Cancer Nutrition
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Cancer nutrition
Cancer Nutrition – Brief Overview
Importance of Nutrition in Cancer
- Supports immune function, healing, and treatment tolerance
- Helps manage side effects of therapy (e.g., nausea, mucositis, fatigue)
- Prevents malnutrition, weight loss, and muscle wasting (cachexia)
- Improves quality of life and overall outcomes
Goals of Nutrition in Cancer Care
- Maintain or improve nutritional status
- Prevent or treat malnutrition and dehydration
- Manage treatment-related side effects
- Support recovery and survivorship
- Reduce risk of recurrence or secondary cancers
Common Nutritional Challenges
Challenge
Possible Cause
Loss of appetite
Chemotherapy, radiotherapy, emotional distress
Nausea/vomiting
Chemo/radiation, medications
Mucositis, sore mouth/throat
Head & neck RT, chemo
Diarrhea or constipation
Treatment side effects, medications
Taste changes
Chemotherapy, radiation
General Dietary Guidelines
Focus On
Avoid/Limit
High-protein foods (eggs, lean meats, dairy)
Raw/undercooked meats (infection risk)
Calorie-dense, nutrient-rich foods
Processed, sugary, or junk foods
Small, frequent meals
Alcohol (especially with mucositis or liver involvement)
Hydration (water, soups, smoothies)
Very spicy or acidic foods (if mucositis present)
Soft or easy-to-swallow foods (if needed)
Unwashed fruits/vegetables (risk of infection)
Special Considerations
- During Chemotherapy: Emphasize hydration, manage nausea, focus on high-calorie and protein intake
- During Radiation Therapy: Nutritional support critical, especially for head & neck and GI cancers
- Post-Treatment/Survivorship: Promote a balanced diet, rich in vegetables, fruits, whole grains, and lean proteins; limit red and processed meat
Key Points
- Nutrition is integral to cancer treatment and recovery
- Early dietitian involvement improves patient outcomes
- Tailored nutrition plans based on cancer type, treatment, and patient condition are essential