The choice of chemotherapy regimen for
breast cancer patients depends on a number of factors. The first is the molecular typing of breast cancer. For hormone receptor (HR) positive and HER-2 negative breast cancer, if patients have a high risk of recurrence, they may choose anthracycline (such as doxorubicin, epirubicin) and taxane-based (such as paclitaxel, docetaxel) chemotherapy regimens; For HER-2 positive breast cancer, in addition to the above drugs, anti-HER-2 targeted therapy drugs (such as trastuzumab, pertuzumab) will be combined, and now neratinib is also used for extended adjuvant therapy in these patients to reduce the risk of recurrence; Triple-negative breast cancer is usually treated with anthracyclines and taxanes, and platinum drugs (such as cisplatin) may be considered for some high-risk patients. The second is the patient’s physical condition. If the patient is well enough to tolerate a strong chemotherapy regimen, the standard, relatively strong chemotherapy combination may be selected, but if the patient is frail, older, or has other serious underlying disease, the relatively mild chemotherapy drugs may be selected or the dosage of drugs may be reduced. Then there is the staging of the tumor. Early breast cancer may choose relatively simple chemotherapy as adjuvant therapy, while advanced breast cancer often requires more complex and targeted comprehensive chemotherapy to control the progress of the disease. Diet is important for breast cancer patients during chemotherapy. One is to ensure adequate nutritional intake. Choose high-protein foods, such as lean meat, fish, eggs, beans and soy products, which help the body recover, supplement the protein that may be lost due to chemotherapy, and enhance immunity. Second, eat more fresh vegetables and fruits. For example, broccoli, spinach and other green leafy vegetables are rich in vitamins and minerals; apples, oranges and other fruits can provide vitamin C and other nutrients, have antioxidant effects, and can help reduce the damage of free radicals produced by chemotherapy to the body. Third, increase grain intake. Whole grain foods, such as whole wheat bread and oatmeal, are rich in dietary fiber, which helps to maintain normal intestinal function and prevent constipation. Constipation is a common problem in chemotherapy patients, because chemotherapy drugs may affect intestinal peristalsis. Fourth, pay attention to the way food is cooked. Steaming and stewing should be used as far as possible to avoid greasy and high-temperature cooking methods such as frying and frying. For example, steamed fish is more suitable for chemotherapy patients than fried fish, which is light, easy to digest and absorb, and can retain the nutrients of food to the greatest extent. At the same time, we should eat less spicy and stimulating food, such as pepper and mustard, which may stimulate the gastrointestinal tract and aggravate the nausea and vomiting caused by chemotherapy. We should also avoid eating pickled and smoked foods, which contain more harmful substances such as nitrite.
