Five 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 10:00 am and 4:00 pm.
Treatments kill cancer cells but they also kill healthy cells. This can cause side effects such as:
Loss of appetite
sore mouth or throat
dry mouth
dental and gum problems
changes in taste or smell
Nausea
Diarrhea
Constipation
fatigue
depression.
It is very important to have good nutrition to minimize the side effects of cancer, prevent or reverse nutritional deficiencies, and to maximize the quality of life.
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.
Certain foods and nutrients have been shown to protect against certain types of cancers.
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- Calcium reduces cell turnover rates.
Water- drinking more than 5 glasses a day has been associated with a lower risk of cancer.
Excesses 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 creates chemicals
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.
Fiber- Insoluble fiber is connected to decreased risk of colon cancer.
Beans, vegetables, whole grains and fruit 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.
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 affect 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.
Nutritional products such as Boost, Ensure etc… can be helpful on a temporary basis to assist with intake of calories and nutrients.
Other supplements is quite controversial. For example, it is counterproductive for patients to take vitamin supplements that contain high levels of folic acid or to eat foods fortified with high amount of folic acid, when on Methotrexate. (metho interferes with folate metabolism).
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
No good answer or evidence at this time there fore it would be prudent to advise patients not to exceed the upper intake limits for vitamins and to avoid other nutritional supplements that mass and respiratory capacity
cancer treatment can cause fatigue
light regular physical activity during treatment should be encouraged to improve appetite, stimulate digestion, prevent constipation.
Helps to maintain energy level and muscle mass and provide relaxation or stress reduction
The need for caloric intake is usually increased during cancer treatments
Nausea, vomiting, taste changes, loss of appetite, bowel changes all interfere wit 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.
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
ENERGY EXPENDITURE
NUTRITIONAL SUPPLEMENTS
Intentional weight loss during cancer treatment is not recommended
Some cancer survivors may gain weight during and after treatments
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
Obesity is associated with increased risk and poorer prognosis of breast and colon cancers
There are several factors that may contribute to the type and degree of nutrient deficiencies:
The primary organ 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.
Highly motivated to seek information about diet and lifestyle changes.
Often receive conflicting dietary advice.
Claims abound on the use of dietary alternatives.
Currently there are many gaps and inconsistencies in the scientific evidence.
Sarcoma-rise from connective tissue such as muscle or bone and are more common in
younger people.
Carcinomas-which occur in epithelial tissue and are more common in older people. It
includes lung, breast, prostate, and colon.
80% are considered sporadic- meaning the cause is unknown. There are several risk
factors that increase the chance of cancer:
Age- risk increases >50.
Diet- high fat, high cholesterol diets increase risk.
Cancer is the 2nd most common cause of death in the US after heart disease.
Cancer kills 1 out of every 4 Americans.
The risk of developing cancer can be reduced by changes in a person’s lifestyle.
Normal body cells grow, divide and die in an orderly fashion.
Cancer cells are different because they do not die, just continue to divide and grow.
Cancer cells form as a result of damaged DNA.
These damaged genes can be passed on, which accounts for inherited cancers.
In other cases, the DNA is damaged by an outside source such as smoking.
Cancer usually forms a tumor.
There are two types of tumors: Malignant and Benign
Malignant tumors spread to other areas in the body. These are the dangerous ones.
Benign tumors stay in one place.
80% are considered sporadic- meaning the cause is unknown. There are several risk
factors that increase the chance of cancer:
Age- risk increases >50.
Diet- high fat, high cholesterol diets increase risk.
Obesity- no clear link but research indicates it is a factor
Cigarettes- increases lung cancer, other tobacco products such as pipes and chewing
tobacco increase cancers of the mouth.
Long term exposure to chemicals- asbestos, radon and benzene.
Exposure to high levels of radiation
Harmful ultraviolet rays from the sun.
Some viruses- Hepatitis B, C, HPV, Epsteinn-Barr.
Immune system diseases
Heredity
Recognize the special nutritional needs of cancer survivors during active cancer
treatment
Advise cancer survivors about nutrition and physical activity during the recovery phase
and beyond
Resolve controversial nutritional issues facing cancer survivors