Preparation of a turkey sausage for a patient with hepatocellular carcinoma (hepnut)

Abstract

One of the main problems of cancer patients is undoubtedly their diet, due to their strict corrective measures implemented in their usual diet we can see reflected multiple problems that are generated in the vast majority of occasions, these underlying problems that can be evidenced in factors Psychological problems such as their state of mind, their difficulty in relating to other people are also secondary to biological problems or alterations in their physical condition that lead them to suffer from loss of appetite, altered biochemical or metabolic functions, general rejection of any type of therapy or treatment for improve their quality of life, therefore it is recognized that implementing a diet that in addition to ensuring its quality and safety is also to the liking of the patient is of utmost importance to improve and contribute to a rapid and satisfactory recovery on the part of the patient. Sausages are restricted foods in the first measure for this type of patients due to their components that can further affect their condition, this is how it was decided to manufacture a precooked sausage-type sausage called HEPNUT that substitutes nitrates and nitrites for a natural product such as Bixa orellana, as well as the replacement of fat in general by inulin that allows the patient to offer a food with high palatability or pleasant organoleptic characteristics in general, but which in turn prevails its nutritional content based on ingredients that will not adversely influence the patient's condition.