Dietary attention for breast cancer patients
Breast cancer is one of the most common malignant neoplasms in women and, for breast cancer patients, a reasonable diet is important not only for maintaining the nutritional status of the body, but also for treatment and rehabilitation. Vegetables and fruit are rich in vitamins, minerals, dietary fibres and antioxidants. For example, carrots can be converted into vitamin A in the body and help to maintain the normal functioning of upper skin cells. Crusades such as broccoli and cabbage contain components such as radish sulphur and are potentially resistant to cancer. Fruits such as apples, oranges and strawberries, rich in antioxidants such as vitamin C and acetone, can help body to remove free radicals and reduce oxidation damage. Vegetables are recommended for about 500 grams per day, fruit 200 – 300 grams. Protein is an important substance for body repair and maintenance of immune function. Skinned meat (e.g. chicken, fish, beef) is a good source of high-quality protein and has relatively low fat content. Fish is rich in unsaturated fatty acids, especially Omega-3 fat acids in deep sea fish, which have beneficial effects such as inflammation. Vegetables and their products, such as tofu, soybean sour, are rich in plant protein and can partly replace meat protein. Breast cancer patients should take appropriate proteins per day to meet their physical needs, depending on their circumstances. The choice of healthy fat is crucial. Ingestion of saturated and trans-fats, such as animal oil, fried food, etc., should be reduced. Ingestion of unsaturated fat, such as olive oil, fish oil, etc., can be increased appropriately. Unsaturated fatty acids in olive oil help to reduce cholesterol levels and are beneficial for cardiovascular health. The nuts also contain healthy fats, proteins and vitamins, but because of their high calorie, patients are required to eat in appropriate quantities, such as a small set of almonds or walnuts per day. Control sugar. Precision and sugar-rich foods should be kept to a minimum, as they can cause blood sugar fluctuations, increase body weight and discourage the recovery of patients. Patients can choose complex carbohydrates, such as whole-wheat bread, rough rice, oats, which are rich in dietary fibres and relatively slow in digestion and help to maintain blood sugar stability. Breast cancer is closely related to estrogen levels, and patients need to avoid eating foods that contain estrogens, such as beehicular milk. Some health care products may also contain estrogens or estrogens, and a doctor must be consulted before eating them. Watch the way you eat. A low level of food can help to reduce the gastrointestinal burden and increase the efficiency of digestive absorption. In addition, the patient is concerned with eating hygiene and preventing gastrointestinal infections due to food impureness, which may affect the overall health status of the patient and the process of treatment. At the same time, patients with breast cancer may experience adverse effects such as reduced appetite, nausea and vomiting during treatment. In such cases, the type of food and the way in which it is prepared can be adapted to its taste and appetite. For example, when appetite is poor, food can be made lighter and digestive; when vomiting, you can try to eat less and eat dry foods such as soda cookies. Throughout the rehabilitation process, the diet is adjusted to take into account the patient ‘ s specific circumstances and the doctor ‘ s recommendations in order to promote physical recovery and improve the quality of life.
Breast cancer
