Alimentary fever

Alimentary fever - fever in newborns and infants associated with the loss of fluid, enhanced dissolution of protein, large protein load. Predisposing moments to the development of nutritional fever in infants are: feeding molozivnyi milk, a relatively large loss of fluid due to evaporation of water through the skin; in infants age - feeding artificial mixtures, rich in protein (e.g., not enough divorced dry and condensed milk or milk with addition to it of a large number of cottage cheese), and the imposition of excessive amounts of salt. Has the importance of imperfection of thermoregulation in newborns and children of early age. Clinical symptoms: increased body temperature to 38 40 below, restless behavior of the child, sometimes on the background of increased temperature convulsive syndrome. The nutritional diagnosis fever put after exclusion of other causes of fever. Treatment consists in the assignment of heavy drinking (5% solution dekstrozy, glucose, isotonic solution of sodium chloride in the amount not exceeding 10% of the child's body weight per day).

Alimentary fever (lat. alimentarius Commission - food)- fever in infants caused by inadequate age composition of food. In healthy children A. L. may develop at low concentrations in food water (less than 50 ml per 1 kg of body weight per day) along with excess of a protein content, such as when breastfeeding is not enough divorced dry and condensed milk, or add to milk a large number of concentrated protein (cheese, plasmon). A. L. may occur and result in excessive ingestion infant salt (more than 2-4 g / day). The temperature at the "salt fever" normalized after the introduction of a sufficient amount of water.
The development of nutritional fever primarily due to dehydration. If this value is not an absolute shortage of water, and the violation of the ratio between the amount of administered with food protein and water.
In infants, patients toxic dyspepsia (see), high temperature decreases to normal after cessation of feeding and simultaneous introduction of copious quantities of water. The development of hyperthermia in this case, explain how the increased absorption through the affected mucous membrane of the intestines products food is digested with pyrogenic action, and dehydration. Similar in pathogenesis with A. L. and transient fever neonates (see the Newborn).