Food Items To Be Avoided By Patients With Low Platelet Count

Now this is a very interesting topic. We have always focused on food items which help raise platelet counts. So, this topic is equally important, if not more. This blog lists various food items that are best avoided in patients having low platelet counts. Scientific evidence is lacking, in majority, on why these food items are best avoided. Most of these are gradual observations that people have noticed over the years.

So the list goes as :

1. Ginkgo Biloba – used as a memory enhancer
2. Ginseng – used as energy boosting supplement
3. Raw garlic
4. Pomegranates
5. Omega three intake foods – fish etc
6. Red wine
7. Smoking
8. Pineapple – which are considered as antiplatelet agents
9. Fruits and vegetables that contain “salicyclates” - such as cucumbers, mushroom, raddish, berries, cherries. Salicyclates act as blood thinners and prevent clotting
10. Coffee – it is not the caffeine but phenolic acids present in coffee that are the culprit.
11. Alcohol
12. Foods containing quinine – ex. Tonic water – a bitter liquid which is used as a mix for alcoholic drinks
13. Foods containing Aspartame: Aspartame is a low calorie sweetener. It is used in diet sodas, energy drinks, protein shakes, flavoured milk and juices, breath mints and jellies. In fact ice-creams, and chewing gums and ketchups may also contain aspartame.

14. The above food items are to be best avoided if you suffer from dengue.

    But if your low platelet counts are diagnosed due to autoimmune diseases ( such as celiac disease), then additionally you need to take an anti-inflammatory diet along with avoidance of gluten containing foods. Now gluten containing foods are wheat, barley, rye and other grains. So these items should not be consumed if you suffer from celiac disease – a type of autoimmune disease. Anti-inflammatory diet means including fresh food in diet, minimize processed food and fast food, eat more fruits and vegetables, restrict caloric intake to 2000 to 3000 calories per day in adults. Of this caloric intake, 40-50% should come from carbohydrates, 30 % from fats, and 20 -30% from proteins.