What to Eat When White Blood Cell Count Is Low After Chemotherapy

For cancer patients, chemotherapy is the most commonly chosen treatment modality. While chemotherapy effectively suppresses cancer cell growth, it also inflicts collateral damage on the body—particularly impairing white blood cell (WBC) production, leading to a marked decline in WBC count. What should patients eat when experiencing chemotherapy-induced leukopenia?

What Should Patients Eat When Experiencing Chemotherapy-Induced Leukopenia?

After chemotherapy, patients with low WBC counts may benefit from consuming certain edible fungi—including shiitake mushrooms, oyster mushrooms, lion’s mane mushrooms, morels, and bamboo pith fungus. These fungi contain diverse bioactive compounds such as proteins, fatty acids, fungal polysaccharides, glycoproteins, glycopeptides, and triterpenoids. These substances not only enhance immune function but also possess partial anticancer properties.

Radiotherapy administered concurrently with chemotherapy can further compromise WBC counts. During this period, patients are encouraged to consume high-quality animal proteins—such as lean chicken, fish, and dairy products—which support WBC regeneration. To counteract chemotherapy-induced leukopenia, plant-based proteins may also be beneficial. Dietary sources rich in plant protein—including legumes, soy milk, red beans, and mung beans—are recommended. Additionally, traditional herbal foods such as ginseng, American ginseng, and astragalus root have been shown to promote WBC regeneration and stimulate cellular proliferation. For patients experiencing post-chemotherapy leukopenia, bone-based soups—prepared from pork, beef, or lamb bones—may help enhance WBC production.