Food Guide for Breast Cancer Patients

The dietary principle (i) nutritionally balanced macronutrients, with a reasonable mix of breast cancer, shall contain appropriate quantities of carbohydrates, proteins and fat. Carbohydrates are the main source of body energy and can be selected for diet-rich foods such as whole grains and potatoes, such as oats and sweet potatoes, which can provide stable energy while promoting intestinal creeping. Protein is essential for the repair of body tissues and the maintenance of normal physiological functions, and quality protein sources include skinny meat (e.g. chicken, fish), beans, eggs, milk and their products. Fats should choose healthy unsaturated fats, such as olive oil, fat in fish oil, and reduce the intake of saturated fat and trans-fat in animal fats and fried foods. The abundance of vitamins and minerals plays a key role in the metabolic process and immunisation. Vitamins A, C, E and other antioxidation vitamins can help to remove the internal free radicals and reduce cell damage. Vegetable A-rich foods include carrots, spinach, etc.; high vitamin C-rich citrus fruits, strawberry, broccoli, etc.; nuts, vegetable oils are a good source of vitamin E. In minerals, calcium helps to maintain bone health and can be obtained from foods such as milk, beans, etc., zinc is important for immune functions, and foods such as seafood, meat, etc. contain rich zinc. (ii) Studies to control caloric intake against overweight increase have shown that obesity is associated with re-emergence and prepregnosis of breast cancer. For breast cancer patients, especially in the post-treatment rehabilitation phase, weight gain due to overheat should be avoided. Generally, appropriate caloric intake is determined by the patient ‘ s level of physical activity and base metabolic rate. For example, an adult female patient with a mild activity, with a daily intake of about 1,500 – 1800 kilocalories, may be more appropriate. Diets can be rationalized by calculating the caloric amount of food, with attention to the control of the weight of food. The choice of low-calorie, high-nutrient food vegetables and fruits is typical of high-heat low-calorie nutrition. They are rich in vitamins, minerals and food fibres and have relatively low calorie. For example, only about 16 kilocalories per 100 grams of cucumber and about 53 kilocalories per 100 grams of apples. These foods contribute to weight control by increasing abdominal saturation and reducing intake of other high-heat foods. ii. Foods of benefit (i) chromobouves resistant to cancer include broccoli, broccoli, cabbage, kale, etc., which contain rich radish sulfur. Rodent sulphur is a powerful antioxidant and anti-inflammation compound that can help bodies to remove carcinogens and inhibit the growth and growth of cancer cells. It was found that radish sulphur can regulate the signal flow within cells and induce cancer cells to die. In order to retain its nutritional content to the maximum extent possible, food advice is desirable for these vegetables by simple cooking methods such as steam and cooking. For example, broccoli can be cut to a small size, purified in boiling water in 2 – 3 minutes, and can be eaten with a small amount of olive oil, salt and black pepper, so as to ensure both taste and nutrition. (ii) The nutritional advantage of pulses and their products, such as soybeans, contains abundant soybeans. Soybeans is a plant estrogen that can perform two-way regulation in the body. For breast cancer patients with lower estrogen levels, soybean isomers can provide some additional estrogen, while for patients with higher estrogen levels, it can compete with estrogen receptors, thus reducing excessive estrogen activity in the body. In addition, pulses are rich in proteins, dietary fibres and other nutrients. A variety of bean products, such as soybean, tofu, soybean and soybean, can be made from cooking and edible beans. The soybean is a common and digestive bean product, and patients can drink the appropriate amount of soybean per day. Tofu can be used to make a variety of dishes, such as tofu soup. However, there is also a need to be careful about the appropriate level of consumption, as overdose of plant estrogen may also have an impact on the body. Generally, it’s more appropriate to take 30-50 grams of soybeans per day. (iii) The benefits to the body of foods rich in gill-3 fatty acids from deep sea fish (e.g. salmon, cod), chia seeds, walnuts, etc. Fat acid-3 is resistant to inflammation and can mitigate the inflammation of the body, which is very important for breast cancer patients because it may be associated with the development and recurrence of cancer. In addition, it improves cardiovascular functions and improves the quality of life of patients. In selecting deep-sea fish species, attention should be paid to their mercury content and, to the extent possible, to the low mercury content. For Zia seeds and walnuts, they can be added to salad, yogurt or oatmeal, which is easy and delicious. However, given the relatively high calorie levels of these foods, it is also important to be careful about caloric intake and to avoid overcaling. 3. Food (i) high fat and sugary foods that endanger high fat foods, such as fried foods, animal organs, butter products, etc., which should be avoided or restricted, can increase body fat content and lead to increased body weight. Highly sugared foods, such as candy, sweet drinks, etc. can cause sharp fluctuations in blood sugar, which can have adverse effects on the health of breast cancer patients. Obesity and high blood sugar can contribute to the growth and transfer of cancer cells and reduce body immunity. Alternative options are available to people who prefer sweets, with fresh fruit instead of candy and with sugarless tea or lemonade instead of sweet drinks. If you want to eat some crumbs, you can choose roasted vegetables or low-oiled whole wheat biscuits instead of fried food. (ii) The risk of food containing estrogen (for estrogen-positive patients) explains that for breast cancer patients who are estrogen-positive, external estrogen intake may stimulate the growth of cancer cells. Some of the foods, such as beehive milk and snow clams, contain higher estrogens and should be avoided or carefully eaten. While plant estrogens such as soybeans is to some extent beneficial to the body, for this group of patients care is also needed to avoid excessive estrogen irritation. Patients with a degree of caution should, under the guidance of a doctor or a nutritionist, determine whether they need to be completely avoided on their own merits. If the condition is better controlled, occasional small consumption may not have serious consequences, but close attention must be paid to the physical response. (iii) Alcohol and processed meat alcohol, which harms the human body, metabolizes to produce acetaldehyde, a specific carcinogen. Drinking increases the risk of re-emergence of breast cancer and can cause damage to organs such as the liver and affect the detoxification function of the body. Hazardous processed meats such as sausages, hams, and bacon usually contain preservatives such as nitrites, which may be transformed into nitrazine in the body and are carcinogens. Long-term consumption of processed meat increases the risk of cancer and breast cancer should be avoided as much as possible. If you want meat, you can choose fresh skinny meat for simple cooking. Share cancer-resistant recipes for some breast cancer patients to develop a one-week health diet for breast cancer patients to recommend some science videos on breast cancer diet