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Lean options are generally better tolerated when gastric emptying is delayed: Poultry: Skinless chicken or turkey breast (26–30g protein per 3.5 oz serving) Fish and seafood: Salmon, cod, shrimp, tuna (20–25g per 3.5 oz) Eggs: Whole eggs or egg whites (6g per large egg, 3.6g per white) Low-fat dairy: Greek yogurt (15–20g per 6 oz), cottage cheese (14g per ½ cup), skim milk (8g per cup) Lean beef or pork: Sirloin, tenderloin, or pork loin (22–26g per 3.5 oz) Plant-based proteins are valuable for patients who prefer vegetarian options or want to diversify protein sources, though they may require larger portions to meet protein goals: Legumes: Lentils, chickpeas, black beans (15–18g per cooked cup) Soy products: Tofu (10g per ½ cup), tempeh (15g per ½ cup), edamame (17g per cup) Nuts and seeds: Almonds, peanut butter, chia seeds (6–8g per ¼ cup, though calorie-dense) Whole grains: Quinoa (8g per cooked cup), though primarily a carbohydrate source Protein supplements can be particularly useful when solid food intake is limited: Whey or plant-based protein powders (20–30g per scoop) Ready-to-drink protein shakes Protein-fortified foods like high-protein yogurt or milk Patients should be counseled to choose lean preparations—grilled, baked, or steamed rather than fried—and to be mindful of added fats that can exacerbate nausea or early satiety
