CLEAN EATING AND CANCER

CLEAN EATING AND CANCER

According to dietitian Jenny Meyer: ‘Nutrition may modify the
carcinogenesis process at any point and one-third of cancers can be prevented
through dietary changes, therefore it is important that we always make a
conscious effort to eat healthily and make good, high-quality food choices.’

Whether trying to prevent cancer or maintain a healthy diet and lifestyle
during the treatment of cancer, it is important to eat a range of different types
of food to ensure your body gets all of the vitamins, minerals, antioxidants
and phytonutrients it needs to function properly, keep the immune system up
and cope with any side effects.

Side effects of cancer treatment can include weight loss, appetite changes,
nausea, vomiting, diarrhoea, constipation, sore throat, sore mouth,
mucositis, thrush, fatigue, changes in taste and smell, and thickened saliva.
According to Meyer, diets should thus be modified to assist with managing
the relevant side effects.

‘Diet is also important to meet energy needs and requirements to maintain
weight and prevent weight loss and muscle wasting, and to keep strength up,’
she says. It is because of this that cancer patients should try to meet their
protein requirements – which increase during periods of stress and illness – to
repair and rebuild tissues affected by treatment and to ensure adequate
vitamin, mineral and antioxidant intake to maintain a healthy immune
system. Fluid intake is also important to ensure adequate hydration and
electrolyte balance and to prevent dehydration and hypovolemia. Meyer
advises meeting micronutrient requirements, such as antioxidants,
phytonutrients, vitamins and minerals, through food sources rather than
supplements:

• Include a variety of fresh fruits, salads and vegetables by choosing different types and different colours. Aim for five to nine servings per day (where one serving is 1⁄2 cup cooked vegetables, 1 cup raw vegetables or salads, 1 medium fruit or 30 g dried fruit). Include vitamin C-rich fruits and vegetables.
• Include a variety of high-fibre and whole-grain carbohydrates such as oats, mealies/corn, barley, quinoa, millet, rye, and health or seed breads.
• Incorporate legumes (beans, lentils, chickpeas).
• Avoid high-sugar foods and drinks, and adding extra sugar. Keep intake of refined carbohydrates to a minimum. Always give preference to highfibre, whole-grain carbohydrates over the more refined and high-sugar options.
• Give preference to fish, especially omega 3-rich fish such as salmon, pilchards, sardines, mackerel and trout.
• Give preference to skinless chicken (preferably the white meat) over red meat.
• Keep red meat intake down and always choose leaner cuts and trim off all visible fat. Avoid processed meats and meat that has been grilled or charred at very high temperatures, as these contain PAHs and heterocyclic amines, which are carcinogenic enhancers.
• Limit intake of smoked, salted and pickled foods, as they contain the carcinogenic enhancers, nitrosamines and nitrosamides.
• Drink alcohol in moderation by avoiding excessive alcohol consumption or binge-drinking behaviours. Moderation is defined as no more than twodrinks per occasion for men and no more than one drink for women.
• Manage overall energy intake to maintain a healthy weight, as obesity is a risk factor for cancer and overweight and obese cancer survivors are at an increased risk for recurrence and developing problems later on. It is also important to prevent excessive weight loss and muscle wasting, which can also occur.
• Keep fat intake down, especially saturated fat. Incorporate small to moderate amounts of healthier monounsaturated fats such as avocadoes, olives, olive and canola oils and unsalted nuts. Increase intake of foods rich in omega-3 fatty acids.
• Limit salt intake.
• Avoid undesirable behaviours such as smoking.

For cancer patients suffering with nausea, Meyer suggests the following:

• Sip on small amounts of cool liquids or liquids at room temperature.
• Separate liquids from solids.
• Avoid foods with strong flavours or odours.
• Avoid high-fat and greasy foods.
• Avoid very spicy or overly sweet foods; rather stick to bland, soft and easyto-digest foods such as dry crackers.
• Eat smaller, more frequent meals and snacks during the day.
• Drink herbal teas with honey, peppermint and chamomile.
• Ginger can help alleviate nausea.

What is also globally recommended for cancer patients is the adoption of
good food hygiene, especially as white cell counts may be low during
chemotherapy. By following food safety guidelines, like those outlined by the
Queensland Cancer Council,30 you can protect yourself:

• Choose freshly cooked and freshly prepared foods.
• Always thaw frozen food in the fridge or defrost in the microwave.
• Keep raw meat covered, and keep it separate from cooked food or readyto-eat foods.
• Thoroughly wash hands, knives and cutting boards between handling raw food and ready-to-eat foods.
• Keep hot foods hot and cold foods cold.
• Do not purchase pre-made sandwiches or salads, or food from hotboxes or buffets.
• Take care when eating out, as it can be difficult to know whether food safety guidelines are being followed.
• Avoid raw, rare or partially cooked fish, meats, poultry and eggs.

The Cancer Council also stresses the importance of fluids, recommending at
least eight to twelve glasses of fluid per day (this may vary depending on the
type of treatment). Fluids like coffee, tea and soft drinks contain caffeine and
may not contribute to hydration.

While these are all general guidelines that cancer patients can follow,
Meyer says that it is best to individualise a plan, as it will depend on the
person as well as the type of cancer that they are dealing with. ‘The total
energy and macronutrient requirements and the suitability of different types
of food will vary from person to person, depending on the type of cancer,
treatment type, symptoms and side effects, and appetite level. The degree to
which they are able to prepare and pre-prepare their own food and the help
and support systems that are available will also affect their meal choices, as
will the presence of any other underlying illnesses, allergies or medical
conditions,’ she explains.

To make it easier on yourself, Meyer suggests trying to incorporate foods
that you enjoy and taking advantage of the up times by maximising your
intake when you feel better. She also suggests planning in advance and
accepting help from family and friends. ‘Each day may be different in terms
of how you are feeling. You will have good days and bad days, so take each
day as it comes and do the best that you can each day.’