In my years of clinical experience, I have often encountered cancer patients who neglect the importance of diet management during treatment. Due to the lack of correct dietary guidance, many patients mistakenly eat some foods that are not conducive to cancer treatment, such as the so-called "hair matter", which not only affects the efficacy, but sometimes even aggravates the condition. Therefore, understanding what "hair matter" is and its possible impact on cancer patients has become an issue that every patient and family member must face.
In traditional medicine, "hair matter" usually refers to foods that may cause a sudden exacerbation of certain symptoms in the body, such as pigeon meat, lamb and some seafood. These foods may promote health and vitality in healthy humans, but in cancer patients, certain adverse effects may be exacerbated by their unique properties.
Diagnosis and treatment story sharing: cancer patients who accidentally ate pigeon meat
I remember one time, Mr. Zhang, a stomach cancer patient undergoing chemotherapy, came to my office with a pale face and obvious lack of energy. He told me that a few days ago he had attended a family party and that there were roast pigeons on the table, and that he did not resist the temptation and ate quite a bit. In the days that followed, his stomach discomfort intensified, and he even experienced symptoms of diarrhea and vomiting, and lost weight.
I immediately adjusted the treatment regimen for him and emphasized the importance of food choices in particular. In the weeks that followed, Mr. Zhang strictly adhered to food taboos, and his symptoms improved significantly and he recovered much faster than before. This experience was a wake-up call for Mr. Zhang and his family that proper dietary modification is just as important as medication during cancer treatment.
A detailed explanation of the three common "hair objects" and their effects
1. 鸽子肉
Nutritional Value Analysis:
Pigeon meat is considered to be a high-protein, low-fat meat rich in vitamins and minerals such as iron, phosphorus and B vitamins, making it theoretically a healthy food. However, the reason why it is classified as a "hair matter" is mainly related to its high protein content, which may increase the burden on the kidneys in some cancer patients.
Empirical Studies:
Studies have shown that high-protein diets may affect the metabolic status of cancer patients, especially when certain chemotherapy drugs are used, and may increase the burden on the kidneys and liver. Although there are fewer specific studies on pigeon meat, it is recommended that cancer patients should discuss it with their doctor before deciding whether to consume it, as a general rule of high protein "hair".
2. Lamb
Thermal Analysis:
Mutton is believed to have a strong warming effect in Eastern medicine, which can enhance physical strength and replenish blood warmth. However, its "hot" nature makes lamb a food to avoid for some cancer patients, especially in cancer-related inflammatory or febrile disease states.
How to eat in moderation:
For patients with non-febrile cancers (such as cancers of the digestive tract), moderate consumption of mutton may be beneficial to replenish physical strength, but the total amount should not be too much.
When consuming lamb, cancer patients should choose lean portions and cook them with plenty of vegetables to neutralize its heat.
It is recommended that cancer patients consider eating a small amount of lamb in winter or when they are weak to avoid causing excessive heat in the body.
3 . Seafood (especially shellfish and some fish)
High purine and mercury content:
Seafood such as shellfish and certain fish contain high levels of purines, a substance that can be converted into uric acid in the body, and excessive purine intake may lead to an increased burden on the kidneys, especially in cancer patients who use chemotherapy drugs. In addition, the amount of mercury in seafood may also affect the nervous system, especially during chemotherapy.
Recommendations for safe consumption:
People with cancer should avoid high-purine seafood, such as scallops in shellfish, seafood, and certain deep-sea fish.
Choose fish that are low in mercury, such as salmon and cod, and avoid high-mercury fish such as sharks and swordfish.
Seafood should be cooked with sufficient heat to reduce the activity of harmful substances in the food.
By understanding the specific effects of these "hair products" and how to consume them appropriately, cancer patients can better manage their diet, thereby supporting good health in the treatment process. At the same time, close communication with the physician is also key to ensuring food safety.
Alternative foods and health advice
A safe, high-protein alternative
Chicken (especially chicken breast)
Nutritional value: Chicken is a good source of high-quality protein and is rich in B vitamins and minerals that can support the normal functioning of the body's immune system.
