Can patients with liver cancer eat eggs?

Liver cancer patients can consume eggs in moderation, but the amount should be adjusted according to liver function status. Eggs are a nutrient-rich food, containing high-quality protein, fats, vitamins, and various minerals, which help maintain muscle mass and immunity, especially beneficial during treatment recovery. However, if liver function is severely impaired, excessive protein intake may increase the metabolic burden on the liver; therefore, intake should be controlled according to medical advice. Additionally, attention should be paid to the cholesterol content in eggs; when accompanied by hyperlipidemia or fatty liver disease, yolk consumption should be limited. The key lies in balancing nutritional needs with the liver's capacity to handle them.

It is recommended to choose boiled or steamed eggs, avoiding fried eggs or those prepared with excessive fat. Daily intake should not exceed 1–2 whole eggs, and patients with poorer liver function may consume only egg whites. Serum albumin, bilirubin levels, and other indicators should be monitored regularly, with dietary adjustments made according to treatment stage. If ascites, jaundice, or indigestion develops, total protein intake should be reduced, and a personalized dietary plan should be developed in consultation with a nutritionist. The daily diet should be light, combined with fresh vegetables and easily digestible carbohydrates, avoiding high-salt and high-fat foods. Liver function and tumor markers should be regularly reviewed, and dietary structure adjusted promptly according to disease progression. If abdominal distension or nausea worsens, high-protein foods should be temporarily discontinued and medical evaluation sought.