On January 29, 2025, the Ministry of Health of Uganda officially declared an Ebola outbreak caused by the Sudan virus. The outbreak was confirmed after a 32-year-old male nurse from Mulago National Referral Hospital died due to multi-organ failure caused by the Sudan strain of the Ebola virus. Since then, eight cases have received treatment at centers in Kampala and Mbale and were discharged on February 18 after two consecutive negative tests taken 72 hours apart. As of February 2025, a total of nine confirmed cases, including one death, have been recorded. Additionally, 58 identified contacts remain under monitoring in designated quarantine facilities in Jinja, Kampala, and Mbale. The Ministry of Health, in collaboration with the World Health Organization (WHO), continues to oversee the response efforts.
Signs and symptoms may include:
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Fever
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Aches
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Pains
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Fatigue
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Diarrhea
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Vomiting
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Unexplained bleeding.
However, in the event of an Ebola virus outbreak, managing the illness is possible by taking appropriate measures. If exposed to the virus, consuming specific nutrients and nutritional goals can help manage and control the symptoms. When a patient is infected with the virus, their immune system becomes significantly weakened, and their nutritional levels begin to decline. Therefore, consistently maintaining proper nutrition is crucial not only for sustaining energy levels but also for enhancing the immune system’s ability to fight off the virus.
The key nutritional goals are as follows:
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hydration by drinking fresh juices and water
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Replenishing electrolytes such as magnesium
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Immune support
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Tissue repair and recovery
These goals are essential for the body’s recovery as they support tissue repair, replenish lost nutrients, prevent dehydration, and help restore strength. Consuming easily digestible nutrient-dense foods is also important.
The Nutrients important in managing the Ebola virus include:
Protein-based foods such as beans, G-nut source, mukene, beef, goat meat, eggs, and Milk, are easily digested and help to build the immune system and repair body tissues
Vitamin A, C D, Zinc and Iron based foods such as fresh vegetables and fruits like sukuma wiki, dodo, booga, nakati, mangoes, pumpkins, oranges, lemons, porridge, simsim, tamarind, eggs, fish especially the Nile perch these foods reduce on infection risk, support the white blood cells and boost wound healing and fatigue
Oral rehydration solutions(ORS), herbal teas, and vegetable soups should be included as they help replenish lost fluids, which is crucial since a significant amount of body fluids is lost during the infection.
Omega-3 Fatty Acids from foods such as Avocado, Nile perch, tilapia, groundnuts, and other sources strengthen the immune function and reduce swelling and inflammation.
Probiotic foods such as bushera yoghurt, bananas, and onions help to restore a healthy bacterial gut, boost immunity, and reduce infection.
In conclusion, since each patient’s condition varies, it is essential to personalize the nutritional plan to meet the specific recovery needs. Proper nutrition is vital in managing and supporting recovery from the Ebola virus.
