The centuries-old maxim, “Feed a cold, starve a fever,” suggests two completely different dietary approaches based on a person’s symptoms. This piece of folk wisdom implies that a mild illness requires nutritional support, while a more severe one demands fasting. The phrase has been passed down through generations, serving as simple, accessible medical advice. We now examine this adage through the lens of modern medical science to determine if this traditional guidance aligns with our current understanding of the body’s needs during illness.
The History Behind the Maxim
The origins of the “feed a cold, starve a fever” saying trace back to ancient or medieval medical practices, long before the germ theory of disease was established. Early medical thinkers often classified illnesses based on whether they were “hot” or “cold” afflictions. A cold, characterized by chills and a runny nose, was viewed as a chilling ailment.
The traditional remedy for a cold was to “heat” the body internally, which food was thought to accomplish. Conversely, a fever, marked by an elevated body temperature, was seen as an internal “overheating.” The logical treatment was to restrict food intake, or “starve,” to suppress this internal heat and cool the body down.
This concept appeared in writing as early as 1574, when a dictionary writer noted that “fasting is a great remedy of fever.” The maxim persisted for centuries because it offered a simple, affordable solution.
The Science of Eating During a Cold
The modern scientific perspective confirms that the body requires energy when fighting a viral infection like the common cold, partially validating the “feed a cold” portion of the maxim. Fighting off a virus is an active, energy-intensive process for the immune system. Immune cells, such as T-cells, demand a significant caloric expenditure to mobilize and multiply.
Restricting calories during a cold can hinder this immune response, as the body struggles to find the fuel needed to mount a proper defense. The focus should be on nutrient-dense foods. Adequate protein is needed to synthesize antibodies, while micronutrients like zinc and Vitamin C support various aspects of immune cell function. Therefore, eating provides the necessary fuel and building blocks, not just a way to warm the body up as the historical context suggested.
The Science of Eating During a Fever
The scientific evidence largely debunks the idea that one should “starve a fever,” indicating that this practice is medically unsound and potentially counterproductive. Fever is the body’s deliberate mechanism to increase its internal temperature to create a hostile environment for pathogens. This elevated temperature significantly increases the basal metabolic rate (BMR).
For every one-degree Celsius rise in body temperature above the normal 37°C, the body’s energy expenditure increases by approximately 10%. A fever of 39°C, for instance, can raise the BMR by about 20%, meaning the body is burning calories at a faster rate to maintain its functions and immune activity.
Fasting during this period depletes glucose stores, risking the breakdown of muscle tissue for energy and interfering with the body’s ability to regulate its temperature effectively. Moreover, fever often leads to fluid loss through sweating and increased respiration, making hydration and the intake of electrolytes extremely important.
Modern Recommendations for Nutritional Support During Illness
The contemporary medical consensus moves beyond the outdated maxim, applying a unified, supportive approach to both cold and fever symptoms. The absolute priority when ill is maintaining proper hydration, regardless of the specific symptoms. Fluids like water, clear broths, and electrolyte-containing sports drinks help to replace losses from sweating and increased respiration, which is especially important with a fever.
The secondary recommendation is to listen to the body’s appetite, which can be suppressed during illness. The goal is to provide gentle, easily digestible sources of energy and nutrients to fuel the immune response. Foods such as chicken soup, toast, bananas, and cooked vegetables offer readily available calories, protein, and micronutrients without taxing the digestive system. The immune system always needs fuel, so depriving the body of energy when it is fighting an infection is rarely advisable.