Cancer Diet

CANCER One of the risks causing cancer is diet; those who are fond of eating high fat, high cholesterol diets are common highly susceptible. Challenges of Cancer Survivors • • •

Highly motivated to seek information about diet and lifestyle changes. Often receive conflicting dietary advice. Claims abound on the use of dietary alternatives.

Nutritional deficiencies There are several factors that may contribute to the type and degree of nutrient deficiencies: • • • • •

The primary organs where the malignancy occurs. The severity of the cancer at the time of diagnosis. The symptoms experienced by the person with cancer. The type and frequency of the cancer treatment being used and the side effects associated with that treatment (surgery, radiation, or chemotherapy). The effect of the malignancy or disease on food and nutrient ingestion, tolerance, and utilization.

Body changes • • •

Intentional weight loss during treatment is not recommended. During treatment, a healthy eating plan that meets but does not exceed caloric needs (along with physical activity) is advisable. Healthy weight loss is best initiated after the recovery phase.

The phases of cancer survival • • • •

PHASE PHASE PHASE PHASE

1: 2: 3: 4:

Active treatment. Recovery from treatment. Preventing cancer recurrence, second primary cancers. Living with advanced cancer-dietary management.

PHASE 1: NUTRITIONAL ISSUES DURING ACTIVE TREATMENT Energy balance is the most important goal. • Energy intake • Nutritional supplements

ENERGY INTAKE • • • •

The need for the caloric intake is usually increased during cancer treatments. Nausea, vomiting, taste changes, loss of appetite, bowel changes all interfere with our usual eating patterns. Food choices at this time should be easy to chew, swallow, digest and absorb and should also be appealing. Adjust usual food choices and usual food patterns.

NUTRITIONAL SUPPLEMENTS

CANCER •

ANTIOXIDANTS (Vitamins C, E and phytochemicals or antioxidant minerals), may reduce the effectiveness of RT or CX. May help protect normal cells from treatment collateral damage.

PHASE 2: NUTRITIONAL ISSUES AFTER TREATMENT IS COMPLETED The important goal is to rebuild muscle strength and correct problems • Adequate food intake • Physical activity ○ Required to rebuild muscle strength. ○ Consultation required for elder patients.

DIET AND CANCER The American Cancer Society recommends 4 rules of thumb for cancer prevention. • CHOOSE most of the foods you eat from plant sources. 5 or more servings • LIMIT intake of high fat foods, particularly from animal sources. • Be physically ACTIVE • LIMIT alcohol intake DIETARY COMPONENTS ASSOCIATED WITH CANCER. Increase of certain substances such as:

• • • •

FAT- the end products of metabolism have been found to be carcinogenic. ALCOHOL- has been connected with liver, colorectal and breast cancers. PICKLED AND SMOKED FOODS- related to cancers of the esophagus and stomach that may increase the risk. COOKING METHODS have also been found to have a role in cancer. Frying or charcoal-broiling meats at very high temperatures create chemicals.

PROTECTIVE DIETARY COMPONENTS • • • • • •

Vitamin c- has been shown to protect against cancer of stomach, esophagus and oral cavity. Antioxidants- these are certain protective substances found in fruits and vegetables. Fruits and veggies- contain vitamins, fiber and phytochemicals. Vitamin E and selenium- both antioxidants that protect cells against breakdown. Calcium- reduces cell turnover rates. Water- drinking more than 5 glasses a day has been associated with a lower risk of cancer.

DIET AND CANCER • • •

FIBER- insoluble fiber is connected to decreased risk of colon cancer. BEANS, VEGETABLES, WHOLE GRAINS AND FRUITS are good sources. SALT- some evidence links diets containing large amounts of foods preserved by pickling and salting to increased cancers of the stomach, nose and throat.

CANCER DIET AND THE CANCER PATIENT • • • • • • •

FIVE 1. 2. 3. 4. 5.

Nutrition is an important part of treatment. Eating the right kinds of food before, during and after treatment can help the patient feel better and stay stronger. Treatments can have an effect on appetite. People with cancer have unique nutrition needs. Eating enough food is usually not a problem. Treatment can have an adverse effect on appetite. Nutrition suggestions often emphasize eating high calorie, high protein foods. The best method of calorie intake is by mouth. Sometimes this is not possible. Other options of intake are: ○ Feeding tube ○ TPN or total parental nutrition- this is nutrition directly through a vein. THINGS YOU SHOULD REMEMBER ABOUT PREVENTING CANCER. Eat lots of fruits, vegetables and whole grains. Discover the pleasure of physical activity. Stay tobacco free Enjoy a low-fat diet Protect yourself from the sun between 10:00am and 4:00pm

COMMON DIET THERAPIES • •

FULL FLUID DIET SOFT DIET

FULL FLUID DIET FOOD Corn flour Milk Meat Egg Fruit juice Butter sugar • • • •

AMOUNT 50mg. 800ml. 50mg. One 850ml. 2 tbps. 100mg.

Initial diet. Administered alongside or immediately after therapy. Predominant diet for oral, pharyngeal, oesophagal and GI tract cancer. Administered at regular intervals (every 2hours).

Amount of food to be consumed per day----------------------------→ | ↓ FOOD AMOUNT Milled 300mg cereals Dhal 30mg

CANCER Milk Meat, fish, sausage Egg Tender vegetables Potatoes Tender leafy vegetables Fruits (apples and oranges) Fats and oils sugar

600ml 100mg

30mg 50mg 100mg 100mg

100mg

30mg 80mg

SOFT DIET • • • • • •

Secondary diet. Administered following a period of full fluid diet. Enriched with nutrients. Supplementation of essential vitamins like folate and Vit. C lost during drug therapy. Meats can be avoided as far as possible as it results in the formation of nitrosamines in stomach. This can be countered by administration of vit c.