Role of Nutrition - During & after the treatment of Cancer
A well-balanced diet that provides adequate nutrition is an important part of a healthy lifestyle. Research proves that 70% of the cancer risk factor comes from food, our daily diet. Other risk factors including genetics and environment can trigger cancer-causing agents too. Eating a traditional Mediterranean diet rich in fruit, vegetables, and healthy fats like olive oil can lower the risk of common cancers including breast cancers. Conversely, a diet rich in processed meat increases the risk of colorectal cancer. If you have a history of cancers in the family, making small changes to your diet and behaviors can make big difference in long-term health maintenance.
Few observational studies have repeatedly indicated that high consumption of certain foods increases the likelihood of developing cancer. They are sugar and refined carbohydrates which on frequent consumption lead to stomach, breast, and colorectal cancer. It is also observed that higher levels of insulin and blood glucose can contribute to inflammation which can lead to the growth of abnormal cells and ultimately cancer. The international agency for research on cancer (IARC) deems processed meat as a carcinogen. A carcinogen is nothing but a cancer-causing agent. Processed meat undergoes salting, curing, or smoking to preserve the flavor. It includes hot dogs, ham, bacon, salami, etc. Studies have proven that people who eat large amounts of processed meat had a 20–50% of increased risk for colorectal cancer compared to those who ate less.
Nutrition during and after the cancer treatment:
Good nutrition and eating right before, during, and after the cancer treatment is very important to withstand the treatment techniques. This is where nutrition therapy comes into the picture. Nutrition therapy helps maintain healthy body weight, maintain strength, keep the body healthy and decrease side effects both during and after the treatment. During a chemotherapy session, it is best recommended to have light and bland foods like plain or fruited yogurt, fresh fruit, cottage cheese, poached egg and toast, toasted bagel with a small amount of peanut butter, cereal and milk, chicken rice soup. After the chemotherapy session, you are advised to take small meals and snacks throughout the day, be lower in fat and bland foods, cold foods to reduce nauseous feeling and drink fluids frequently to prevent dehydration. Achieving adequate nutritional status in people with cancer means getting enough calories to prevent weight loss, regain strength, and rebuild healthy tissues.
Protein especially helps repair body tissue and maintain a healthy immune system. Protein requirements post-treatment increase for cancer patients. Protein sources like lean meat, fish, poultry, dairy products, eggs, nuts, lentils, soy foods, and nutrition enhanced supplements, protein powders, or beverages can be included as a part of the patient’s diet. Carbohydrates and fats supply enough calories that help in maintaining the body weight. Good sources of carbohydrates include grains, starchy vegetables, fruits, pasta, cereals, beans, peas, honey, etc. Good sources of fats include olive oil, other nuts and seeds oil, avocado, butter, mayonnaise, full-fat dairy products, etc. Vitamins and minerals on the other hand are for the growth and development of cells. Foods like tomatoes, watermelon, cherries, melon, carrots, sweet potatoes, oranges, apples, pears, broccoli, Brussels sprouts, edamame, garlic, onions, plums, oatmeal, quinoa, walnuts, and almonds.
Cancer treatment might affect the taste, smell, appetite, and ability to eat enough food and absorb the nutrients which can ultimately lead to malnutrition. Malnutrition has been a major challenge in cancer treatments as patients post-treatment will end up being severely malnutrition and the scope of building healthy tissues reduces. Most of the nutrients taken before the treatment might end up landing in the cancerous tumors as they keep fighting in the body for resources for tumor growth.
A large number of epidemiological, animal, and laboratory studies indicate that abundant consumption of food of plant origin reduces the risk of several types of cancer. These plant foods have phytochemicals with anti-cancer and anti-inflammatory properties which can block precancerous cells from developing into malignant cells by interfering directly with the tumor cells.
References:
https://www.healthline.com/nutrition/cancer-and-diet#cancer-foods
https://www.cancer.gov/about-cancer/treatment/side-effects/appetite-loss/nutrition-pdq
https://stanfordhealthcare.org/medical-clinics/cancer-nutrition-services/during-cancer-treatment.html
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2231485/
