Cirrhosis is a common chronic liver disease, which is caused by the long-term and repeated action of one or more pathogenic factors.

The purpose and principle of nutritional therapy is to enhance appetite and improve digestive function through dietary treatment, control the development of disease, strengthen body resistance, and promote liver cell repair and regeneration as well as functional recovery. The dietary principle of "three highs and one moderate" is adopted, i.e. high energy, high protein, high vitamin and moderate fat diet.

Nutritional measures:

(1) Ensure sufficient energy

Adjust the protein supply according to the condition of the patient, the energy supply should be higher than that of a normal person, and the amount of protein supplied should be 1.2-1.5 grams per kilogram of body weight per day, which should be tolerated by the patient and be sufficient to maintain the nitrogen balance, and promote the regeneration of the liver cells without triggering the hepatic encephalopathy, and pay attention to the high price of protein. Protein. High protein diet is to promote the repair and regeneration of damaged liver cells, which is especially important for those with low plasma protein, accompanied by edema and ascites. For those with persistent ascites, due to loss of appetite, elemental diet, trans-intestinal nutrition or intravenous nutrition can be used if necessary. If hepatic failure and hepatic coma tendency occurs, the protein supply should be limited to about 25-35 grams, so as not to elevate blood ammonia and aggravate the condition. When hepatic coma occurs, animal protein should be temporarily prohibited. A small amount of protein rich in branched-chain amino acids and less ammonia-producing proteins, such as tofu, can be used.

(2) fat supply should be moderate

Fat supply is generally 40 to 50 grams, bile synthesis and secretion of patients with liver disease is reduced, the digestion and absorption of fat function is reduced, intake of fat can be too much in the liver deposition, so that the liver function is further impaired; fat is too little will affect the taste of cooking, reduce the patient's appetite, cirrhosis patients part of the dietary medium-chain triacylglycerol as a cooking oil, the patient also has a good effect on the patient. The use of medium chain triacylglycerol as cooking oil in the diet of patients with cirrhosis also has a good effect on patients.

(3) Liver detoxification

Adequate carbohydrates can protect the liver and detoxify the liver, and 300-450 grams of carbohydrates can be supplied every day to avoid hypoglycemia caused by poor liver function. When the intake of staple food is low, some sweets and honey can be added appropriately.

(4) Supply rich vitamins and trace elements

Vitamin C can promote hepatic glycogen synthesis, folic acid and iron utilization, and increase the level of vitamin C can protect hepatocytes and promote hepatic glycogen regeneration. For those with bleeding tendency and coagulation disorders should be appropriate supplementation of vitamin K, folic acid and zinc are also conducive to stem cell regeneration. It is advisable to use more lean pork, beef, mutton, eggs, fish and other foods with high zinc content. Cirrhosis patients are prone to magnesium ion deficiency, should be supplemented with magnesium-containing foods, such as green leafy vegetables, peas, dairy products and cereal compounds.

(5) Salt and water restriction

When ascites occurs, salt and water restriction should be applied. Strictly restricting the intake of sodium and water is an important measure for the treatment of ascites. Severe ascites should be given a salt-free diet.

(6) Adjustment or supplementation of other electrolytes

When taking potassium-excreting diuretics, attention should be paid to the supplementation of potassium salts, and various vegetables, fruits, dry legumes, meat, fish, and mushrooms in food are rich in potassium.

(7) Cooking methods and dietary choices

Cooking methods should be diversified, paying attention to color, aroma, taste and shape to stimulate the patient's appetite; using as little as possible or not using spicy foods or condiments; avoiding all raw, hard, crunchy and rough foods, such as fish with thorns, meat with crushed bones, as well as foods containing much crude fiber, such as celery, leeks and soy bean sprouts that are not chopped and boiled softly, and so on.