What foods should not be eaten for small cell lung cancer

What foods should not be eaten by patients with small cell lung cancer? Small cell lung cancer is a wasting disease, so many patients will have unbalanced nutrition and malnutrition. Therefore, increasing appetite and strengthening nutrition are very important for the patient's recovery. Today, let's take a look at what foods should not be eaten by patients with small cell lung cancer?

Cough is a common early symptom of small cell lung cancer, mostly irritating dry cough. When the tumor causes bronchial stenosis, persistent, high-pitched metallic cough may occur. Cough is often accompanied by a small amount of mucus sputum, and when secondary infection occurs, it may be combined with purulent sputum. Hemoptysis of small cell lung cancer: Most of the sputum is bloody or intermittent bloody sputum, and a few cases of severe hemoptysis occur due to erosion of large blood vessels.

Patients with small cell lung cancer (1) should quit smoking. (2) should drink less strong alcohol. (3) should avoid eating moldy or spoiled food, and should eat less pickled food. (4) should chew food slowly and should not eat overheated food. (5) should avoid spicy food: onion, garlic, leek, ginger, pepper, chili, cinnamon, etc. (6) should avoid hot food such as fried or grilled food. (7) should avoid greasy, sticky and phlegm-producing food. It is advisable to eat more food that can enhance the body's immunity and resist small cell lung cancer, such as coix seed, sweet almond, water chestnut, oyster, jellyfish, yellow croaker, sea turtle, crab, horseshoe crab, cockle, sea cucumber, poria, yam, jujube, black-necked snake, green beans, mushroom, walnut and soft-shelled turtle.

In daily life, we should pay attention to reasonable nutrition, try to diversify food, eat more high-protein, multi-vitamin, low-animal fat, easily digestible food and fresh fruits and vegetables, do not eat old, spoiled or irritating food, eat less smoked, roasted, pickled, fried, overly salty food, and match coarse and fine staple food to ensure nutritional balance. Sour, sweet, bitter, spicy, and salty are five flavors, each of which has its special effect. Sour can be astringent, promote fluid production and stimulate appetite; sweet can nourish the spleen and stomach; bitter can be relieved and dry dampness, and a small amount can stimulate appetite; spicy can also stimulate appetite; salty can be passed and soften. Foods are basically the above five flavors, or a mixture of several flavors. Patients in the recovery period of tumors should choose foods with certain anti-cancer ingredients and softening and dispersing effects.