Xiaoli Duan
Sickle Cell Disease (SCD) remains a significant health challenge globally, particularly affecting populations of African descent. While advancements in treatment have improved outcomes for individuals with SCD, the disease still presents complex medical and nutritional considerations. In this article, we will explore the latest developments in SCD treatment and the nutritional challenges patients face. SCD is a genetic disorder characterized by abnormal haemoglobin, called Hemoglobin S (HbS), which causes red blood cells to assume a sickle shape under certain conditions. These sickled cells can block blood flow, leading to pain, organ damage, and other complications. The severity of symptoms varies among individuals, with some experiencing mild discomfort and others facing life-threatening complications.
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Journal of Clinical & Medical Genomics received 391 citations as per Google Scholar report
