Nutritional strategies when cancer strikes

A qualified nutritionist should be part of any cancer treatment team, because both the disease and its treatment demand good nutrition as an aid to recovery. The following guidelines will tell you more.

Surgery, which still remains the major treatment for cancer, also requires a highly nutritious diet for healing and recuperation.

The cancer itself can cause nutritional problems that will require treatment along with the underlying disease; for example, colon cancer will often cause iron-deficiency anemia because of chronic intestinal bleeding.

Weight loss is common among most cancer patients. Most experience a loss of appetite as a result of the cancer itself; depression brought on by a diagnosis of a potentially fatal disease, as well as pain, understandably lessens desire to eat. Cancer treatments, especially radiation and chemotherapy, curb appetite and produce nausea and other side effects.

Surgery, too, can affect appetite and make eating undesirable, especially if it involves the digestive system.  A qualified nutritionist can devise a diet or recommend supplements to provide the calories, protein, and other nutrients needed to maintain weight and promote healing.

Dietary guidelines for cancer patients must take into account the stage and type of malignancy. In most cases of early or localized cancer, patients are generally advised to follow a diet that is low in fat; high in whole-grain products and other starches; and high in fruits and vegetables.

Fats, especially from animal sources, are discouraged because they are believed to ­support tumour growth. In contrast, fruits and vegetables contain an assortment of natural plant chemicals that are thought to retard the growth and spread of cancers.

Protein is essential because it helps the body repair tissue that has been damaged during treatment of the disease. Protein is also important for wound healing. Therefore, surgery patients should eat at least two — and more if possible — daily servings of lean meat, low-fat dairy products, eggs, fish and shellfish, or meat alternates such as tofu and other soy products.

Many cancer patients find it difficult to tolerate red meat because for some it takes on an unpleasant metallic taste; in such instances, substitute egg whites, poultry, and a combination of legumes and grains. They will provide the much-needed protein and zinc. In some cases, a prescription for supplements may be required.

By following these guidelines, you can ensure you get proper nutrition during your cancer treatment.