Diet nursing measures after esophageal cancer operation

summary

Esophageal cancer is a common human malignant tumor, accounting for more than 90% of esophageal tumors. In the retrospective survey of all malignant tumor deaths, esophageal cancer ranks second only to gastric cancer. Next, let's discuss the diet nursing measures after esophageal cancer surgery?

Diet nursing measures after esophageal cancer operation

One: advanced esophageal cancer (esophageal cancer) diet recuperation: when esophageal cancer patients appear cachexia, should supplement more protein, such as milk, eggs, goose, goose blood, lean pork, all kinds of fruit and so on.

Second: wash the leeks, chop them, twist out the juice with gauze, and mix them with milk evenly. Put the mixture of leek juice and milk into the pot, bring to a boil over medium heat, add sugar and serve. Dispelling dampness, promoting diuresis, eliminating ruffian and dispersing knot. Patients with esophageal cancer have better credit.

Third: wash and remove the seeds of pukui and jujube. Put pukui seed and jujube into a earthen pot, add appropriate amount of water, bring to a boil over a high fire, and then decoct with low fire for 25 minutes. Filter and remove the residue. Add sugar into the juice and mix well. Dispersing swelling and eliminating cancer. It is beneficial for patients with esophageal cancer to eat

matters needing attention

Diet should be light, not addicted, eat more foods rich in vitamins, trace elements and cellulose, add new vegetables, fruits, mushrooms, seafood, etc. Esophageal cancer patients, when dysphagia occurs, should be changed to liquid food, chew slowly, eat less often, forced backlog will also stimulate cancer cell proliferation, metastasis, bleeding, pain and so on.