Lung cancer can eat fruit
summary
In all malignant tumors, the incidence and mortality of lung cancer are in the forefront, which brings great pain to patients. Understanding the common sense of lung cancer treatment is of great significance for patients to improve their understanding and actively cooperate with the treatment. Now I will tell you about the problem that lung cancer can eat fruit.
Lung cancer can eat fruit
First, a scientific diet is very important for the treatment of lung cancer patients. It can not only enhance the body's resistance to disease, but also alleviate the discomfort caused by the disease. Lung cancer patients usually need to eat more foods that enhance the body's immunity and anti lung cancer effect, such as coix seed, sweet almond, yam, jujube, mushroom, walnut, etc.
Second: if patients have symptoms of cough and phlegm, they should eat more food with the effect of resolving phlegm and relieving cough, such as ginkgo, radish, mustard, almond, orange peel, kelp, laver, wax gourd, towel gourd, sesame, walnut, light vegetable, peach, orange and other vegetables and fruits, the effect is good.
Third: if patients with lung cancer have fever, they can eat cucumber, wax gourd, balsam pear, eggplant, watermelon, pineapple, pear and so on, which can prevent and reduce the disease. In addition, lotus root, lotus seed, kelp, tofu, milk, crucian carp and so on have a certain effect on the symptoms of hemoptysis.
matters needing attention
Warm tips: lung cancer folk diet can often improve the life of patients! Protein is the main nutrient of lung cancer patients, according to the patient's digestive ability to choose eggs, milk, lean meat, fish and bean products; fresh fruits and vegetables can supplement the body's vitamins and trace elements, should encourage patients to eat more; carbohydrate is the main energy supply material, should be supplemented as far as possible. Diet, anorexia to a small number of meals, choose some concentrated high-quality protein. More recipes, diversified collocation, in the deployment of food to pay attention to color, aroma, taste to enhance appetite.
