Dietary Planning for Leukemia Patients
(1) Supplement high-calorie foods: Due to abnormal white blood cell proliferation, fever, infection, and widespread bleeding, leukemia patients expend substantial energy. Therefore, high-calorie diets are essential, with daily intake not less than 1500–1800 kcal, and carbohydrates not less than 300g per day.
(2) Adequate protein: Protein consumption and breakdown increase significantly in leukemia patients. Consuming sufficient high-protein foods ensures the body’s need for tissue growth and repair. Protein sources include legumes (various bean products), eggs, fish, lean meat, poultry, nuts, and dairy products such as fresh milk, skim milk, powdered milk, cheese, condensed milk, dry cheese, and milk essence.
(3) Rich in vitamins: Provide ample vitamin C and B-complex vitamins to enhance resistance and prevent excessive bleeding. Vegetables and fruits are rich in vitamins, but must be consumed fresh to ensure adequate supply of vitamins and minerals. If necessary, vitamins can be added directly to food.
(4) Sufficient fluids and electrolytes: For patients with fever and reduced intake, replenish adequate fluids and electrolytes (iron, sodium, potassium, calcium, magnesium) to maintain fluid and electrolyte balance. In addition to fluids from food, drink at least 2000–3000 ml of extra water daily. Offer milk, vegetable soup, fruit, fruit juice, beverages, egg soup, meat broth, etc., with appropriate additions of vitamins, sugar, salt, and other seasonings to stimulate appetite.
(5) Consume blood-nourishing and hemostatic foods: Anemia and bleeding are common symptoms in leukemia. Increasing intake of “blood-nourishing” and “hemostatic” foods is crucial for symptom improvement. Examples include tortoise gelatin, donkey-hide gelatin, turtle soup, softshell turtle soup, bone broth, fish scale gelatin, and yam porridge.
(6) Advise patients to avoid foods with bones or hard shells; when eating fish, pay attention to fish bones to prevent injury to oral mucosa and gums, which could lead to bleeding and infection. Based on the patient’s taste preferences, appetite, and digestive capacity, prepare nutritious, easily digestible, soft, semi-liquid, or small snacks with appealing appearance, aroma, and taste to stimulate appetite and enhance nutrition.
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