In this weeks article, we join Rohan Smith (BHSc (Nut. Med), A.NUTR, ANTA, ACNEM) as he discusses the role of nutrition in total hip and knee replacement surgery. Rohan’s perspective can impart a lot of benefits for our patients, and should bring a unique perspective on what to look out for before, during and after your hip and knee replacement. Rohan is Adelaide based, and you can find him here.

Preparing for surgery

Surgery is a form of stress on the body, which results in an inflammatory response which significantly impacts metabolism (Burgess et al. 2018). The inflammatory process and stress deplete various nutrients, such as B group vitamins, vitamins C, E and A, zinc, iron, selenium among others, which can lead to an impaired immune response. This increases the risk of complications such as delayed healing and wound infections (Hegazi et al. 2014). 

Consuming adequate amounts of protein, fruits and vegetables, wholegrains and water, and limiting sugar, caffeine and alcohol will provide the necessary building blocks for wound healing and recovery. 

Anaesthesia 

Anaesthesia places a burden on the body, in particular the liver. It is important to provide the body with antioxidant and nutrient support to facilitate the liver’s detoxification processes. A diet rich in antioxidants and supplementing with a good quality multivitamin with activated B vitamins is recommended for at least 2 weeks pre surgery and even longer post-surgery. Glutathione supplementation may sometimes be recommended and will also aid the detoxification process. 

 Some foods high in antioxidants and for liver support include:

• Onions, garlic and leek
• Cruciferous vegetables – Broccoli, cauliflower, cabbage, brussel sprouts, rocket
• Brightly coloured fruits and vegetables – Berries, grapes, oranges, tomatoes, capsicum, carrots, pumpkin

Join us next Friday for Part 2 of this 360 Approach series focussed on Nutrition.