FEVER

Fever, also referred to as pyrexia, is defined as having a temperature above the normal
range due to an increase in the body’s temperature set point.
The normal human body temperature range is typically stated as 36.5–37.5 °C (97.7–
99.5 °F).
Human body temperature varies. It depends on sex, age, time of day, exertion level,
health status (such as illness and menstruation).
Body temperature is kept in the normal range by thermoregulation, in which
adjustment of temperature is triggered by the central nervous system.
Hypothalamus controls the body temperature. In response to an infection, illness, or
some other cause, the hypothalamus may reset the body to higher temperature.
CAUSES
A fever can be caused by many medical conditions ranging from non-serious to life
threatening. This includes viral, bacterial, and parasitic infections—such as
influenza, the common cold, urinary tract infections, COVID-19, and malaria.
Non-infectious causes includes deep vein thrombosis, connective tissue disease, side
effects of medication or vaccination, and cancer.
Fevers can result from other various factors, including,
Over exposing the skin to sunlight, or sunburn.
Heatstroke, either due to high ambient temperatures or prolonged strenuous exercise.
Dehydration
A cancerous (malignant) tumor.
Sexually transmitted diseases
Alcohol withdrawal
Pneumonia
SYMPTOMS
Depending on what’s causing a fever, other fever signs and symptoms may include:
Sweating
Chills and shivering
Headache
Muscle aches
Loss of appetite
Irritability
Dehydration
General weakness
TYPES OF FEVER
Based on temperature
1. A low-grade fever happens when the body temperature rises to 100.4F (38C)
2. Moderate fever if the temperature rises above 102.2-104F or 39.1-40C
3. High-grade fever indicates if the body temperature is 104F (39.4C) or above.
4. Hyperpyrexia, if the temperature is above 106F or 41.1C

Based on duration
Acute – if the duration of fever is less than 7 days.
Sub-acute - if the fever lasts up to 14 days.
1. Chronic or persistent- if fever continues for over 14 days.
EFFECTS UPON METABOLISM
Fever induction in humans occurs at a high metabolic cost, such that only a rise in body
temperature requires a 10–12.5% increase in metabolic rate.
Decrease glycogen stores from the adipose tissue.
Increased oxygen demand.
Increased heart rate.
Increased respiratory rate.
Increased use of body proteins as an energy source.
Metabolism switches from utilizing glucose (an excellent medium for bacterial growth) to utilizing
the breakdown products of protein and fat.
Enhanced immune function.
Increase in the motility and activity of white blood cells.
Stimulates interferon production and activation of T cells.
Accelerated loss of body fluids owing to increased perspiration and excretion of wastes.
Increased excretion of sodium and potassium.
DIET
Due to increased BMR, energy requirements get increased specifically if the temperature is high
and prolonged. So easy to digest cereals and pulses should be included with moderate amount of
fat, sugar, honey etc. as they help to enhance the energy content of the food.
High protein diet should be given including milk and milk products, whey protein, egg, chicken
and fish.
As glycogen stores get depleted, so sweetened beverages, fruits or fruit juices should be taken as
they help in reserving of glycogen.
Emulsified form of fat’s should be included in the diet as cream or butter to increase the energy
intakes well as they maintain the body reserves and can be easily digested.
Fried foods should be avoided as they are not better tolerated and may cause nausea.
Adequate amount of fruits and vegetables should be included in the diet as they contain good
amount of micronutrients like vitamins and minerals which are lost due to many metabolic
changes.
Fluid intake should be increased in the form of juice, soups, milk, buttermilk, water etc.
Adequate fluid intake helps in maintaining adequate urine output which facilitates waste
excretion.
FOODS TO BE ADDED
All cereals
pulses
vegetables
fruits
soups
light puddings
juices
FOODS TO BE AVOIDED
Ghee
fried foods
ice-creams
sweets
heavy puddings
heavy bakery products
alcoholic drinks
aerated soft drinks
preservative foods.
Thank you