Dietary management for people with stomach cancer: nutrition and the role of diet in the treatment of stomach cancer
For people with stomach cancer, sound dietary management is essential, not only to provide the nutrition they need, but also to assist in the treatment process, helping them to better cope with the disease and improve their quality of life.
The importance of diet in stomach cancer treatment
Stomach cancer itself affects the normal digestive and absorption function of the stomach, while treatments such as surgery, chemotherapy and decomposition also place additional burdens on the body, leading to further deterioration of the nutritional situation. At this point in time, the provision of adequate nutrition through scientific dietary management is like the injection of an “energy source” into the body, which enhances the body’s immunity, makes it more resistant to treatment and promotes body recovery.
For example, adequate nutrition can help patients maintain normal weight and avoid excessive weight loss due to treatment, which affects physical functioning. At the same time, a reasonable diet also helps to repair damaged tissues and mitigate adverse effects during treatment, such as nausea, vomiting and diarrhoea.
II. Basic principles for eating people with stomach cancer
(a) Eat less: due to reduced stomach capacity or weak digestive capacity of people with stomach cancer, over-eating can lead to abdominal insufficiency, abdominal pain, etc. It is therefore necessary to distribute the three meals a day to five or more meals in a way that ensures nutritional intake and reduces the stomach burden.
Fine chewing slows: Full chewing of food can make it more nuanced and can facilitate stomach digestion and absorption. This is particularly important for people with stomach cancer, whose stomachs may not be as easy as when they are healthy to treat larger pieces of food.
Nutritional balance: The diet should cover a variety of nutrients, including proteins, carbohydrates, fats, vitamins and minerals. Protein is the key to body restoration and the maintenance of immune functions, which can be obtained from foods such as skinny meat, fish, eggs, beans, etc.; carbohydrates can provide energy and select high-quality carbohydrates such as whole grains, potatoes, etc.; fats need adequate intake and preference is given to unsaturated fats such as olive oil, fish oil, etc.; and fresh vegetables and fruits are consumed to ensure the supply of vitamins and minerals.
Dietary advice for different stages of treatment
Pre-surgery: the nutritional status of the patient should be improved to the extent possible prior to the surgery in order to be more resilient. High-protein, high-heat, digestible foods, such as milk, eggs, fish mud, etc. can be selected. At the same time, attention should be paid to adequate vitamin and mineral supplements, which can be achieved by eating fresh vegetables and fruit juice.
After the surgery: It takes time to recover the function of the stomach just after the operation. In the early stages, there is a general need for fasting, starting with fresh food (e.g., rice soup) and gradually transitioning to food (e.g., powder, rice paste), semi-meal (e.g., porridge, noodles) and then to soft food. Eating is easy to digest, avoiding over-oiled, spicy and irritating food. To the extent that stomach capacity permits, emphasis is placed on protein supplementation to help heal wounds and body recovery.
During chemotherapy: chemotherapy drugs tend to cause adverse reactions such as nausea, vomiting and appetite. At this point, diet should be based on a diet that is light, free of breath, easy to digest, and can attempt to eat some sour food to stimulate appetite, such as mountains, mussels, etc. The time and amount of food should be adjusted flexibly to the appetite of the patient to ensure as much as possible nutritional intake. At the same time, care should be taken to supplement water and prevent dehydration.
During the period of treatment: The treatment may result in mucous membrane damage in the oral, edible, stomach, etc., so that special attention is paid to avoiding rough, sharp, irritating foods that aggravate the mucous membrane damage. Soft, wet foods such as evaporated eggs, tofu, fruit mud etc. can be chosen. Emphasis also needs to be placed on vitamins and vitamin B supplementation, which will help repair mucous membrane damage.
Dietary care
Avoid the consumption of gas-friendly foods, such as beans, onions, potatoes, potatoes, etc., that are susceptible to gas during stomach digestion, leading to abdominal swelling and increasing discomfort.
Control of salt and sugar intake: high salt food can increase the kidney burden and can stimulate stomach mucous membranes; excessive sugar intake can affect blood sugar stability and the health of patients.
Attention to food safety: relatively low immunity for people with stomach cancer, ensuring that food is fresh and clean, avoiding spoiled, obsolete foods and preventing food poisoning.
Dietary management for people with stomach cancer is a long-term concern. By following the principles of the scientific diet, making reasonable adjustments to different stages of treatment, with a focus on nutritional balance and food safety, patients can be provided with strong nutritional support during the treatment process, helping them to better combat the disease and to seek early recovery.
