Therapeutic diet helps recovery The following is an introduction to the common therapeutic diet for cancer chemotherapy patients in clinical practice. Low-fat diet The daily fat supply should not exceed 40 grams. Available foods include fruits, vegetables, fish, poultry, etc. Fried food, fatty meat, pork and snacks with high fat content are prohibited. Less slag diet Foods that can be eaten include soft rice or steamed buns made of delicate rice flour, steamed egg custard, soy milk, tofu brain, fruit juice, vegetables with less fiber and made soft and rotten, such as carrots, pumpkin and winter squash. Foods used sparingly or not: coarse grains, celery, leeks, etc., and less tender lean meat containing connective tissue, such as chicken. Low purine foods Grass carp, carp, spinach, wolfberries, string beans, peas, mushrooms, bamboo shoots, silver fungus, peanuts, cashew nuts, chestnuts, lotus seeds, etc. Low-salt diet No more than 3 grams of salt or 15 ml of soy sauce per day, and a sodium supply of about 1,500 mg for all foods throughout the day. Forbidden foods include all foods cured with salt, such as salted meat, sausages, skin eggs, soy eggs, etc. Low-protein diet This is a diet that restricts the amount of protein supplied. The daily protein supply is generally limited to 20~40 grams (including animal and vegetable proteins) according to the condition, and the appropriate choice of high quality protein is required within the limit. Foods containing high quality protein include eggs, milk, animal protein such as beef, pork, poultry, fish and soy products. Soft food Soft rice, steamed buns, buns, wontons, dumplings, etc., should be softer than ordinary food.