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Nutrition & Cancer
Historically, conventional medicine has rejected links between cancer and nutrition. However, recent scientific research shows that better nutrition and healthier eating can definitely help both to prevent and treat cancer, which is now the second leading cause of death in the developed world. In choosing better foods for healthier living, it is important to select those that not only sustain life but also renew and regenerate cells and boost the immune system.
In today’s world, eating patterns have changed. People no longer depend on natural foods. The fast food or convenience food diet is generally to our detriment. These meals are often unbalanced and do not provide appropriate portions of the food groups for the maintenance of a healthy body.
Cancer patients must consult with a certified nutritionist to ensure that their daily nutritional requirements are met.
Persons with cancer will have a variety of dietary needs to ensure that their immune system can ward off any opportunistic infections, especially after chemotherapy treatment. Many people with cancer suffer a loss of appetite. In addition some types of cancers make their bodies use up more energy even if they are not active. These individuals therefore lose weight and would require a “building- up” diet.
To obtain a balanced diet foods from each of the main food groups are necessary. It is recommended that foods be utilized especially from the carbohydrate food group. Although fats provide energy, the amount in the diet should be limited. This can be done by:
• Eating more fish and poultry rather than red meat
• Choosing lean cuts of meat and trimming off all the visible fat
• Removing skin from poultry
• Eating less fried food – consuming baked, grilled, steamed or poached food instead
• Using skimmed or semi skimmed milk
• Trying the low-fat varieties of margarine, butter, yogurt and cheese
• Cutting out or reducing the number of fatty takeaways
• Avoiding snacks that are high in fat, e.g. biscuits
• Avoiding foods which contain trans-fats
Vitamins, minerals and fibre can be obtained from fresh fruits and vegetables preferably not dried or frozen. Fruits and vegetables also contain antioxidants, which play a part in preventing cancer from developing. Tea and green teas also contain antioxidants.
Vitamins are only required in small amounts and there is no scientific evidence to prove that taking large amounts of vitamins is helpful. In fact the empirical evidence available shows that taking excessive amounts of vitamins A and D can be harmful.
Minerals are needed for various functions, e.g. maintaining healthy nerves and manufacturing enzymes, maintaining body fluids and tissues. Different foods supply different amounts of minerals. Eating a varied diet will give enough of most minerals.
Those patients who can-not eat normally may need to take a mineral supplement. Protein is the basic building block of the body. The body must have extra protein when an individual is ill, injured or under stress in order to repair any damage. Good protein sources include meat, peas and beans, eggs, milk and cheese.
If the patient’s immunity is low, live yogurt, fresh salads and cheese made from unpasteurised milk should be avoided as they contain harmful bacteria. Fluids are necessary and the patient should avoid drinks that contain caffeine as they cause an individual to become dehydrated because more urine is produced.
The first rule in determining the diet of the cancer patient is of course to use everyday foods. The second is to use manufactured food supplements of which there are many on the market. These can add extra energy and protein to the diet. The high protein supplements should however only be used wit advice from a doctor/dietician. Most people will need extra energy balanced with extra protein. Diabetic cancer patients must also get advice from their doctor with regard to the food supplements that should be used. Powdered drinks e.g. Build-up and Complan and powders e.g. Polycal, Maxijul, Caloreen, Polycose, Protifan, Maxipro and Vitapro may also be used.
Some people with cancer have difficulty eating. Some of these difficulty problems may be related to the cancer itself, while others may be temporary side effects of the treatment regime. Additional nutritional support is also given to patients who are not able to drink or eat normally or if a person has an unintentional weight loss which is not helped by dietary supplements.
There are two main types of feeding systems that are used:
• Enteral nutrition (EN) – nutritional fluid is given into the gut through a tube going into the stomach or small intestine. This is suitable for patients whose digestive system is working normally, but for some reason they are not able to eat enough e.g. due to a cancer in the head or neck.
• Parenteral nutrition (PN) – a tube is put into a vein and the nutritional fluid is given through the vein. PN is sometimes called TPN (total parenteral nutrition) as it aims to give total nutritional support. This method is used if EN is not possible due to major surgery on the small bowel; if there is bowel obstruction; or if the insertion of the EN tubes proves to be difficult.
Cancer patients must also be sensible with alcohol use. The regular drinking of large amounts of alcohol has been linked with a variety of cancers including breast, oesophagus and liver cancers. However moderate amounts of alcohol, as part of a well balanced diet, have been shown to reduce the risk of some cancers e.g. prostate cancer.
Current guidelines recommend that:
• Men should drink no more than 3 units of alcohol per day or 21 per week
• Women no more than 2 units per day or 14 per week.
Overall cancer patients or their caregivers need to ensure that proper nutrition is maintained throughout the course of the disease and even in remission. Society as a whole should ensure that proper nutritional guidelines are maintained for each individual so that the disease or risk of the disease can be lowered.