Nutrition is an important part of treatment for cancer patients. Proper nutrition can help with wound healing, recovery from infections or surgery, and weight maintenance. Patients often face many barriers to eating, including side effects from cancer treatment such as sore mouth, nausea, vomiting, diarrhea and appetite loss. Registered dietitians, physicians and organizations such as the American Cancer Society can help to guide cancer patients through these challenges and ensure they receive optimal nutrition.
Guidelines
To promote general health and well being, patients should follow a balanced diet containing all of the food groups. This diet should include whole grains; low-fat dairy products; fruits; vegetables; lean meat, fish and poultry; and small amounts of sweets, fats and oils. Foods high in salt are discouraged, while potassium-rich foods are encouraged, such as bananas, spinach and potatoes. Balancing calorie intake with calorie expenditure can help maintain a healthy weight.
Considerations
Fluids help with hydration, and are especially important during the days when patients have trouble eating. Keeping a bottle of juice or water nearby may help. Liquid meal replacements can provide additional fluid, calories, protein, vitamins and minerals. Adequate protein helps to preserve muscle mass and skin integrity and prevent pressure ulcers during hospitalizations. Adding nonfat instant dry milk powder or grated cheese to casseroles, vegetable dishes and sandwiches can boost protein content.
Challenges
Cancer treatments often cause several barriers to eating. Chemotherapy and radiation may cause dry mouth, sore mouth, sore throat or trouble swallowing, which can make eating painful. Nausea, vomiting, diarrhea and constipation may affect the gastrointestinal tract. Patients also may experience changes in taste or smell as well as appetite loss. Undesirable weight loss or weight gain may result.
Suggestions
Sometimes, physicians recommend special diets for cancer patients. During periods of vomiting, they may recommend clear liquids such as broth, sports drinks, fruit ices and gelatin. Full liquids are a progression of this diet and include pudding, ice cream, milk and liquid meal replacement drinks. Persistent diarrhea may warrant a low fiber diet that includes white bread, soft cooked vegetables, canned fruit, skinless baked poultry or fish, and eggs. A high fiber diet aids in cases of constipation or weight gain. Patients should consume bran cereals, whole grain breads, fruit, vegetables, beans, lentils, nuts and seeds.
Precautions
Cancer patients are often more susceptible to infection. Cooking and storing food at the appropriate temperatures will help to prevent food-borne illness. Patients should scrub raw fruits and vegetables and avoid fresh foods like berries that cannot be scrubbed. It is important to sanitize knives, cutting boards, counters and hands before and after preparing raw meat, poultry and fish. Cancer patients should avoid unpasteurized juice, dairy products and honey, as well as raw oysters, sushi or moldy cheeses such as bleu cheese. Finally, patients should avoid buffets, salad bars and bulk bins.
