Ask Dr. Etingin: Nail Fungal Infections; Diverticulosis

I like to treat myself to a monthly manicure, but I worry about potential health risks. I recently moved to a new town and have to find a new salon. Should I be concerned about fungal infections, cleanliness of the technician’s tools—or anything else?

Your concerns are valid, but following these tips can help alleviate your fears while allowing you to enjoy the pleasures of being pampered. It’s important to go to a salon that adheres to the stringent health regulations that were required for it to be licensed. If the entire facility—including the restroom—is pristine and manicure tools are sterilized in an autoclave (a machine that looks like a microwave oven), this suggests hygienics is a priority. One way to be absolutely sure of the cleanliness of the tools is to bring your own. You can bring your own nail polish, as well, because germs can easily spread when the polish brushes touch lots of different people’s nails.

Any time your nails get wet, cut, or filed—or your cuticles are being cut—an opportunity exists for bacteria and fungi to get in under the nail. Signs of a fungal infection include new white or yellow patches and streaks, but nails can also turn brown or green. If the infection is caused by bacteria instead of a fungus, you may notice redness, swelling, pain or pus in the skin surrounding the nail. If you have any of these symptoms, make an appointment with a dermatologist. Once diagnosed with a fungal infection, you’ll need to apply a prescription-strength antifungal liquid or take an oral antifungal pill. Topical overthe- counter antifungal creams usually don’t penetrate deeply enough into the nail. If you get a nail fungal infection, you may still be able to wear nail polish, but you should not wear artificial nails because it will be hard for your doctor to monitor your improvement.

Following a routine colonoscopy, I was diagnosed with diverticulosis. I never had any symptoms—to my knowledge—to suggest I had this condition and I’m somewhat confused. How did I develop it, does my diet need to change, and am I at higher risk of developing diverticulitis?

Diverticulosis refers to the presence of small pouches called diverticula that form in the lining of the digestive tract, typically in the colon. It’s a common condition, especially in older adults, and is often asymptomatic— so it’s no surprise that it went unnoticed until your colonoscopy.

Diverticulosis is believed to result from a combination of factors, including a low-fiber diet, a sedentary lifestyle, and genetics—it tends to run in families. A diet low in fiber can lead to constipation and increased pressure within the colon, which may contribute to the formation of diverticula. The two main dietary keys to controlling diverticulosis are fiber and liquid. Fiber absorbs water as it travels through your colon, helping your stool stay soft and move smoothly. Foods high in fiber include fruits, vegetables, whole grains, and legumes. Staying well-hydrated is important for maintaining regular bowel movements and preventing constipation. It is generally recommended to gradually increase fiber intake to allow the digestive system to adapt and minimize bloating or gas.

Consuming a high-fiber diet reduces the risk of diverticulitis, which occurs if the diverticula become inflamed. Foods that may increase the risk of diverticula becoming inflamed include seeds, nuts, popcorn, and certain fruits and vegetables with small seeds, such as strawberries.

The more you rely on a diet of high-fiber fruits, vegetables, and whole grains, and drink plenty of liquids, the greater your chances of avoiding more serious colon problems—such as diverticulitis—in the future.

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