What foods should patients with hepatitis E avoid?

Patients with hepatitis E must strictly avoid alcoholic beverages, high-fat foods, spicy and irritating foods, high-sugar foods, as well as raw, cold, and preserved foods. Dietary control is a key supportive measure in treatment. If severe symptoms such as persistent nausea, vomiting, or worsening jaundice occur, prompt medical attention is recommended.

1. Alcoholic beverages: Alcohol and its metabolites are processed by the liver and can directly damage liver cells, exacerbate inflammatory necrosis, delay recovery of liver function, and increase the risk of cirrhosis. Alcohol must be completely avoided during both treatment and recovery periods.

2. High-fat foods: Fried foods and fatty meats are difficult to digest and increase the metabolic burden on the liver. They may also trigger fatty liver disease, impairing liver cell repair. Low-fat cooking methods such as steaming, stewing, and boiling are recommended.

3. Spicy and irritating foods: Spices such as chili peppers and Sichuan pepper can irritate the gastrointestinal mucosa, worsen discomfort in the liver area, and potentially impair digestive function. Use mild seasonings in cooking to avoid stimulating the liver.

4. High-sugar foods: Excessive consumption of candies, pastries, and sugary drinks can lead to fat accumulation in the liver, increasing hepatic workload, and may negatively affect immune function. Intake should be strictly controlled.

5. Raw, cold, and preserved foods: Raw foods like sashimi and undercooked meat may carry pathogens, while preserved foods such as pickled vegetables and cured meats contain nitrites—both are harmful to the liver and should be completely avoided.

In daily life, maintain a light and easily digestible diet, consume adequate amounts of high-quality protein and vitamins, eat meals regularly without overeating or skipping meals, ensure food hygiene, and maintain regular sleep patterns to reduce liver burden and support gradual recovery of liver function.