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Prevention and nursing of gastric cancer

August 16, 2023

I. Prevention of gastric cancer.

The etiology of gastric cancer is not clear, which may be related to some chemical carcinogens, eating habits, environmental factors, genetic factors and trace elements. For example, nitrosamines are abundant in foods such as smoked fish, bacon and sausages, which are factors that cause gastric cancer; for example, people who like to eat hot food, eat quickly, and drink strong alcohol damage gastric mucosa to induce gastric cancer; and people who eat more vegetables and fruits, because vegetables and fruits contain a lot of vitamins and reduce the incidence of gastric cancer and so on. The prevention of gastric cancer mainly includes three levels of prevention: the primary prevention of gastric cancer refers to the etiology and etiological prevention of gastric cancer so as to reduce the incidence of gastric cancer. Secondary prevention refers to the "three early" of gastric cancer, that is, early detection, early diagnosis and early treatment, which aims to reduce the mortality of gastric cancer, its core content is early detection of gastric cancer and strive for early treatment opportunities; tertiary prevention refers to taking positive measures to improve the quality of life of patients, promote their rehabilitation and improve the survival rate of gastric cancer.


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II. Nursing care of gastric cancer.

1. Patients with hypoproteinemia of calories, protein and vitamins should be fully supplemented after operation, there will be complications such as poor wound healing, gastrointestinal anastomotic leakage, abdominal infection and so on, so the supplement of high quality protein is particularly important. After operation, the patients ate 3-5 meals a day, and the amount of meal increased gradually, and many patients could recover the amount of food before operation after half a year.

two。. Attention should be paid to the prevention of postoperative dumping syndrome of gastric cancer and hypoglycemia syndrome. Dumping syndrome may occur during or 5-30 minutes after eating, and the symptoms can last 20-60 minutes. It is characterized by epigastric discomfort, nausea, general weakness, weakness (fainting), dizziness, sweating, palpitation, facial flushing and so on. The syndrome can be controlled by dietary regulation, the symptoms are more serious and recurrent, should eat high-protein, high-fat, low-carbohydrate food, a small number of meals, avoid drinking liquid food such as liquid, it is best to lie flat for 30 minutes after meal, and drink a small amount of sugar-free liquid 0.5 hour after meal. After 1-2 years, the symptoms can be alleviated gradually and will not occur again. The main manifestations of postoperative hypoglycemia syndrome were palpitation, sweating, weakness, dizziness, hand tremor, hunger, drowsiness or collapse 2-4 hours after eating. The reason is that food is excreted too quickly into the jejunum, glucose is absorbed too quickly, blood sugar is temporarily increased, stimulating the pancreas to secrete too much insulin, which leads to reactive hypoglycemia. The way to control the syndrome through dietary regulation is to eat less and eat more, eat a high-protein, high-fat and low-carbohydrate diet, avoid a sweet, overheated liquid diet, lie flat for 10 to 20 minutes after a meal, and prepare sugary foods that can be taken orally to correct hypoglycemia. After this adjustment, most patients can gradually recover from 6 months to 1 year.

3. Dietary regulation during chemotherapy.

During chemotherapy, the main adverse reactions were digestive tract reactions and myelosuppression, so we should properly eat fresh vegetables, fruits, eggs, fish, lean meat, as well as yam, Coix seed, ginger and other dual-use products. Avoid fat, sweet, thick and greasy to increase the burden of the digestive tract.

4. Supplementary nutrition.

For patients with early cachexia and obvious lack of nutrition, special attention should be paid to the supplement of basic nutrients of protein.

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