Sickle Cell Disease (SCD) is the most common and fastest growing genetic blood disorder in England and the UK. (See references below) However, the disease is not fully recognised as a long term condition (LTC) among dietitians and also in the wider healthcare landscape.

SCD refers to a group of haemoglobinopathies characterized by having at least one sickle (s) beta-gene which is inherited together with another type of abnormal haemoglobin. Among the haemoglobinopathies, sickle cell (HbSs), haemoglobin SC disease (HbSC) and haemoglobin S thalassemia (Hbs thal) minor and major is most common.2 The most severely affected of this group of patients with sickle cell (Hbss) are primarily of African descent.3,4 Due to the slave trade and migration, Hbss has assumed worldwide geographic distribution.5

100 years after its discovery as a genetically inherited disease, finding a cure for sickle cell anemia (Hbs) remains a challenge.5 Since its discovery in 1910, efforts have been made to develop clinical care for Hbss patients to lessen the severe problems which are mainly frequent hospital admissions for recurrent painful episodes. Recent years have seen the emergence of a body of literature aimed at seeking nutritional alternatives to improve the quality of life of Hbss patients.

Patients with SCD are hugely affected by the wider determinants of health such as poor housing, poverty, unemployment, and interrupted education. Cumulatively, this places patients at a high risk of malnutrition which in turn has its own negative impact on patient outcomes.

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