Why does nasopharyngeal cancer occur? What should we pay attention to in our diet for nasopharyngeal cancer

What should be paid attention to in the diet of nasopharyngeal cancer? Why does it happen?

The causes of nasopharyngeal carcinoma have not yet been fully clarified, but the main high-risk factors are as follows:

1. Epstein-Barr virus infection. This has been proven to be clearly related to nasopharyngeal carcinoma. More than 90% of nasopharyngeal carcinoma patients are Epstein-Barr virus positive, but those who are positive do not necessarily develop nasopharyngeal carcinoma.

2. Environmental pollution factors, such as people who are easily exposed to formaldehyde in daily life.

3. Lifestyle factors. For example, eating habits, liking to eat pickled food such as pickles and salted fish, or smoking habits. The incidence of nasopharyngeal cancer is high in coastal areas, which is related to the habit of residents in this area to eat salted fish. Frequent consumption of pickled food will increase the incidence of nasopharyngeal cancer by 2-7 times.

4. Genetic factors. Mainly related to gene mutation. 10% of nasopharyngeal carcinoma patients have a family tendency.

During the illness, pay more attention to the following diet to help treatment: if you have chest pain, you should eat horseshoe crab, rapeseed, loofah, kiwi, wheat, and crucian carp; if you have cough and phlegm, you should eat ginkgo, radish, mustard greens, almonds, tangerine peel, monk fruit, peach, orange, grapefruit, etc.; if you have fever, you should eat cucumber, winter melon, bitter melon, lettuce, lemon, olive, mulberry, water chestnut, duck, and herring; if you have hemoptysis, you should eat green plum, lotus root, sugarcane, pear, cotton, yellow croaker, turtle, oyster, and mussels.