Health tip: When choosing a cooking method, try to boil, steam or bake it, and avoid frying or treating it with a lot of fat to reduce the potential risk of cancer.
Turkey meat
Nutritional value: Turkey meat is low in fat and high in protein, making it a meat option with low inflammation and suitable for cancer patients who need to control inflammation in their body.
Health tip: As with chicken, it is recommended to use cooking methods including roasting and steaming, and avoid frying methods to reduce your intake of unhealthy fats.
Legumes (e.g. black beans, red beans)
Nutritional value: Legumes are an excellent source of plant-based protein, along with fiber, iron, and potassium to help maintain gut health and blood pressure.
Health tip: Beans can be used as a substitute for meat in a variety of dishes, such as soups, stews, and salads, both to increase satiety and provide essential nutrients.
鹌鹑肉
Nutritional value: Quail meat has a delicate texture, is more suitable than pigeon meat for patients with possible impaired digestive function, and is rich in protein.
Health tip: Quail meat is suitable for steaming or slow cooking with medicated meals to preserve its nutrients and avoid excessive fat additions.
Fish (especially deep-sea fish such as salmon)
Nutritional value: Deep-sea fish such as salmon are rich in omega-3 fatty acids, which are extremely beneficial for heart health while helping to reduce inflammation.
Health tip: When cooking salmon, it is recommended to grill or boil it, with plenty of vegetables, and avoid heavy oil and salt.
Healthy cooking methods
Steaming: Steaming is one of the healthiest cooking methods to preserve the original taste and nutrients of food to the greatest extent, and is suitable for fish, chicken and vegetables.
Cooking: Cooking removes fat and oil from food, especially for beans and meats, and can be used to make soups or stews.
Roasting: Oven-baking reduces grease usage and is suitable for chicken, turkey and fish, with herbs and lemon for added flavor before grilling.
Small tips for life
Diet Records: Keep a daily diet record to help track your nutrient intake and any discomfort for timely adjustments.
Diet plan: Create a weekly diet plan to ensure a balanced nutrition and reduce unhealthy choices due to last-minute decisions.
Cross-reactivity: Be aware of possible cross-reactions between foods, especially seafood and legumes, as similar physical reactions can sometimes be triggered by similar foods.
Dietary management in daily life
Steps:
Choose the right ingredients:
Vegetables and fruits: Prioritize antioxidant-rich vegetables and fruits, such as blueberries, tomatoes, carrots, etc., which can help reduce free radicals and reduce the chance of cancer cells growing.
Choose meats: Avoid high-fat and high-calorie meats such as lamb and pigeon, and choose low-fat meats such as chicken breast and turkey to supplement the necessary high-quality protein.
Seafood Options: Avoid high-purine seafood such as shellfish and certain fish, and eat salmon, sea bass and other omega-3-rich fish in moderation.
Cooking method:
Cooking methods: Steaming, boiling or boiling food is recommended to avoid high-temperature cooking methods such as frying and grilling, which may produce carcinogens.
Seasoning Options: Reduce the amount of salt and sugar used, avoid artificial flavors, and add flavor to foods with natural spices such as ginger, garlic, coriander, etc.
Food Handling:
Washing and handling: All ingredients, especially raw food, should be washed thoroughly to remove pesticides and other chemical residues.
Food Cutting: Cutting foods with fine slicing can help with better cooking and absorption, especially meats and hard vegetables.
Small tips for life
Diet Records:
Record your daily diet: Use a food diary to keep track of your daily diet, including the type, amount, and cooking method of your food, to help you track your nutrient intake and make timely adjustments.
Diet Plan:
Create a weekly meal plan: Make a weekly meal plan to make sure you eat a variety of foods and avoid repetitive consumption of "hair products" that may cause discomfort.
Avoid food cross-reactions:
Know how foods are compatible: Certain food combinations can be unhealthy, such as beans and eggs that may cause indigestion and should be avoided.
Through the above-mentioned dietary management measures, cancer patients can effectively reduce the intake of "hair matter" in their daily life, so as to better control the disease and improve their quality of life. These specific steps and tips will help patients and their families maintain nutritional balance and support overall health during cancer treatment.