Cancer Patients’ Diet–A Life or Death Issue
Friday, February 26th, 2010During my wife’s treatment for breast cancer in 2000, we asked our oncologist several times about what and how she should be eating. Each time, we were told not to worry about diet and to eat whatever she desired. The oncologist’s rationale was that, since the treatment reduced appetite significantly, any food tolerable would be advantageous to consume. Unfortunately, that continues to be the nutritional philosophy of many conventional oncologists.
Even the National Cancer Institute has reported that 20% to 40% of cancer patients die from causes related to malnutrition rather than from the cancer itself. Insufficient nutrients can lead to a condition called “cachexia” which negates the benefits of nutrients and compromises immunity. Cachexia causes weakness along with loss of weight, fat, and muscle. Have you known of cancer patients under treatment who gained weight and became stronger? Of course not. They always look gaunt and hardly have the strength to function normally.
Dr. Keith Block of the Block Center for Integrative Cancer Treatment in Evanston, Illinois, explains that malignancy generates the production of low-grade inflammatory molecules that break down lean muscles and disrupt immune functions. The typical American diet of fats, refined flours, and sugar increases this inflammation and contributes to lack of appetite, more debilitating weight loss, and actually promotes the very disease the patient is trying to fight.
Dr. David Katz, director of the Yale Prevention Research Center, says that cancer may kill in part by causing starvation and that conventional therapies may actually exacerbate this aspect of the disease. It is critical that the conventional assault on cancer be combined with effective nurturing and nourishing of the body. Dr. Katz is adamant that optimizing nutrition during and following cancer therapy is a vital element in overcoming the disease.
Drs. Block and Katz offer the following suggestions for the cancer patient’s diet.
1. Eat lots of phytonutrients found in fresh fruits and vegetables
2. Eat omega 3 fats, monounsaturated fats such as olive oil, complex carbohydrates, and proteins.
3. Eat energy dense foods such as avocados, nut butters, and soy.
4. Avoid “bad” fats such as saturated fats in milk, cheese, butter, red meat, pork, and poultry.
5. Eliminate unnatural fats, or trans fats, found in margarine, hydrogenated oils and many baked goods and convenience foods.
6. Reduce or eliminate high-glycemic, simple carbohydrates such as sugar, honey, high fructose corn syrup, concentrated sweeteners, sugary beverages, cookies, cakes, pastries, white bread, crackers, and white-flour baked goods.
Nutritional counseling and management are key parts of complementary therapies offered by integrative oncologists. They are essential to the new strategy for the war on cancer.