Dietary considerations for patients with brain cancer and epilepsy

As the disease progresses, brain cancer patients may develop epileptic symptoms, which may cause behavioral and consciousness disorders, and in severe cases may be life-threatening. Brain cancer patients need to pay special attention to their daily diet and try to avoid or reduce epileptic seizures.

Eat more acidic foods

Brain cancer patients can eat more acidic foods. Scientific research shows that food has a certain impact on primary epilepsy. Alkaline foods can induce epilepsy, while acidic foods can inhibit epileptic seizures. Therefore, patients should eat acidic foods such as peanuts, walnuts, pork, beef, fish, shrimp, eggs, etc., and these foods can be changed frequently for patients to take.

Control your water and salt intake

Excessive water accumulation in the body can easily induce epilepsy. In recent years, medical research has shown that epilepsy attacks start from the center of the brain, the diencephalon, and stimulation of the diencephalon can cause epilepsy attacks. The diencephalon is the regulating center of the human body's water. A large amount of liquid food and salt entering the body will increase the burden on the diencephalon, thereby causing epilepsy attacks. Therefore, epilepsy patients should try to control their water intake, including fruit juice, cola, watermelon, pickles, salted fish, bacon, etc.

Increase your magnesium intake

Epilepsy patients should increase their magnesium intake. Epilepsy patients often lack magnesium, especially those who need long-term drug treatment. For example, long-term use of phenytoin sodium can easily cause osteoporosis. In addition to a high-calcium diet, attention should also be paid to magnesium intake. The specific amount should be followed by the doctor. An adult's body contains 20 to 25 grams of magnesium, about half of which is concentrated in the bones. In addition to affecting bone formation, magnesium deficiency can also cause muscle tremors and mental tension.