Diet and Food Guidance for Malaria

Food does not treat malaria, but good eating helps the body recover from fever, vomiting and anaemia. Start with the prescribed antimalarial medicine and adjust food to how you feel.

During the fever

• Small, frequent meals so that tablets stay down
• Plenty of fluids: water, oral rehydration solution, coconut water, buttermilk and clear soups
• Easy foods: rice gruel, khichdi, daliya, idli, toast and bananas
• Fruit such as papaya, orange and pomegranate if they are tolerated

During recovery

Malaria destroys red blood cells, so anaemia is common. Include:

• Iron-rich foods: leafy greens, lentils, dates, jaggery in small amounts, beetroot and meat or eggs if eaten
• Vitamin C foods with meals, such as lemon and amla, to help iron absorption
• Protein: dal, milk, curd, eggs, paneer, fish
• Folate foods: greens and legumes

Food to limit while unwell

• Very oily, fried and spicy food, which can upset a sensitive stomach
• Alcohol, which strains the liver during treatment
• Street food and unboiled water, to avoid a second infection

Take tablets with food

Many antimalarial tablets cause nausea if taken on an empty stomach. Follow the doctor or label instructions.

Special cases

• Infants: breast milk or formula continues. No honey under 12 months.
• Pregnancy: eat regularly and take iron and folic acid only as a doctor advises.
• Diabetes: keep meals regular, as some antimalarial medicines and fever can change blood sugar.

Key point

Eat light, drink plenty, and add iron and protein as strength returns. Food supports treatment and does not replace it.