Patients with colorectal cancer can eat some seafood in moderation

Seafood tastes very delicious and has high nutritional value. Patients with colorectal cancer can eat some seafood in moderation, such as shrimp, crab, clams, sea cucumbers, etc. This can increase the patient's nutrition and help the patient recover soon.

1. Some seafood contains anti-tumor and anti-cancer ingredients. For example, the seaweed polysaccharides contained in shrimps have a wide range of anti-tumor effects; the chitin contained in crabs can effectively fight tumors; the glycoproteins contained in clams have anti-cancer effects; the sea cucumber polysaccharides and saponins contained in sea cucumbers also have anti-tumor and anti-radiation damage effects. Therefore, eating seafood is beneficial to the treatment of colorectal cancer patients.

2. Most seafood is rich in protein, and protein can accelerate the regeneration and repair function of stem cells; it also contains more unsaturated fatty acids, which can effectively prevent atherosclerosis. In addition, seafood contains less connective tissue, which is easier to digest and absorb. It is an important source of high-quality animal protein. Therefore, patients with colorectal cancer can eat seafood.

3. Seafood is also a treasure trove of inorganic salts and trace elements, especially kelp, which is rich in iodine. Shrimp and fish contain calcium, which is several times or even dozens of times that of poultry and livestock meat. Therefore, patients with colorectal cancer can eat some seafood to ensure balanced nutrition of the body.