Proper nutrition plays a pivotal role in supporting cancer patients both during and after treatment. Throughout treatment, understanding which foods to eat/avoid, managing symptoms, and preventing unintended weight loss are paramount. During treatment, patients may experience low blood counts. Food safety precautions can protect against infection from bacteria on food. While adhering to this regimen, wash all fruits and vegetables well and avoid deli meats and unpasteurized dairy foods. Also, cook all meat, fish, and eggs thoroughly.
Treatment frequently accompanies adverse side effects like fatigue, loss of appetite, nausea, and taste alterations. Mitigating these symptoms can be achieved through consuming small, frequent meals, prioritizing eating during periods of feeling well, and incorporating ginger tea to alleviate nausea. For those experiencing symptoms like vomiting, nausea or diarrhea, maintaining hydration levels is particularly important, alongside consuming easy to digest foods like plain toast, yogurt, or bananas. For taste changes, altering the flavors of food by using different fats, acids, salts or sweets can help. Avoid metal utensils if you experience a metallic taste.
After-treatment, maintaining a balanced diet remains crucial. Reducing consumption of red meat, alcohol, and added sugars is advisable, as well as avoiding processed meats. Substituting with plant-based proteins such as nuts, seeds, whole soy foods, beans and legumes can provide plant-based protein and fiber, which lower cancer risk. Hydration and regular physical activity, aiming for at least 30 minutes of moderate exercise daily, are vital components of the survivorship phase. Monitoring symptoms and maintaining open communication with healthcare providers ensures ongoing support and adjustments as needed.