6 types of food that ovarian cancer patients should eat more

Ovarian cancer is a common malignant tumor of the female reproductive system, which seriously threatens women's health and has a poor prognosis. The specific cause of ovarian cancer is still unclear, but it is generally believed to be related to environmental factors, such as radioactive pollution, exposure to asbestos or talcum powder, smoking, endocrine factors, such as high estrogen, as well as age and mental factors. In addition, the incidence of ovarian cancer is related to high cholesterol in the diet, so patients should pay attention to dietary conditioning.

1. Ovarian cancer patients should eat more foods rich in vitamin E, such as broccoli, purple cabbage, cabbage, Chinese cabbage, cauliflower, etc. Long-term investigations and studies have found that eating more foods rich in natural vitamin E can significantly prolong the survival time of ovarian cancer patients.

2. It is advisable to eat more foods that have anti-ovarian tumor effects, such as horseshoe crab, seahorse, dragon ball tea, hawthorn and other foods.

3. Patients after ovarian cancer surgery should eat more foods that nourish the liver and kidneys, nourish blood and regulate menstruation, such as pomegranate, monk fruit, longan, mulberry, black sesame, black fungus, mung bean, placenta, crucian carp, carp and other foods.

4. Ovarian cancer patients with severe bleeding should eat more iron and blood supplements, such as sheep blood, snails, clams, squid, shepherd's purse, lotus root, mushrooms, water spinach, stone ear, ginkgo nuts, persimmon cakes and other foods.

5. Ovarian cancer patients with severe abdominal pain and bloating should eat more pork kidneys, bayberry, hawthorn, tangerine cakes, walnuts, chestnuts and other foods.

6. Patients with ovarian cancer and concurrent infection should eat more foods such as eel, clams, water snakes, needle fish, carp, kelp, celery, sesame, buckwheat, rapeseed, toon, red beans, and mung beans.