Low Platelet Count & Diet

Platelets (thrombocytes) are a blood component necessary for clotting and reducing blood loss. Low platelet counts (thrombocytopenia) have many causes, and a primary effect is increased bleeding that can be serious. Diet modifications can help certain aspects of low platelet counts.

Causes

Low platelet counts are caused by many health conditions. They include viruses, anemia, autoimmune diseases, pregnancy, kidney disorders, congenital disorders, leukemia and other cancers, radiation therapy, chemotherapy and certain other drugs.

Symptoms

Symptoms of a low platelet count involve bleeding. The individual may experience excessive bruising or bleeding, nosebleeds and bleeding gums, blood in the urine or stool, heavy menstruation or a rash with tiny reddish-purple spots.

Food Intolerance

Low platelet counts sometimes are associated with gluten intolerance or celiac disease. People with these conditions must avoid eating wheat, rye, barley and any processed foods containing gluten.

Foods to Avoid

To prevent gastrointestinal bleeding, the patient should avoid foods that are hard to digest, according to the Abramson Cancer Center of the University of Pennsylvania. These include raw vegetables, nuts and popcorn. Alcoholic beverages also should be avoided.

Recommended Foods

The University of Pennsylvania recommends patients with low platelet counts eat low-fat protein-rich foods such as poultry, eggs and low-fat dairy products, as well as eight to 10 glasses of non-alcoholic beverages daily.

References

• University of Pennsylvania: Low Platelet Count
• Children's National Medical Center: Celiac Disease