What foods are good to eat for Xinjiang hemorrhagic fever?

Patients with Xinjiang hemorrhagic fever should choose bland, easily digestible, and nutrient-rich foods. During the acute phase, it is recommended to consume high-calorie, high-vitamin liquid or semi-liquid diets, such as vegetable porridge and noodle soup. These foods help reduce gastrointestinal burden and provide energy. As the patient's condition improves, the diet can gradually transition to a normal one, with increased intake of dairy products, soy products, eggs, as well as fresh fruits and vegetables to supplement protein, vitamins, and minerals, thus enhancing immune function. At the same time, patients should avoid spicy, stimulating, greasy, and hard-to-digest foods, such as chili peppers, Sichuan peppercorns, and fatty meats, to prevent increased gastrointestinal burden or interference with recovery. In addition, maintaining adequate fluid intake and drinking plenty of water appropriately can aid in the elimination of toxins and promote recovery. Specific dietary arrangements should be adjusted according to the patient's actual condition and the doctor's recommendations.