Dietary considerations for early liver cancer

Most patients with early liver cancer have digestive system symptoms such as loss of appetite, nausea, fatigue, and pain in the liver area. Therefore, special attention should be paid to giving easily digestible food in the diet. There must be a certain amount of staple food in the food, such as wheat flour, corn, sweet potato, millet, etc.; vegetables and fruits, such as tomatoes, rapeseed, lettuce, cauliflower, kiwi, oranges, strawberries, etc.; meat, soy products, as well as milk and dairy products. Many patients with liver cancer have bile secretion and excretion disorders, which makes it difficult to digest and absorb fat. Therefore, patients with liver cancer should not eat too much fat. Foods such as fatty meat, fried foods, dried fruits, and sausages should be taboo. A low-fat diet can not only alleviate the digestive tract symptoms of liver cancer patients, such as nausea, vomiting, abdominal distension, etc., but also less fat in the diet can also alleviate pain in the liver area to a certain extent. However, there is no diffuse damage to liver cells in the early stage of liver cancer, so there is no need to strictly limit fat like hepatitis patients. Generally, it is not enough to cause nausea and vomiting. Because fat as a nutrient is also very necessary for liver cancer patients.

As the disease progresses, liver cancer patients may experience bleeding symptoms such as upper gastrointestinal bleeding, nose bleeding, subcutaneous ecchymosis, etc. When there is upper gastrointestinal bleeding, attention should be paid to scientific diet.

Adults can generally choose the following foods every day: 1600 ml of milk, 50 grams of rice noodles, and 25 grams of white sugar.

It should be prepared according to the actual situation and condition, and with appropriate seasonings. It can also be replaced with similar substitutes, such as soy milk instead of milk, honey instead of sugar, etc. The daily diet can be divided into 4 to 5 meals, one meal every 2 to 3 hours. Generally, the amount of each meal should not exceed 150 ml, and the food should be cold, not hot. Because cold food has a hemostatic effect when bleeding, and hot food may aggravate the bleeding. The temperature of food is generally based on the lips and the back of the hand. If the lips feel hot, it is hot, and if they feel cold, it is cold.

After the bleeding stops, you can generally choose to add sugar milk, eggs, lotus root powder, vegetable juice, soy milk, etc., and add some staple foods containing salt to the diet. After the condition stabilizes, you can add porridge, noodles, minced meat, vegetable puree, pork liver, etc. to the above staple foods. It is best to add some fruits and vegetables with less fiber and more vitamins to the diet. Vegetables and fruits can be mashed, and meat should be fully stewed for easy digestion, which can also prevent food from rubbing against varicose esophageal veins. Generally, the amount of food per meal should not exceed 400~500 ml, and 4~5 meals a day are appropriate. After the condition improves, if conditions permit, you can stick to the above diet for a period of time, and then transition to a normal diet. During this period, you should abstain from all kinds of alcohol, strong tea, coffee, spicy and salt-cured foods and foods with more refined fiber, as well as roasted steamed buns, raw radishes, uncooked cauliflower, etc. Try not to eat cold dishes, and chew the food before swallowing. When eating fish or chicken, you must be especially careful not to swallow fish bones or chicken bones to avoid damaging the digestive tract and causing heavy bleeding.

Recommended recipes:

Stir-fried pork liver with black fungus

Ingredients: 25 grams of black fungus, 250 grams of pork liver.

practice:

1. Soak the black fungus in cold water first, pick it out, tear it into pieces, separate them, wash them and set aside.

2. Wash the pork liver, cut it into thin slices obliquely with a sharp knife, put it in a bowl, add a little wet starch, knead it evenly, coat it with starch, and set aside.

3. Place the wok on the fire, add vegetable oil and heat it to 60% hot, add chopped green onion and minced ginger and stir-fry until fragrant. Add the pork liver slices blanched in hot water and stir-fry for a while. Add cooking wine and stir-fry until the pork liver is cooked through. Pour into a colander and control the oil.

4. Leave some oil in the pan and stir-fry the black fungus over high heat. When the fungus is shiny, smooth and fragrant, pour the pork liver slices back into the wok. Add appropriate amounts of salt, MSG and sesame oil, stir-fry and mix evenly.

Usage: Eat as a side dish with meals, eat as you like, eat with pork liver, chew black fungus, and finish on the same day.

Efficacy: Nourishes the liver and kidneys, strengthens the body and fights cancer. Mainly used to treat primary liver cancer and other digestive tract cancers.