What Is the Difference Between Benign and Malignant?

Benign tumor refers to the abnormal proliferation of cells in certain tissues in the body, which grows expansively, and gradually expands like a balloon, and grows slowly. Because the tumor is growing, it can squeeze the surrounding tissues, but it does not invade adjacent normal tissues. The tumors are mostly spherical and nodular. Envelopes often form around, so it is clearly demarcated from normal tissues. It can be moved by touching it with your hands. It is easy to be removed during surgery, and it does not transfer and there is rarely recurrence.

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Generally believed that various benign

1 Pay attention to diet health

2 Patients should be happy and avoid depression or excessive stress.

3 Work should be combined with rest and work to prevent overwork and regular life

4 Do not overeating, or hunger and fullness. Generally, you can eat less frequently. It is better to eat light and digestible foods to avoid spicy, fatty diet and strong liquor.

5 pairs

healthy diet

Cancer patients often have many adverse reactions due to mood swings, disease progression and anti-tumor treatment. The most common are loss of appetite and abnormal taste. If it is accompanied by nausea and vomiting, digestion and absorption will become a problem. If measures are not taken in time, malnutrition will occur, the patient will lose weight, weaken his resistance, cause infection and even develop cachexia. Therefore, before, during and after antitumor treatment, patients must pay attention to diet and nutrition care. Only by providing reasonable and adequate nutrition can the body's resistance be enhanced, its tolerance to treatment improved, and the treatment plan completed smoothly and recovered as soon as possible. Therefore, diet care is an important link in the treatment of tumors, and corresponding treatment should be given according to different ages, different genders, and different disease types for different treatment measures. For the diet and nutrition of cancer patients, the general principle is high protein, high calories, supplemented by appropriate vitamins and minerals. Of course, individual cases should be mastered flexibly according to the actual situation.

The principles of dietary care for cancer patients are:

(1) Diet care should be included in the patient's overall treatment and rehabilitation plan, and seek the guidance and support of doctors and nutritionists;

(2) The nutritional status of patients should be evaluated regularly, including biochemical measurements, so that supplementary dietary care plans can be formulated and amended at any time;

(3) According to different treatment measures, according to the specific conditions of the patient, especially the changes in physiological functions caused by the digestive system, determine the quality and quantity of nutrients, the form of diet and the supply route.

The dietary forms of cancer patients include ordinary diet, soft diet, semi-liquid and liquid diet, which should be selected according to the patient's specific condition and digestion and absorption capacity. The general caloric supply of cancer patients is similar to that of normal people. For patients with some diseases such as esophageal cancer, cardia cancer, and surgical bowel resection, patients can be fed a high-calorie liquid diet every day according to the condition. Patients with cervical radiation therapy have reduced saliva, dry throat and pain, and difficulty swallowing. The diet should be more fluid and cooler. Some patients are prone to choking when eating after neck surgery, which makes them afraid to eat. At this time, soft food or a semi-liquid diet should be given. Patients receiving radiation therapy and chemotherapy often cause abnormal taste and anorexia. For this, you can add condiments to the food, such as increasing sweetness and freshness to stimulate appetite, and some foods can be added to reduce the symptoms of the disease. For example, liver cancer patients often There are symptoms of qi stagnation such as epigastric fullness and pain in the liver area, which can give qi food radish, hawthorn, duck gizzards and so on. Patients with lung cancer often have cough and sputum, and can eat lilies, white fungus, almonds, etc., and play a role in moisturizing the lungs, relieving cough and reducing phlegm. In short, patients' conditions are different, and it is not advisable to insist on uniformity, and appropriate diets should be given according to the specific conditions and quality and quantity.

Regarding the dietary intake route, it needs to be selected according to the patient's situation. Generally, there are four types:

(1) Oral meal: Oral is the best way to eat. Patients who can eat by mouth should be encouraged.

(2) Nasal diet: suitable for patients with coma, extreme anorexia, and some oral surgery. Generally use high thermal energy liquid or mixed milk, pay attention to grasp the speed of eating, food temperature should be maintained at 37 ~ 38 , too cold and too fast easily cause reactions.

(3) Gastrointestinal fistula gavage: Gastrointestinal tract fistula, rubber tube or plastic tube. The food can be thicker than the nasal feed, and if necessary, it can be poured into the "elemental diet". "Elemental diet" is a powder made from amino acid preparations as a nitrogen source, monosaccharides, disaccharides, and appropriate amounts of inorganic salts and vitamins. It is a nutrient that can be directly absorbed by the small intestine without re-digestion and adjusted to a liquid state with water before use. It can basically meet the needs of the human body. This nutrition method is simple to care, but attention should be paid to the feeding concentration and speed to avoid patients with similar to dumping syndrome caused by hypertonic solution.

(4) Intravenous nutrition: refers to the input of proteins, sugars, fats, inorganic salts and vitamins from the vein to reduce the body's own consumption, which is an effective measure to save patients with nutritional depletion. Adapt to gastrointestinal failure or insufficient feeding. Intravenous nutrition includes protein-saving therapy and total intravenous nutrition. The former refers to intravenous infusion of amino acids instead of glucose to reduce negative nitrogen balance, but it cannot completely compensate for the loss of nitrogen and is only used for short-term applications. Intravenous nutrition, which provides protein, glucose, fat, etc. through peripheral venipuncture. If the patient suffers from serious losses and needs long-term fasting, it is best to use central venous nutrition. However, since catheterized sepsis is the most serious infectious complication of central venous nutrition, it has been reported that the incidence rate is 1% to 27%, so nursing staff must be required to strictly implement relevant nursing practices, especially aseptic procedures to prevent infection .

How to properly treat patients with nutrition

When performing nutritional therapy on patients, they should try to do the following according to the recommendations of experts:

Diet preparation should be reasonable: for general cancer patients, in addition to supplementing various nutrients according to the characteristics of the disease, you should also pay attention to the calorie distribution of each meal.

Usually: Breakfast: 25% to 30% of calories consumed throughout the day

Lunch: 40% to 50% of calories consumed throughout the day

Dinner: 30% to 35% of calories consumed throughout the day

There are many ways to cook: Since most cancer patients have poor appetite, try to make the food as delicious as possible in color, aroma, taste and shape. The variety of food should be diversified, and pay attention to the change of seasons. Summer foods should be light and delicious to avoid excessive greasiness; winter foods should be thick.

Ensure the requirements of the therapeutic diet: When meeting the requirements of nutritional treatment for patients, the special needs of the body should not be ignored, and attention should be paid to meet the requirements of the therapeutic diet. Such as low salt diet, low fat diet, high protein diet and other requirements.

The diet plan is closely combined with the patient's condition: nutritional support for critically ill patients is very important. The nutritionist in the hospital will go deep into the ward to understand the patient's condition and changes in the condition, and timely modify the nutrition treatment plan. If the patient is recuperating at home, the family must strictly follow the account of the medical staff, prepare a suitable diet for the patient, and communicate with the doctor in time to adjust the diet as the patient's condition changes.

We should take care of the patients' eating habits: especially for some ethnic minorities and patients with special religious beliefs, they should respect their eating habits and give special care.