What are the dietary considerations for patients with lung cancer?

The dietary considerations for patients with lung cancer mainly include the following points: 1. Immune-enhancing foods: It is advisable to consume foods that enhance immunity and resist lung cancer, such as coix seed, sweet apricot kernels, water chestnuts, sea cucumbers, Chinese yam, and jujubes, to strengthen resistance. 2. Selecting foods according to symptoms: When experiencing coughing with excessive phlegm, it is recommended to eat ginkgo nuts, radishes, etc. During fever, increased consumption of cucumbers and winter melons is advised. For hemoptysis, foods such as lotus roots and sugarcane may be selected. 3. Foods that alleviate treatment side effects: After radiotherapy or chemotherapy, consuming goose blood, mushrooms, etc., may help reduce side effects. 4. Dietary restrictions: Avoid smoking and alcohol, spicy and stimulating foods, fried or grilled hot-natured foods, as well as fishy, greasy, sticky foods that may induce phlegm production. 5. Balanced diet: Consume more fresh fruits and vegetables, whole grains, control fat intake, limit daily animal and plant fat consumption to 50g–80g, and ensure adequate intake of proteins and vitamins.