Dietary considerations for brain cancer patients

Diet therapy and dietary control have always been used as auxiliary therapies for various diseases, and this is no exception for brain cancer patients. Brain cancer patients should pay attention to the following six aspects in their diet:

1. Limit fat and cholesterol intake

Brain cancer patients should strictly limit their intake of animal fat and cholesterol to prevent arteriosclerosis. They should eat less lard, butter, cream, egg yolk, fish roe, animal offal, fatty meat, etc. in their daily life. They can eat vegetable oils such as olive oil, tea oil, sesame oil, peanut oil, etc.

2. Proper intake of high-quality protein

Brain cancer patients should take in an appropriate amount of high-quality protein. They can eat some egg whites, lean meat, fish, and various beans and their products to supply the body with the amino acid it needs.

3. Eat more fruits and vegetables

Fresh vegetables and fruits are rich in vitamin C, potassium, magnesium, etc. Vitamin C can lower cholesterol, enhance the density of blood vessels, and prevent bleeding. Potassium and magnesium have a protective effect on blood vessels.

4. Eat more iodine-containing foods

Brain cancer patients can eat more iodine-containing foods such as kelp, seaweed, and dried shrimp. Iodine can reduce the deposition of cholesterol in the arterial walls and prevent the occurrence of arteriosclerosis.

5. Limit salt intake

Brain cancer patients should strictly limit their daily salt intake to less than 6 grams to avoid increasing the burden on the heart and blood vessels.

6. Eat in moderation and avoid stimulation

Brain cancer patients should pay attention to regular eating, avoid overeating, avoid spicy foods, and avoid drinking alcohol, coffee, and strong tea.