Diet therapy for esophageal cancer patients during radiotherapy

During radiotherapy, patients with esophageal cancer often experience symptoms such as radiation esophagitis and radiation pneumonia. In severe cases, it may cause esophageal mucosal bleeding, edema, or even mucosal ulcers, dysphagia, and pain behind the sternum when swallowing. Long-term unreasonable diet may also lead to physical weakness of patients. At this time, patients can take a dietary prescription that can reduce the toxicity of radiotherapy. The method is as follows:

1. Turtle porridge

Ingredients: 1 turtle, 100 grams of glutinous rice, 1000 grams of broth, a little salt, cooking wine, lard, pepper, onion and ginger.

Method: First, clean the turtle, chop it into small pieces, blanch it in boiling water, scrape off the black skin and set aside. Then heat the wok and fry the turtle until there is no blood. Add cooking wine, scallions, ginger and broth and bring to a boil. Simmer over low heat until it is tender. Pick out the fish bones, scallions and ginger, add clean glutinous rice and refined salt and cook into porridge. Add pepper powder.

Usage: Take as a main meal.

Efficacy: A tonic for those with weak constitution during radiotherapy for esophageal cancer.

2. Five-grain porridge

Ingredients: 50 grams each of coix seed, walnut kernel, cypress seed, jujube seed and rice.

Preparation method: Wash coix seeds, walnut kernels, cypress seeds, jujube seeds and rice, add appropriate amount of water and cook porridge together.

Directions: Eat for breakfast or dinner.

Efficacy: Clears away heat and resolves phlegm, reduces inflammation and detoxifies.