ISSUE № 12, OCT 2018
6
Nutrition Considerations and the Cancer Patient
Eating the right kinds of foods during and after treatment, needs to be balanced with the right
amount of nutrients to help you stay strong and energetic. It’s not always an easy task, as the medi-
cations can cause nausea while radiation treatment can make your mouth sore, affect your taste
buds and lead to a loss of appetite. However; it is very important for you to eat well and maintain
your blood profile while undergoing therapy; which includes platelets, neutrophils and albumin, in or-
der to receive therapy with minimal breaks. A good diet is a mix of vegetables and meat, while
avoiding particularly sweet and oily foods. You should try to stick to cooking methods such as: - steaming, boiling,
and stir-frying rather than deep frying, grilling, and barbequing and baking. A balanced diet should provide the
body with proteins (to build tissues, prevent infection, heal wounds and maintain a healthy immune system), car-
bohydrates and fats (energy sources), vitamins and minerals (for proper growth, body functioning) and, most im-
portantly, plenty of water and fluids to prevent dehydration.
Vegetables: Tomatoes, carrots, peas, pumpkin and for vitamins and fibre. Cruciferous vegetables like broccoli, cauliflower
and cabbage contain plant chemicals that can convert bad oestrogen into good oestrogen, and hence reduce cancer risk as
well as the risk of a relapse. Bitter melon for lowering blood sugar levels. Green leafy vegetables for calcium and iron.
Fruits: Oranges provide vitamin C. Bananas, kiwi, and mangoes for vitamins and fibre. Avocadoes, guava, prunes and rai-
sins for energy.
Proteins:
Lean
meat,
fish,
poultry
and
eggs.
Dairy
products,
nuts,
dried
beans,
dhal
and
chickpeas.
Carbohydrates: Rice, noodles, wholegrain bread and pasta. Wholegrain crackers, corn, potatoes, and beans. Honey con-
sumed in moderation for its anti-bacterial and anti-fungal properties which
may help in preventing infections.
Best dietary sources of fibre: Foods high in soluble fibre. Oats, barley,
and oat bran. Legumes – peas, beans, lentils. Fruits such as apple, or-
ange
and
pear.
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