Cancer and Diet

Objectives
- Discuss how nutrition can be related to

the development or the prevention of
cancer.
- State the effects of cancer on the
nutritional status of the host.
- Describe nutritional problems resulting
from the medical treatment of cancer.
- Describe nutritional therapy for cancer
clients.
Cancer
- Cancer is the second leading cause of
death in the United States.
- Characterized by abnormal cell growth;
cell growth becomes unstructured and
excessive; can occur in any organ.
- Cancerous tumors are malignant, affecting
the structure, and consequently the
function, of organs.
Causes of Cancer
- The precise etiology of cancer is
unknown.
- Heredity, viruses, environmental
carcinogens, and possibly emotional
stress may contribute to its development.
- Cancer is not inherited, but some families
appear to have a genetic predisposition
for it.
- Environmental carcinogens include
radiation (X-rays, sun, nuclear wastes),
certain chemicals (ingested in food and
water or touched by skin) and certain
substances that are breathed in (tobacco
smoke).
- Carcinogens cause cancer after repeated
exposure.
Relationships of Food and Cancer
Certain substances in foods are thought to
be carcinogenic:
- Nitrates in cured and smoked
foods associated with stomach
and esophagus cancer
- High-fat diets associated with
uterine, breast, prostate, and colon
cancers
- Excessive caloric intake associated
with gallbladder and endometrial
cancer
- Alcohol and cigarettes associated with
lung, mouth, pharynx, and esophagus
cancer
Certain diets seem to have health
benefits
- Diets high in fiber help protect
against colorectal cancer.
- Diets rich in vitamin C may protect
against stomach and esophagus cancer
- Diets high in vitamin A may
protect against lung, bladder, and
larynx cancer
Health benefits
- Phytochemicals occur naturally
in plant foods and are thought to
be anticarcinogenic.
- Legumes contain vitamins,
minerals, protein, and fiber and
may protect against cancer.
- High intake of soy foods are
associated with a decreased risk of
breast and colon cancer.
Food and Cancer
- 9 or more servings of fruits and
vegetables per day is recommended
- 2 ½ cups of vegetables and 2 cups of
fruit on a 2000 calorie diet
- Intact immune system is thought to
protect against cancer
- Moderation is key
The Effects of Cancer
- May cause unexplained weight loss,
weakness, early satiety, and anorexia
- May lead to loss of muscle tissue,
hypoalbuminemia, and anemia
- Effect of cancer on the client depends on
the location of the tumor
- Sense of taste and smell may be affected:
some foods may not have much taste;
everything may taste the same
Treatment of Cancer
- Surgical removal, radiation, chemo-
therapy, or a combination of these
methods used to treat cancer
- Side effects of these treatments can affect
nutrition.
- Nausea, vomiting, sore mouth are
common
Radiation and chemotherapy may cause:
- Xerostomia (dry mouth)
- Dysphagia (difficulty in swallowing)
- Anorexia
- Nausea and vomiting
- Diarrhea with possible fluid
and electrolyte imbalances
- Radiation and chemotherapy
depress appetite
Nutritional Goals
- Meet increased metabolic demands of the
disease and prevent catabolism
- Alleviate symptoms resulting from the
disease and its treatment through
adaptations of food and the feeding
process
Nutritional Care
- Calorie needs of the client with cancer are
greater than before the illness.
- Basal metabolic rate is increased, tissue
must be rebuilt, nutrients are lost to
cancer
- Clients who can eat normally tolerate the
side effects of therapy better.
- Malnutrition can lead to cachexia and
ultimately death
- Soft diet if chewing is a problem
- Low-residue diet for diarrhea
- High-protein, high-calorie diets and
plenty of fluids for clients undergoing
radiation or chemotherapy
- 45 to 50 calories per kg of body weight
per day
- Carbohydrates and fat needed to provide
energy and spare protein for tissue
building and the immune system
- 1.0 to 1.2 g of protein per kg of body
weight a day
- Malnourished clients may need from 1.3
to 2.0 g of protein per kg of body weight a
day.
- Vitamins and minerals are essential.
- Encourage foods that will increase
appetite such as:
- Foods brought from home
- Cold foods may be more
appealing.
- Milk, cheese, eggs, and fish may be
more appealing than meat (can
taste bitter)
- Salad dressings, gravies, sauces, and
syrups appropriately served on foods can
be helpful for dry mouth.
- Several small meals may be better
tolerated than three large meals.
- Snacks as tolerated
- Use drugs to control nausea and
pain.
- Nutritional supplements may be
needed.
Phytochemicals
containing foods
Broccoli, Brussel
sprouts,
Cabbage,
Cauliflower,
Chinese cabbage,
Cress,
Kale
Turnip
Potent
carcinogen
detoxifiers
–inducers
of
Balancing Your Plate
Divide your plate into 3 sections:
 5 0 % is vegetables, salad
 2 5 % is mixed whole grains or starch
 2 5 % is protein source – poultry, fish, beans,

products
Whole
grains
Veggies
Protein
What are the main components
of a wellness diet?
• Water 2 liters of hydrating fluid daily
• Well balanced macro nutrients
throughout the day
• High levels of micro nutrients
• Avoidance of anti-nutrients
Macro nutrients
• Complex carbohydrates
• Protein
• Essential fats
Complex carbohydrates
• Whole meal bread
• Whole meal pasta
• Brown rice
• Oats
• Beans and lentils
• Root vegetables
Macronutrients
Proteins Essential fats
• Eggs
• • Oily fish
Fish
• • Nuts and seeds
Poultry
• Avocados
• Meat
• Cold pressed
• Beans and lentils
oils
• Nuts and seeds • Olives
• Tofu
• Quinoa
Dietary Modifications for Nutrition-
Related Side Effects
Anorexia: small frequent meals, high-
calorie, high-protein, nutrient-dense
foods, supplements, food preferences
Altered taste and odor: herbs and
seasonings; cold foods, avoid foods with
offensive odors
Stomatitis: liquid or pureed foods, avoid
tart or acidic, dry or coarse foods,
serve foods with sauces or gravies
Nausea and vomiting: frequent small
meals, avoid greasy, fried, high-fat foods
Diarrhea: frequent small meals, encourage
liquids, limit lactose and high fiber foods
- At appropriate time, explain why it is
important that the client eat.
- Encourage the client to eat foods that
he or she enjoys.
- Recommend that the client avoid eating
at the time of day nausea is likely to
occur.
Conclusion
- Cancer is a disease characterized by
abnormal cell growth.
- Energy needs increase because of the
hypermetabolic state and the tumor’s need
for energy nutrients.
- Surgery, radiation, and chemotherapy can
cause side effects that affect nutrition.
- Improving the nutritional state is difficult
because of the illness and anorexia.
- Parenteral or enteral nutrition may be
necessary.
- The health care professional can help the
client improve nutrition.

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Objectives

- Discuss how nutrition can be related to

 2 5 % is mixed whole grains or starch

 2 5 % is protein source – poultry, fish, beans,

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