive bronchitis and pulmonary emphysema. Obstruction means the narrowing of an otherwise open path, which in the long term leads to a progressive narrowing of the airways due to permanent inflammatory processes.

Close relationship between diet and COPD

Breathing supplies the necessary oxygen, which is required for the "combustion" (= oxidation or "metabolism") of the nutrients. Combustion creates energy and carbon dioxide (Co2)

Part of the energy is required for the respiratory muscles themselves, Co2 is exhaled as a waste product. If breathing is restricted, the body lacks important nutrients and building materials.

In the case of COPD, more energy and therefore more nutrients are used for the breathing process due to the narrowing of the airways.

Compared to healthy people, the energy requirement in COPD is up to ten times higher.

In the case of emphysema, the work of breathing is particularly energy-intensive due to the overinflation of the lungs.

At rest, the proportion of total energy consumption can increase to up to 60%.

Decrease in muscles

Another effect, which is at least partially related to nutrition, is the decrease in the muscles in COPD. Studies (e.g. ESPEN 2006) have shown that the majority of COPD patients have an early stage even if their weight remains the same Decrease in auxiliary respiratory muscle function and the so-called lean muscle mass (FFM) were found

Reasons for phasing out FFM

Impairment of movement
Nutrient deficiency due to restriction of oxygen uptake
increased energy requirements due to infections, medication (e.g. steroids)
chronic inflammatory processes caused by COPD

Why is nutritional therapy important?

Nutritional therapy supports you in maintaining / gaining or losing your weight, because both being overweight and underweight have a negative effect on COPD and pulmonary emphysema. The fat-free mass can also be reduced in patients of normal weight. 20 - 60% of COPD patients develop malnutrition or malnutrition. The therapy counteracts this by adjusting the diet according to your needs. The basis is an easily digestible, protein-rich diet for optimal digestibility without digestive problems such as diarrhea, flatulence, pain, nausea, belching, feeling of fullness, etc. Furthermore, your appetite is enhanced by an appropriate selection of foods as well as appealing preparation and arrangement of the dishes with fine herbs and spices promoted ( avoid inappetence / lack of appetite ). Basal stimulation can also have an appetite-promoting effect.

About a third of patients with COPD have osteoporosis . A good supply of calcium and vitamin D (cholecalciferol) is therefore an important part of nutritional therapy.

For this purpose, calcium-rich and vitamin D-rich foods are specifically integrated into your diet and anti-inflammatory foods are avoided and plenty of anti-inflammatory foods are consumed. Weight reduction is recommended if you are overweight / obese. A wholesome, anti-inflammatory diet will strengthen your immune system and provide your body with more energy and strength in everyday life.

Blood count:

It is advisable to have your Omega 3 index checked regularly.

This provides information about the supply of valuable omega 3 fatty acids (alpha-linolenic acid, eicosapentaenoic acid and docosahexaenoic acid), which can significantly counteract inflammatory processes in the body.

Classification of your weight - definition and classification of weight in relation to height.

Special percentile curves apply to children and adolescents; the BMI cannot simply be used here.

BMI and interpretation: BMI: body mass index. Formula: Body weight in kg : (body height in m) 2

Underweight: <18.5

Normal weight: 18.5 - 24.9

Overweight = pre-obesity: 25-29.9

Obesity grade I: 30 - 34.9

Obesity grade II: 35-39.9

Obesity grade III:> 40 = per magna

Nutritional therapy

Anti-inflammatory nutrition as a basis, individually tailored to you
Holistic therapy - do you have any comorbidities that need to be taken into account during the consultation?
Overall fat selection, how should it be designed
How many animal foods (e.g. meat products, milk and dairy products, cheese, fish products, eggs) are recommended?
What do I have to look out for when choosing animal foods?
How can I counteract inflammatory processes through diet?
Body weight: Weight reduction is recommended if you are overweight / obese.
In the case of insulin resistance and lipid metabolism disorders, also treat them with nutritional therapy
Avoid micronutrient deficiencies and mineral deficiencies & possibly counteract them with nutrient preparations
Prevent protein deficiency
Which nutrients do I need in which ratio?
Get enough fiber (> 30 g / day) through natural foods, possibly fiber substitution
Sufficient fluid: total fluid per day: 30 - 35 ml per kg body weight and day. Attention, this is not just a drinking liquid. The liquid from food (approx. 500 - 800 ml) must still be subtracted from this, so that an amount of approx. 1.3 - 2 l of drinking liquid is created.
add valuable anti-carcinogenic (anti-cancer) secondary plant substances
A selection of foods tailored to your needs with cooking and technical information (for breakfast, snacks, lunch, dinner)
Do you like to eat your warm meal in the evening? I am happy to cater to your individual situation and we will create a plan on how you can implement your wholesome diet into your everyday life.
which oils are good for me? What should I watch out for in relation to the anti-inflammatory diet?
How much fat spread (butter / margarine / vegetable fat) can I use and which products are recommended?
Get enough Omgea-3 fatty acids and essential fatty acids
How can I boost and support my metabolism with natural foods?
Coordinate sensible meal frequency for your individual case - meal allocation
Define the desired weight stabilization / normalization & the estimated period for this
what should be considered with beverages and alcoholic beverages?
How does exercise affect your body and thus also your diet?
Avoid blood sugar fluctuations
Sweetening foods - sweeteners, glucose, fructose, sugar and sugar substitutes, what can I use and in what quantities? How high is the respective sweetness of the different products?
what should be considered when baking and cooking?
what are cheap snacks / main meals
Eating out - what should you watch out for?
Vacation, boat trip or hospital stay, what should be considered?
Flatulence, bloating, diarrhea, constipation, vomiting, heartburn, loss of appetite, pain related to eating, what can I do about it?
Daily plans as an example for practical implementation in everyday life
Enjoyment training
Optimizing your eating situation
long-term maintenance of a jointly defined weight
Strengthen the stomach and intestines with natural foods
Additional therapy options
Dietetic products in support of nutritional therapy
Food supplements - under certain circumstances, a supplement can be useful
and other topics