Nutrition Interventions for Immune Thrombocytopenia
This continuing education course provides an overview of immune thrombocytopenia, describes dietary factors affecting hemostasis, and provides recommendations RDs can make to clients.
After completing this continuing education course, nutrition professionals should be better able to:
- Distinguish between primary and secondary immune thrombocytopenia (ITP) and describe their causes.
- Identify foods and beverages that may reduce platelet counts or interfere with platelet function.
- Counsel clients on dietary strategies to support hemostasis, manage disease symptoms, and mitigate ITP treatment-related side effects.
Emily Guzman, MS, is a Chicago-based freelance nutrition writer, and Ginger Hultin, MS, RDN, CSO, is a Seattle-based integrative oncology nutrition specialist and owner of private practices Champagne Nutrition and Seattle Cancer Nutritionist.
The authors have no relevant disclosures to report regarding this program. They have certified that no conflict of interest exists for this program. View our disclosure policy.
- 2.00 CDR