Cancer Diet and Food Safety

Diet during treatment and rehabilitation after the diet, are basically pay attention to balanced nutrition. Eat well during treatment of patients, side effects than the stand can be quickly restored or receive a higher dose treatment. Good nutrition will build up their strength, increase resistance to reduce the chance of infection, and treatment is the need for additional nutrients to supplement the manual. During treatment in order to maintain a certain weight, to cope with the loss of appetite and taste, repairing injured organizations, improve one's body resistance, so food and drink have to bother, we may have to reluctantly eat his own high-nutrient foods , food tastes to moderate, and maintain a pleasant dining atmosphere. Protein intake during treatment with special needs adequate, normal cells have the ability to repair and to increase the combat effort, but please pay attention to not want you to enjoy the steak dinner every day, there are many vegetable protein may be more suitable for your body's needs. During treatment unless they are severely malnourished or excessive weight loss, the general still need to eat less high-animal fat, high-sugar foods. It should be noted that during chemotherapy water supply, because the water helps the absorption of nutrients and waste discharges, so as to alleviate the burden on the kidneys and bladder can be reduced because of drug side effects. 

Diet during chemotherapy, can refer to the United States National Institute of Health provided Eating Hints (see the Web site www.cancer.gov / cancerinfo / eatinghints) or the American Institute for Cancer Research's recommendations (see the Web site http://www. aicr.org / site / PageServer? pagename = cs_home). Rehabilitation after the appropriate diet to eat in order to rebuild a better physique. 

According to many experts in cancer research results indicate that consumption of multiple colors, different types of fruits and vegetables help reduce the incidence of cancer, because these fruits and vegetables contain many plant-derived compounds (or plant nutrients). They can protect human cells from injury, in addition to promoting the immune system to rule out the possibility of toxins. 

Organization of the United States, a cancer "Cancer Lifeline" (Cancer Lifeline) on the proposed focus of the following 10 samples of food, because they contain natural plant nutrition more agent physical health. 

 • Green broccoli, kale or cabbage, cauliflower (white cauliflower), and other cruciferous vegetables. 
 • a variety of beans (including soy beans). 
 • a variety of berries. 
 • onion, garlic, green onions for a class of plants. 
 • containing "Gardn Su-type" (Carotenoids) more (for example: deep orange-red, yellow, red, green) vegetables and fruit. 
 • fish. 
 • tomatoes (cooked containing lycopene more). 
 • mushroom category. 
 • Nuts and seeds. 
 • green tea. 

Cancer patients could be 10 categories of food from the deployment of a delicious dish. In principle, each of the weight of each meal consumed at least 2 / 3 should be more than plant food, the other 1 / 3 The following is a low-fat meat, poultry or fish. Staple food should choose unprocessed grains refined cereals and brown rice. 

Because of the immunity of cancer patients or vulnerable to prepare food should also pay attention to health, to avoid infection caused by bacteria. The following example may focus on ensuring food safety. 

 • hands frequently used kitchen utensils to washing detergents, especially between handling raw meat and vegetables. 
 •菜瓜布regular replacement, sponge and cloth, as easy to breed bacteria. 
 • carefully wash fruits and vegetables to remove pesticide residues. 
 • avoid raw meat and vegetables share the same chopping board or after the meat must be cleaned. 
 • Do not mess with the meat on the water to thaw, due to breed fungi, can use the microwave or refrigerator freezer slowly thawed meat. 
 • eggs, meat must be cooked thoroughly. 
Moldy  • Do not eat food. 
Not fresh  • Do not eat dairy products. 
 • food not stored at room temperature more than two hours due to go stale easily. 
 • refrigerator temperature should be lower than 40 ℉ or 5 ℃.