Nutritional diet tips for laryngeal cancer

Food is the material basis for the recovery of cancer patients. Paying attention to the diet care of laryngeal cancer and providing patients with reasonable and sufficient nutrition can enhance the body's resistance, improve the patient's tolerance to treatment, ensure the smooth completion of the treatment plan, and promote recovery. The most troubling problem in the diet care of laryngeal cancer is the choking caused by swallowing. The best way to deal with choking is to practice swallowing. Patients should start practicing swallowing 15 to 20 days after surgery. At the beginning, it is best to choose dry food. Through swallowing exercises, the occurrence of choking will gradually decrease and even disappear in the end. If choking occurs when you start practicing swallowing, you can use some small methods to assist, such as finger pressure (i.e., press the skin of the lower jaw with your fingers when swallowing) or food bolus method (i.e., eat a bite of steamed buns or bananas to block the stoma before eating) and other methods for training. If it doesn't work, insert an inflatable air bag into the patient's tracheal incision, inflate it with a syringe when eating, and deflate it after eating. However, you can't rely too much on these methods. In the end, patients still have to overcome choking through practice.

1. The diet should be rich in nutrition and easy to digest, especially providing enough protein and vitamins. The food should be diversified and pay attention to color, aroma, taste and shape to increase the patient's appetite. The diet should be light and avoid eating greasy food. Some appetizers can be added to stimulate the patient's appetite and eat small meals frequently.

2. The diet should be light, and foods with anti-infection and anti-ulcer effects should be selected, such as monk fruit, water chestnuts, honey, pig skin, mud snails, spinach, bitter melon, etc.

3. Choose the following foods according to the symptoms: hoarseness, radish, pear, ginkgo, coix seed, plum, etc.; difficulty in swallowing, almonds, peach kernels, lily, etc.; hemoptysis, lotus root powder, day lily, etc.

4. Choose more foods that are resistant to laryngopharyngeal and laryngeal malignant tumors, such as plantain leaves, amaranth, fermented black beans, almonds, loofah, eggplant, etc.

5. Dietary taboos: No smoking or drinking, be cautious with spicy foods, and avoid hot foods such as dog meat and mutton when complicated with infection. Patients should be encouraged to eat, and their diet should be properly arranged according to their personal tolerance. When patients feel good and have an appetite, they can eat as much as possible. There is no need to impose too many restrictions, and do not force them to eat foods they do not like, so as to avoid nausea and vomiting.

Laryngeal cancer patients must pay attention to food nutrition and develop a scientific laryngeal cancer diet care plan. Facts have proved that nutrition is extremely important for the treatment and rehabilitation of patients. It can accelerate the recovery of patients after surgery, enhance the tolerance of radiotherapy and chemotherapy, improve immune function, and avoid complications such as infection.