Six things to note in postoperative dietary care for colorectal cancer

Colorectal cancer is a common malignant tumor in the gastrointestinal tract. Its occurrence is closely related to eating habits. The fundamental purpose of preventing colorectal cancer is to maintain good eating habits. Patients after colorectal cancer surgery should pay more attention to the following in their diet:

Diversified diet: Patients after colorectal cancer surgery should have a diversified diet, not be partial or picky about food, avoid eating high-fat and high-protein diets for a long time, and often eat fresh vegetables and anti-cancer foods.

Eat light and less oil: After colorectal cancer surgery, it is not advisable to eat spicy food to avoid irritating the wound healing. The diet should be light and less oily, and sesame oil can be used.

Eat more foods rich in vitamins: Postoperative patients should ensure that their daily intake of vitamin C reaches more than 100 mg. If the intake is insufficient, vitamin C tablets can be added to it. Fruit juice and vegetable soup can be chosen for drinking at other times.

Eat more foods containing potassium: Bleeding during surgery and surgery stimulate the increased secretion of the adrenal cortex, which leads to increased potassium excretion by the body and reduced blood potassium and intracellular potassium concentrations. Pay attention to adding foods rich in potassium to your diet, such as gravy, vegetable soup, fruit with skin, etc.

Eat more blood-enriching foods: Patients should eat more foods high in protein and iron, such as animal liver, lean meat, eggs, milk, crucian carp, duck soup, longan, white fungus, turtle, etc., to replenish the varying degrees of blood loss during surgery.

Eat small meals frequently and chew slowly: Postoperative patients should not overeat. It is advisable to eat small meals frequently, 6 to 7 meals a day, and separate dry and liquid foods. Drink beverages or water 30 minutes after meals.