Eating a healthy diet is important for everyone. The types and amounts of food we eat affect our energy levels and moods. A balanced diet consisting of fruits and vegetables, whole-grains and low-fat protein plays an important role in keeping your body healthy, supporting your immune system and reducing the risk for some diseases such as heart disease and certain types of cancer. It is especially important for cancer patients to eat a varied diet of nutrient-rich foods, according to the Leukemia and Lymphoma Society.
Whole Grains
Whole-grains, such as whole-wheat flour, oatmeal and brown rice, are so named because they contain the entire grain kernel -- the bran, the germ and the endosperm. Refined grains, such as white flour, bread and rice, have been milled, which is a process that removes the bran and germ and also removes the fiber, iron and many of the B vitamins. Whole-grains may reduce the risk of constipation, help with weight management and reduce the risk of coronary heart disease.
Fruits and Vegetables
Fruits and vegetables, such as apples, strawberries, broccoli and spinach, provide vital nutrients for the health and maintenance of the body. They may help to reduce the risk of cardiovascular disease and stroke and may help to protect against certain types of cancers.
Lean Protein
Lean protein is important for helping to grow new blood cells, fighting infection and providing energy and preventing muscle loss. Good sources of protein include lean meats, fish, beans and tofu, and dairy products such as eggs, milk and cheese.
Liquids
Certain cancer therapies, such as chemotherapy, radiation and drugs can cause a patient to lose fluids and become dehydrated. Side effects, such as vomiting and diarrhea, can also increase needs for fluids. Drink plenty of water and other clear liquids such as broth, ginger ale and lemonade. Getting enough fluids may help with fatigue and constipation.
Food Safety
Along with a healthy, balanced diet, food safety is especially important for cancer survivors due to their weakened immune systems. Keeping food safe helps to reduce the risk of food-borne illnesses. Safety tips include: keeping hands, dishes, cutting boards, utensils and counters clean; washing fruits and vegetables thoroughly and changing sponges and towels on a regular basis. When preparing raw meat, fish or poultry, be sure to use separate dishes, utensils and cutting boards so there is no cross-contamination. Thaw foods in either the refrigerator or microwave and not the counter and use a food thermometer when cooking to ensure meat is fully cooked. Read the expiration date on all food products and look for signs of spoilage. If in doubt, throw it out.
