Dietary nutrition of lung cancer patients
Lung cancer is the leading malignant neoplasm of both morbidity and mortality in our country. The current Western treatment for lung cancer consists mainly of surgery, chemotherapy, target orientation, treatment, immunization, etc., but the adverse effects of treatment increase the pain of the patient and affect his or her dependence on treatment. If you want to feed the patient, it’s good for your recovery.
I. The following can be tried.
Vegetable fruit and vegetables
Fresh vegetables and fruits are rich in vitamins, and patients with advanced lung cancer can eat more tomatoes, silk melons, green peppers, citrus, grapes, strawberries, etc., but more food needs to be accompanied by moderation.
2. Good quality proteins
Patients with advanced pulmonary cancer are generally weak and, as a result, daily intake of quality proteins, such as milk, eggs, skinny meat, fish, beans, etc., cannot be overlooked, supplementing nutrition and promoting appetite.
Porridge is the best of choice.
Lung cancer is a systemic disease that affects the functioning of the various organs of the organism, including the gastrointestinal tract, so that patients with advanced lung cancer can eat more digestible porridges, such as small rice congee, silver cortex, etc.
4. Strengthened food
Rice, sweet almonds, diamonds, oysters, sea stings, yellowfish, crabs, cucumbers, cucumbers, pharmacists, date dates, four seasoned beans, mushrooms, walnuts, are the most common adverse effects of anorexia during healthy food chemotherapy, often due to chemotherapy that stimulates vomiting centres in the brain, or damage to gastrointestinal mucous membranes, resulting in edema that does not absorb food nutrients.
The principles for food selection in such cases are high heat, high vitamins and low fat diets.
Another common adverse reaction – heart function impairment is often manifested in a lack of blood and a lack of energy.
The former can be replaced by foods such as cinnamon, red date, lotus, black wood, skinny meat and milk. Tobacco, alcohol, strong tea and coffee; the latter need to be cleaned up and filled with the venom of the kidneys, such as edible nailfish, sanctuaries, silver ears, red dates, and fresh tea.
II. Catering during treatment
Due to the vulnerability of patients to oral mucus, oesophagus and pneumonia, there is a need for strict control of dietary adjustment during the treatment, otherwise there is a high risk of further deterioration of the patient ‘ s health.
In the case of oral mucous inflammation, it is not appropriate to overheat the diet, and honey, mint, may be contained in the mouth to mitigate symptoms of oral drying.
During edible inflammation, the patient shall be fed in a running or semi-drive, and the temperature of the diet shall be controlled at less than 30 °C, with additional drinking water, and appropriate rehydration shall be given in cases of severe pain. The most common adverse reaction during chemotherapy is anorexia, which is often caused by chemotherapy that stimulates vomiting centrals in the brain or causes damage to gastrointestinal mucous membranes, resulting in oedema that prevents the absorption of food nutrition.
The principles for food selection in such cases are high heat, high vitamins and low fat diets.
III. Diet adjustment during chemotherapy
The most common adverse reaction during chemotherapy is anorexia, which is often caused by chemotherapy that stimulates vomiting centrals in the brain or causes damage to gastrointestinal mucous membranes, resulting in oedema that prevents the absorption of food nutrition.
The principles for food selection in such cases are high heat, high vitamins and low fat diets. Another common adverse reaction – heart function impairment is often manifested in a lack of blood and a lack of energy.
The former can be replaced by foods such as cinnamon, red date, lotus, black wood, skinny meat and milk. Tobacco, alcohol, strong tea and coffee; the latter need to be cleaned up and filled with the venom of the kidneys, such as edible nailfish, sanctuaries, silver ears, red dates, and fresh tea.
In the light of the above, there’s a lot more to be done about the diet of lung cancer patients.
Lung cancer
