Dietary considerations for uterine cancer

When it comes to cancer, many people will sigh, because cancer always takes the lives of their loved ones. Today we are going to learn about uterine cancer, which is harmful to women's health. Many patients themselves did not expect to suffer from the disease. When they are sick, they will go to extremes because of their limited psychological tolerance. Some of them will stay for treatment. They will be very concerned about whether there are any changes in their diet during the treatment. If there are any changes, what should they pay attention to?

1. Patients with uterine cancer should eat more soybeans and their products, such as tofu, soy milk, dried tofu, and vegetables such as celery, broccoli, edamame, and sweet peas. Phytoestrogens can inhibit the growth of uterine cancer and squamous cell carcinoma, inhibit cell division, and effectively prevent cancer cells from invading or metastasizing.

2. Uterine cancer patients need to supplement trace elements zinc and selenium. Zinc and selenium play an extremely important role in the production and function of immune cells. It has been found that uterine cancer is related to trace elements zinc and selenium. The deficiency of these trace elements leads to a significant increase in the incidence of uterine cancer and breast cancer. This is one of the key points of the diet analysis for uterine cancer.

3. Uterine cancer patients should supplement B-carotene in time. B-carotene will be converted into vitamin A in the body, which helps protect the immune system from the attack of free radical molecules and has a significant immune enhancement effect. According to scientists' observations, the B-carotene level in the blood of uterine cancer patients is lower than that of the control group. Low B-carotene intake is a risk factor for uterine cancer.

4. Vitamin C intake for uterine cancer patients. Since vitamin C is also related to the incidence of uterine cancer, relevant data surveys show that when vitamin C intake increases, the risk of uterine cancer decreases. Vegetables rich in vitamin C are: cauliflower, white radish, potato, Chinese cabbage, rapeseed and other green vegetables.