Introducing a recipe for nasopharyngeal carcinoma patients

Introducing a recipe for nasopharyngeal carcinoma patients

In addition to maintaining a positive and optimistic attitude to receive treatment, nasopharyngeal cancer patients should also pay more attention to their daily diet, especially the food combination of patients, and timely regulate their physical health. Let's take a look at the diet for nasopharyngeal cancer patients, hoping to bring help to people.

(I) Dietary adjustment for nasopharyngeal carcinoma:

1. Pay attention to rest and combine work and rest;

2. Pay attention to oral hygiene and rinse your mouth frequently. Avoid tooth extraction within one year;

3. Eat a balanced diet and eat more vegetables and fruits;

4. Eat less salty, smoked, grilled, and pickled foods;

5. Quit smoking, drinking, and eating spicy food;

6. Avoid eating too dry or rough food;

7. The diet during radiotherapy and chemotherapy for nasopharyngeal carcinoma should be easy to digest, fresh and delicious, and rich in nutrients such as protein, vitamins, and amino acids, such as kelp, laver, asparagus, jellyfish, etc.;

8. Regularly holding plums, olives, green plums, figs, etc. in your mouth can stimulate saliva secretion and relieve dryness symptoms.

Generally, there are no subjective symptoms in the early stage, and only a few people have symptoms such as nasal congestion, bloody nasal discharge, unilateral headache, tinnitus, etc. In the late stage, it invades the brain and may cause tinnitus, hearing loss, epistaxis, diplopia, and swollen and hard cervical lymph nodes.

(II) Commonly used drugs and foods:

Principles of Medicinal Diet

It can clear the orifices and detoxify, remove phlegm and disperse stagnation. When bleeding, you can add hemostatic foods.

1. Steamed lotus root slices with Lingzhi and rock sugar: 10g Lingzhi, 200g fresh lotus root, 15g rock sugar. Grind Lingzhi into powder, peel lotus root, wash and cut into slices. Put lotus root slices on a plate, sprinkle Lingzhi powder on the lotus root, add rock sugar, and steam in a steamer for 30 minutes before serving.

2. Kelp, mushroom and lotus root slice soup: 50 grams of kelp (cut into small pieces), 100 grams of mushrooms, and 150 grams of fresh lotus root slices, put them in a pot and simmer them. When they are cooked, add appropriate amount of salt to season and it can be eaten, twice a day.

3. Kelp, fungus and egg soup: 30g kelp, 15g fungus, 2 eggs. Soak the kelp in clean water to remove the saltiness, cut into strips, soak the fungus in water, then put them into the pot and cook together. After they are cooked, break the eggs and put them into the pot. Add oil and salt to taste and it is ready to eat. Liver depression and qi stagnation type [clinical manifestations] After radiotherapy for nasopharyngeal carcinoma, the cervical lymph nodes have not dissipated, there are still tumors in the nasopharynx, headache, dizziness, dry mouth, tongue coating, chest and flank pain, constipation, poor appetite, and stringy pulse.

4. Lily and Tremella Soup: 100g fresh lily, 20g Tremella, 30g rock sugar. Soak the Tremella in warm water for 1 hour. Then put it into the pot with the lily, add appropriate amount of water, simmer until the soup becomes sticky, add rock sugar and melt it, then you can eat it.

5. Carrot and Tremella Soup: 50g carrot, 20g Tremella, 25g rock sugar. Wash the carrot, peel and slice it. Soak the Tremella in warm water for 1 hour, wash it, cut off the roots, then put the Tremella and carrot into a casserole, add appropriate amount of water, boil it over low heat, add rock sugar, and cook until the soup is thick and sticky.

6. Clam meat stewed with cinnabar: 500g of raw clams with shells (wash, crush and take out the meat), 2g of cinnabar, 1 bowl of boiling water. Put them into a porcelain pot and stew for 5 hours. Eat the meat and drink the soup. Take once a day. 15 consecutive days is a course of treatment.

7. Fish brain stone and mung bean porridge: 25g fish brain stone, 50g mung bean, 50g red bean. Crush the fish brain stone into very fine powder, cook it with mung bean and red bean into porridge. Take once a day.

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