Cancer is an increasingly common disease among society and can affect people of all ages. Its treatment is very diverse depending on the type of cancer that is suffered, being able sometimes to be operated and / or being necessary the administration of chemotherapy and / or radiotherapy. Most people with cancer tend to lose weight for two reasons: first because the tumor itself consumes a lot of energy and, secondly, secondarily to the treatments that usually cause lack of appetite, nausea and even vomiting. Between 40 and 80% of patients suffer some type of malnutrition that worsens the prognosis of the disease.
The guide of a dietitian – nutritionist in these cases is essential to accompany the person throughout the process, trying to keep as strong and well-nourished as possible to win this fight. Cancer is caused by many factors together: genetic predisposition, toxic habits (alcohol, tobacco), environmental pollution, diet without info aging foods, problems of overweight and obesity, hormonal factors, viral infections, age, etc. To make a good prevention is to take care of the aspects that are modifiable, such as diet and lifestyle habits. From childhood you should try to eat healthy, varied and balanced, exercise regularly and avoid toxic substances such as snuff and alcohol.
The diet in cancer cases should be individualized according to each person, trying to respect their customs and preferences as much as possible.
Always recommend natural supplements that accompany dietary guidelines, because in these cases the nutrient requirements are increased and only with food are very difficult to cover them. Your doctors, nurses, and dietitians can help you identify your goals for nutrition and plan strategies to help you achieve your nutrition goal. Eating well while undergoing cancer therapy can help you:
- Feeling better
- Maintain your strength and energy
- Keep your weight and store food in your body
- Tolerate side effects related to treatment
- Decrease your risk of infection
- Heal and recover quickly
Fruits and Vegetables:
Fruits and vegetables are an essential part of a healthy diet, since they are a good source of nutrients, such as vitamins A, C, E, folates and fibers. Several studies have shown that the consumption of vegetables can have an effect in the reduction of cancers of the mouth, pharynx, esophagus, lung, stomach, colon and rectum.
Similarly, vegetables probably reduce cancer of the larynx, pancreas, breast and bladder. The consumption of fruits, on the other hand, is associated with a decrease in the risk of cancer of the mouth, pharynx, esophagus, lung, stomach and breast. It is recommended to incorporate into the diet a large amount of vegetables and fruits of different colors to include a greater variety of nutrients and vitamins.
Eating large amounts of red meat increases the risk of bowel cancer and possibly gastric cancer. Red meats include beef, pork and lamb. Processed meats with more risk include ham, bacon, salami and sausages. The consumption of white meat such as chicken and fish apparently has not shown an increase in cancer risk. It is recommended to eat small amounts of red meat, and to cook it at low temperature. It is thought that excessively roasted meat acquires potentially carcinogenic compounds both from the fuel used (coal) and from the meat’s own proteins subjected to high temperatures. The important thing is not to consume charred roasts.
Some studies showed that green tea reduced the risk of breast cancer, prostate, mouth, stomach and intestine. Most of these studies were done in eastern countries; however, it was not confirmed in Western countries. Probably this was because in the western countries a large amount of green tea is not ingested. Green tea has natural substances called catechins, having 3 to 10 times more concentration than in black tea. It has been demonstrated in the laboratory that these catechins can block the growth of cancer.