If you are also a tumor patient who is undergoing chemoradiotherapy or targeting**, and there are some adverse reactions that affect your body and life, if you feel anxious about this, and don't know how to solve and improve the corresponding *** want a place where you can get information about chemoradiotherapy and targeting**, and also want to communicate with common patients, welcome to join our chemoradiotherapy patients*** Here are all patients and family members, there is no advertising, give patients a green space, everyone communicates and cheers together!
Gastrointestinal reactions are common in patients receiving chemotherapy***, with about 75% of patients experiencing nausea and vomiting, accompanied by general malaise. Appropriate dietary choices during chemotherapy have become a common concern for patients and their families.
There are three main aspects of the patient's dietary needs:
Use diet to improve physical fitness;
Dietary mitigation of chemotherapy-related adverse effects;
Dietary points for patients suffering from severe gastrointestinal reactions.
Due to the large individual differences in chemotherapy patients, there is no one set of dietary plans that is suitable for all patients. But in general, the diet should be light and less oily, and the diet should be varied and rich in protein, vitamins and trace elements to ensure complete nutrition. In addition, during chemotherapy, patients should drink plenty of fluids, avoid irritating and cold foods, and abstain from alcohol.
In addition to individual differences, patients with chemotherapy and palliative care** have different tolerances, and certain complications such as mouth ulcers and constipation, as well as gastrointestinal surgery, can also affect gastrointestinal responses. Special conditions such as anemia and electrolyte imbalances also require special dietary arrangements, which may vary depending on the patient's diet.
1. For patients with mild gastrointestinal reactions or no such problems, they should pay attention to nutritional enhancement, but the food should be easy to digest and avoid greasy, and spicy and irritating foods should not be consumed. Eat less fried and grilled foods, and maintain a varied and balanced diet.
2. For those patients whose appetite is affected but do not have significant nausea or vomiting, foods that can stimulate appetite and the patient's preference should be selected. Such patients can drink more porridge and soup, and some ingredients with high nutritional value can be added to liquid food, such as sea cucumber, meat, abalone crushed into porridge, and some electrolyte components such as salt can be added. In the morning, nausea and vomiting are usually the mildest time, and the patient should be prepared with richer food.
3. For patients with severe nausea and vomiting, fasting and watering for 4-8 hours can be considered, and it can be extended to 24 hours if necessary. After fasting, a gradual transition from a liquid diet to a regular diet should be made.
4. Patients with anemia can choose foods with high iron content, such as pork liver, fungus, spinach, yam, red dates, longan and lotus root powder.
5. For patients with electrolyte imbalance, eat more foods such as mangoes, apples, citrus and potatoes.
6. For patients who have undergone gastrointestinal surgery, because their gastrointestinal reactions are usually more severe and the absorption function may be impaired, the diet of such patients should pay special attention to nutrition. Lotus root powder contains important nutrients such as vitamin B12 and iron, and is easy to digest, making it one of the ideal foods for gastrointestinal surgery patients. Such patients are advised to adopt a small, frequent diet.