How to Approach Post-Surgical Dietary Care for Esophageal Cancer Patients?

Esophageal cancer is well-known for its significant impact on physical health, severely affecting patients' normal lives and work. Once esophageal cancer is diagnosed, timely treatment is required. The most common treatment for esophageal cancer is surgery. Although surgical treatment of esophageal cancer is effective, if postoperative care, especially dietary care, is not properly addressed, it can affect the patient's recovery. However, most people are unaware of esophageal cancer postoperative care.

How to care for the diet after esophageal cancer surgery? Here are some guidelines:

1. Dietary Principles: Two weeks after surgery, esophageal cancer patients can gradually transition to a semi-liquid diet, such as milk soup, millet and red bean porridge, noodle soup with broth, and so on. They can also eat some carrot puree, cauliflower puree, spinach puree, and poached eggs. It is important to supplement the daily diet with sufficient calcium, zinc, and various vitamins to ensure comprehensive nutrition for the body.

2. Balanced Diet: Esophageal cancer patients should chew their food thoroughly and avoid eating too fast or too roughly, which can irritate the esophagus and cause adverse reactions. They should eat plenty of fresh vegetables and fruits, which can provide vitamins and essential trace elements for the body. Contaminated food and alcohol should be avoided.

3. Consume More Soup: Most esophageal cancer patients are over 60 years old. During their postoperative recovery, they can consume more soups such as red date porridge and millet porridge. Eggs, soy products, and dairy products should also be included in their diet. If they lack appetite, they can eat hawthorn to make soup and increase their appetite.

4. Cordyceps Sinensis and Duck Soup: Prepare 150 grams of duck meat, 10 grams of cordyceps sinensis, 5 red dates, and 15 grams of ginger. Clean all the ingredients, cut the duck meat into pieces, and cook them together in a pot for two hours over low heat. Add seasonings to taste. This soup has the effect of strengthening the spleen, stomach, and kidneys, and is especially suitable for symptoms such as weight loss, loss of appetite, and cough caused by esophageal cancer surgery.

It is essential for esophageal cancer patients to pay attention to dietary care after treatment. During the care process, they should also regularly visit the hospital for check-ups to understand their condition and avoid deterioration.