Undercooked Foods
When the liver is not working properly, such as in the case of cirrhosis, it cannot make enough of a substance called clotting factor. The clotting factor helps the blood to clot. As a result, people with cirrhosis are at risk for developing bleeding issues.
Undercooked foods, such as raw or undercooked meat, poultry, eggs, fish, oysters, or mussels, can also lead to bleeding problems in people with cirrhosis. This happens when the veins in the digestive tract become dilated and ruptured. When this happens, blood can leak into the intestines and cause gastrointestinal bleeding. Undercooked foods can irritate the digestive tract and increase the risk of gastrointestinal bleeding.
Another danger of cirrhosis is that it makes patients more susceptible to infections. When the liver is damaged, there is a decrease in white blood cells, which makes it difficult for the body to fight off infection.
Undercooked foods can irritate the digestive tract and increase the risk of gastrointestinal bleeding. This happens when the veins in the digestive tract become dilated and ruptured. When this happens, blood can leak into the intestines and cause gastrointestinal bleeding. For this reason, cirrhotic patients need to avoid undercooked foods.
