Ty Howell gets asked many questions as librarian at the UAB Comprehensive Cancer Center’s Cancer Resource Library. The most popular topic, however, is not a particular cancer. “The number one thing I’m asked about is nutrition,” Ms. Howell says. “Cancer patients and their families want to know the best things to eat to stay healthy during and after treatment.”
Proper nutrition is an essential component of the cancer treatment process, and one that is often difficult to maintain. Loss of appetite is a common occurrence during chemotherapy and radiation therapy, both of which also tend to cause nausea in many patients. Fortunately, there are steps patients can take during treatment to maintain strength and energy and afterward to increase cancer prevention.
Nutrition: An Ally in the Cancer Fight
While there is no definitive set of dietary guidelines for all cancer patients, there are some suggestions that patients can follow to improve their diet. Fortunately, the foods that help prevent cancer as well as deter growth are generally the same.
“Most doctors and researchers agree that cancer-protective diets are built from plant-based foods such as fruits, vegetables and grains,” says James Posey, M.D., UAB gastrointestinal oncologist and Cancer Center Associate Scientist. “These foods are rich in vitamins and minerals, and naturally low in fat, particularly animal fat.” Dr. Posey recommends that patients undergoing treatment make a concerted effort to eat foots that will help maintain caloric intake to sustain a higher energy level. This includes eating a variety of fruits and vegetables, especially brightly colored fruits and dark green, leafy vegetables. Also beneficial is selecting food low in fat and salt as well as reducing the amount of food from animal sources in the diet.
“Every patient is different, and effective diets vary from person to person,” Dr. Posey says. “But incorporating some of these basic changes into daily eating habits is beneficial to everyone.”
Using Nutrition to Prevent Cancer
Countless studies are being conducted across the nation, including at UAB, that are examining the preventive effects of certain nutrients with regard to cancer. For example, the Cancer Center’s Center for Nutrient-Gene Interaction, which is part of the Center’s Chemoprevention Program, is currently examining the use of soy polyphenols, such as green tea, in preventing breast and prostate cancers. Some studies have shown that diets low in fat help prevent breast cancer by reducing the amount of estrogen in the body, while diets rich in fiber reduce the risk of colorectal cancer, which kills an estimated 57,000 people each year in the United States.
The Cancer Project, a non-profit organization that aims to improve survival after cancer diagnoses by providing comprehensive information about the role of dietary factors, recommends adhering to the “new” four food groups.
Vegetables – three or more daily servings of dark green, leafy vegetables and/or dark yellow and orange vegetables;
Whole grains – five servings of bread, rice, pasta, or hot or cold cereal;
Fruit – three or more servings, particularly fruits high in vitamin C, such as citrus fruits, melons and strawberries;
Legumes – two or more servings of foods such as beans and peas.
Dr. Posey stresses that cancer patients should consult their doctor to determine the most appropriate diet plan. “Changing your diet is not the only thing a patient must do when fighting the disease,” he says. “It is, however, a challenge to most due to lifestyle change.”