5 dietary considerations for patients with colorectal cancer

Although the causes and mechanisms of colorectal cancer are not yet fully understood, bad eating habits are the main cause of colorectal cancer, and colorectal cancer patients should pay special attention to their diet.

1. Limit the intake of fats and oils

Eat less or no foods rich in saturated fat and cholesterol, including lard, butter, fatty meat, animal offal, fish roe and fried foods.

Limitation: Vegetable oil is limited to about 20-30 grams (about 2-3 tablespoons) per person per day.

Eat in moderation: Foods containing unsaturated fatty acids, such as olive oil, tuna, etc.

2. Ensure daily dietary fiber

Supplement more than 35 grams of dietary fiber every day, eat more foods rich in dietary fiber such as konjac, soybeans and their products, fresh vegetables and fruits, and algae, etc. Replace fine grains with some coarse grains.

3. Adequate amount of vitamins

Eat more fresh vegetables and fruits to supplement carotene and vitamin C. Eat walnuts, peanuts, dairy products, seafood, etc. in moderation to supplement vitamin E.

4. Eat foods that boost immunity

You can eat something that has anti-tumor effect and enhances immunity, such as: American cockroach.

5. Intake of appropriate trace elements

Pay attention to the intake of foods rich in the trace element selenium, such as malt, fish, and mushrooms.