Dietary principles for brain cancer patients: low fat and low salt

The diet of brain cancer patients should contain sufficient amounts of various vitamins. When cooking and processing meals, attention should be paid to color, aroma, taste, and shape to stimulate the patient's appetite. The principle of low-fat and low-salt diet should be followed. In order to help patients overcome nausea and vomiting, in addition to drug treatment, medicated diet therapy should also be used. It is important to pay attention to strengthening nutrition and adding more foods with high protein content. When cooking, some seasonings can be added or reduced according to the changes in the patient's taste.

Good food

Vegetables: rapeseed, celery, cabbage, white cabbage, radish, asparagus, water chestnut, bergamot

Fruits: lemon, pomegranate, tangerine, watermelon, grapes, apple, kiwi

Cereals: wheat, barley, mung bean

Aquatic products: kelp, crucian carp, sturgeon

Fungi: shiitake mushrooms, white fungus, black fungus

Others: fried silkworm pupae, walnuts, sheep blood, pig blood, goose blood, chicken blood, lotus seeds, almonds

Avoid foods

Meat: animal offal, fat, bacon

Others: onion, garlic, leek, pepper, chili, cinnamon

Recommended nutrients

Various vitamins, dietary fiber, protein, minerals