A guidance discussion titled “Scientific and Healthy Dietary Practices during the Holy Month of Ramadan” was held on Wednesday morning, at the National Institute of Gastroenterology and Liver Diseases in Mohakhali of the capital.
Organized by ‘Bangladesh Gastroenterology Society,’ the meeting brought together leading liver and gastrointestinal specialists of the country, who presented scientific approaches to staying healthy during the upcoming Ramadan.
The session was chaired by the society’s president A.Q.M. Mohsen, and was moderated by the secretary general professor Dr. Dewan Saifuddin Ahmed.
Experts agreed that the common practice of consuming unhealthy fried and excessively oily foods at iftar is the major source of many health problems during Ramadan. They urged people to shift toward scientifically balanced dietary habits, emphasizing fiber-rich foods, chickpeas mixed with boiled vegetables instead of oily preparations, adequate hydration (at least 8–10 glasses of water), and moderate calorie intake. They also recommended breaking the fast with dates, water, and soup, followed by the main meal about half an hour later.
For sehri, specialists advised consuming complex carbohydrates, lean protein, and vegetables. To prevent dehydration, they also recommended limiting diuretic beverages such as tea and coffee.
Bd-pratidin English
