Dietary attention for cirrhosis patients
The cirrhosis of the liver is a serious liver disease that impairs the function of the liver and affects the quality of life of patients. For cirrhosis patients, a reasonable diet is an important factor in maintaining health, mitigating symptoms and promoting rehabilitation. This paper will provide detailed information on the dietary care of persons with cirrhosis in order to improve their quality of life by helping them to better manage their diet. Persons with cirrhosis in the liver shall be nutritionally balanced and receive appropriate amounts of protein, carbohydrates, fats, vitamins and minerals. Protein is an important substance for liver rehabilitation, and patients should choose a source of good quality protein, such as fish, skinny meat, beans, etc. Carbohydrates are the main source of energy and should ensure adequate intake to avoid low blood sugar. Fat ingestion should be based on unsaturated fatty acid, reducing saturated fatty acid in order to reduce blubber levels. Fresh vegetables and fruits are rich in vitamins and minerals and should be diversified to meet physical needs. Control of salt and water intake Patients should follow the principle of low-salt diet and reduce intake of high-salt foods, such as salt and soy sauce. Water intake should also be adapted to the specific circumstances of the patient in order to maintain a balance of hydrolysis. Upon the advice of a doctor, the patient can use the urethrin to help remove the excess moisture. 3. Avoiding irritating foods and beverages. The liver of persons with cirrhosis has been damaged and is unable to effectively metabolize and excrete certain substances, and therefore the ingestion of irritant foods and beverages should be avoided. For example, spicy food, fried food, alcohol, etc., these foods and drinks can increase the liver burden and lead to a deterioration of the condition. Patients should choose light, digestive foods to keep diet regular. Equivalent supplementation of prophylactic and dietary fibres. Benobacteria can help to regulate the intestinal community balance, increase immunity and reduce the risk of intestinal infection. Dietary fibres can promote intestinal creeping, assist defecation and prevent constipation. As a result, the patient receives appropriate amounts of food, such as yogurt, coarse food, vegetables, and so on, which is rich in fungi and food fibre. V. Attention to dietary hygiene and safety Particular attention should therefore be paid to health and safety in diet. Patients should choose fresh, non-polluted food to avoid eating out-of-date, spoiled food. In cooking, it is necessary to ensure that the food is cooked and boiled to avoid raw or semi-basin. Patients should also take care of personal hygiene and wash their hands before meals to reduce the spread of the disease. Periodic monitoring and adjustment of diet programmes The conditions of patients with cirrhosis of the liver may change over time and as treatment progresses, and therefore patients are required to undergo regular medical examination and advice to adjust the diet programme to their condition. Depending on the patient ‘ s liver function and nutritional status, doctors develop a personalized diet plan to help the patient better manage his or her diet. Patients with cirrhosis need special attention in their diets to ensure nutritional balance, control of salt and water intake, avoidance of irritant foods and drinks, adequate supplementation of fungi and dietary fibres, attention to dietary hygiene and safety, and regular monitoring and adjustment of dietary programmes. Through sound dietary management, patients can improve symptoms, promote rehabilitation and improve their quality of life. Complications of cirrhosis of the liver are mainly abdominal, edible dysentery hysteria, spontaneous bacterial pleura, etc., with different circumstances for each individual, leading to different levels of complications. 1. Abdominal water: It is caused by a reduction in liver function and high pressure of the door vein, with a high incidence of abdominal swelling and a high volume of abdominal water. 2. Diarrhea of the oesophagus: An increase in the continued high pressure of the cavity of the oesophagus induces a oesophagus of the oesophagus, resulting in a fractured haemorrhage, which results in a large amount of vomiting or tar. 3. Autobactivated bacterial pleura: usually caused by bacterial infections, which can be accompanied by significant abdominal and abdominal pains. In addition to the more common complications described above, hepatic cerebral disease is associated, and can be improved on a case-by-case basis.
Hepatic cirrhosis
