Dietary conditioning methods to increase appetite and reduce vomiting during chemotherapy for gastric cancer belong to spleen and stomach deficiency and cold. People can choose to eat ginger, jujube, mustard, pepper, coriander, water bamboo, onion, Chinese cabbage, squab and mutton. People with spleen deficiency and fever can choose to eat white gourd, white melon, white lentils, red beans, mung beans, medlar, celery, amaranth and lotus seeds. To restore hematopoietic function, you can eat milk, eggs, pork liver, silky fowl, placenta, red dates, auricularia auricula, walnuts, black sesame seeds, sea cucumbers, Nostoc flagelliforme and sharks.
To improve liver and kidney function during chemotherapy for gastric cancer, we can choose foods that clear and soften the liver, such as medlar, milk, carrot, lotus seed, coix seed, yam, hawthorn, bitter gourd, wax gourd, banana, watermelon and pomegranate. Foods for preventing and treating the side effects of chemotherapy: kiwi fruit, asparagus, longan, walnut, crucian carp, shrimp, crab, sheep blood, goose blood, jellyfish, mandarin fish, pond lice, mushrooms, black fungus, quail, coix seed, snail, mung bean, day lily, apple, loofah, walnut, soft-shelled turtle, soft-shelled turtle and ebony.
It is beneficial to eat these foods during chemotherapy for gastric cancer. Understanding the diet of gastric cancer during chemotherapy will lay a nutritional foundation for patients to strive for the extension of their survival time, so as not to make their nutritional status make ends meet. It can help patients receive better treatment and improve the survival rate. 03