1. Spicy and irritating food
Spicy and irritating foods such as chili, ginger, garlic, etc., may irritate the mucous membrane of the gastrointestinal tract and cause gastrointestinal bleeding. Patients with thrombocytopenia have a weaker ability to stop bleeding and may lead to hemorrhagic shock if gastrointestinal bleeding is severe. Therefore, patients with thrombocytopenia should avoid spicy and irritating foods.
2. High-fat foods
High-fat foods, such as fried foods and fatty meats, may affect platelet production and function. The main function of platelets is to stop bleeding and clotting, and if too much fat is consumed, it may lead to an increase in blood viscosity and affect the normal function of platelets. Therefore, patients with thrombocytopenia should control their fat intake.
3. Crude fiber food
Crude fiber foods such as celery and leeks may damage the stomach lining and cause stomach bleeding. In addition, crude fiber foods may also affect the absorption of nutrients in the intestines, which in turn affects platelet production. Therefore, patients with thrombocytopenia should consume crude fiber foods in moderation.
4. Cold food
Cold foods such as watermelon and pears may affect the function of the spleen and stomach, resulting in a lack of qi and blood, which further affects the production and function of platelets. Therefore, patients with thrombocytopenia should avoid cold foods.
5. Seafood
Seafood, such as fish and shrimp, may contain high levels of histamine, which can cause allergic reactions, which can affect platelet production and function. In addition, seafood may also contain high levels of purines, which may trigger gout attacks, which can affect the normal function of platelets. Therefore, patients with thrombocytopenia should choose seafood carefully.