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 1: Active treatment.
• PHASE 2: Recovery from treatment.
• PHASE 3: Preventing cancer recurrence, second primary cancers.
• PHASE 4: 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
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• 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.
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DIET AND THE CANCER PATIENT
• 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.
FIVE THINGS YOU SHOULD REMEMBER ABOUT PREVENTING CANCER.
1. Eat lots of fruits, vegetables and whole grains.
2. Discover the pleasure of physical activity.
3. Stay tobacco free
4. Enjoy a low-fat diet
5. Protect yourself from the sun between 10:00am and 4:00pm
COMMON DIET THERAPIES
• FULL FLUID DIET
• SOFT DIET
FULL FLUID DIET
FOOD AMOUNT
Corn flour 50mg.
Milk 800ml.
Meat 50mg.
Egg One
Fruit juice 850ml.
Butter 2 tbps.
sugar 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
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Milk 600ml
Meat, 100mg
fish,
sausage
Egg 30mg
Tender 50mg
vegetables
Potatoes 100mg
Tender 100mg
leafy
vegetables
Fruits 100mg
(apples
and
oranges)
Fats and 30mg
oils
sugar 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.