Dietary considerations for patients with open fractures

Dietary considerations for patients with open fractures:

1. Most patients and their families are confused about the nutritional needs and diet of patients with open fractures. In fact, except for the first few days when patients with open fractures may be accompanied by mild systemic symptoms, most of the rest of the time have no systemic symptoms, so similar to the daily diet of healthy people, choose a variety of nutritious diets. Pay attention to making food easy to digest and absorb, and be careful to use spicy products such as pepper, onion, mustard, and pepper, which have adverse stimulation to the respiratory and digestive tracts. When systemic symptoms are obvious, so-called soft food should be provided between normal diet and semi-liquid diet. The food provided must contain less residue and be easy to chew and digest. It must be chopped and boiled soft when cooking, and must not be fried or deep-fried.

2. In order to promote the healing of open fractures faster and better, patients with open fractures should also be given different foods according to the early, middle and late stages of open fracture healing and the development of the disease to promote hematoma absorption or callus formation. In the early stage, swelling and blood stasis are the primary factors for the healing of open fractures. In principle, the diet should be light, such as vegetables, eggs, bean products, fruits, fish soup, lean meat, etc. Avoid eating sour, hot, and greasy foods. In particular, do not give fatty and greasy tonic foods too early, such as bone soup, fat chicken, stewed fish, etc. Otherwise, blood stasis will accumulate and be difficult to dissipate, which will inevitably delay the course of the disease, slow the growth of callus, and affect the recovery of joint function in the future. In the middle stage, most of the swelling and blood stasis are absorbed. The treatment of this stage is mainly to relieve pain, remove blood stasis and promote new growth, and connect bones and tendons. The diet changes from light to appropriate high-nutrition supplements to meet the needs of callus growth. In the late stage, the swelling and blood stasis of the open fracture are basically absorbed, and callus growth has begun. This is the late stage of open fracture. Treatment should be tonic, by nourishing the liver and kidneys, qi and blood, to promote the formation of a stronger callus, and relax the muscles and tendons, so that the adjacent joints of the open fracture can move freely and flexibly and restore their previous functions. Dietary restrictions can be lifted.