Faculty of Nursing

Nutrition in Cancer
Dr. Heba Ramadan Ghaiad
Lecturer of Biochemistry
Faculty of Pharmacy, Cairo University
Heba.Ramdan@bue.edu.eg
 Lifestyle factors, including
“Healthy Diet” have a great
impact on managing cancer
Healthy Diet
eating a variety of
foods that give you
the nutrients you
need to maintain
your health
Healthy Diet
Low cost Non-toxic
Scientifically-validated
therapy
Can help to prevent or delay
the onset of 40-60%
of cancers
Substantially improves the
quality and quantity of life
for medically treated cancer
patients
Comprehensive
Cancer
Treatment
Nutrition
 Nutrition
40% or more of cancer Nutrients improve immune
patients die from malnutrition function

Nutrients make chemo and Diet and supplements can help

radiation therapy more starve cancer cells
selective against the cancer
and less damaging to the
patient
 Diet and supplements can help
starve cancer cells

Cancer cells
demonstrate a
3 to 5 fold Lowering blood and gut glucose Slow
increase in tumor
glucose uptake EXERCISE SUPPLEMENTS MEDICATIONS growth
compared to to burn up Chromium and for better control
healthy cells any extra conjugated linoleic of diabetes
glucose in acid (CLA)
the blood
Cancer Prevention Guidelines

Focus
on
plant-based
foods
 PLANT-based foods
Cancer-Fighting PowerHouses

Less More More cancer-fighting

Fat Fibers Nutrients

Support immune system

&
Help the body fight off cancer
 Ways to add plant-based foods to your diet

Whole Processed
Dairy products Food Food
Fish
Meat
Whole grains Focus on
Vegetables
ORGANIC FOODS
Beans
Fruit
as they are free from
pesticides which
might be
carcinogenic
Cancer Prevention Guidelines

Focus
Bulk up
on
on
plant-based
FIBER
foods
 The more natural and unprocessed the
FIBER FIBER
food, the higher fiber content

Vegetables
Dairy Meat
HIGH products NO
Fruits
Fiber Fiber
Content Content Sugars

Whole grains White Foods

 FIBER
Keep digestive system clean and healthy

Keep food moving through digestive tract

Move cancer-causing compounds out before they can
create harm

A diet consisting of 25-30 g fiber/day improves the internal

regulation of hormones
More than 35 g may interfere with mineral metabolism and
is not recommended
 Ways to add more FIBERS to your diet
Brown Rice White Rice
Whole-grain
White bread
bread
Popcorn
Potato Chips
Fresh fruit
with skin
Baked potato
Mashed Potatoes
including the skin
Beans Meat
Cancer Prevention Guidelines

Focus
Bulk up Cut down
on
on on
plant-based
FIBER MEAT
foods
 MEAT
Meat has
Preparation
Meat lacks fiber high fat content
method
and other (mostly
may cause meat to
cancer- saturated)
develop
protective which have been
carcinogenic
nutrients linked to higher
compounds
rates of cancer
 Make better Meat and Protein choices

Keep meat to a Eat red meat Choose Avoid

minimum only leaner Processed
occasionally meats meats
Try to keep the
total amount of as red meat is high Fish Hotdogs
meat in your diet to in saturated fat Chicken Sausage
10 -15% of your Turkey
total calories
Add BEANS and other plant-based
protein sources to your meals
Cancer Prevention Guidelines

Focus
Bulk up Cut down Choose
on
on on your FAT
plant-based
FIBER MEAT wisely
foods
 FAT
Cancer
Risk
Plant
SATURATED Animal Products
UN-SATURATED
FAT Products FAT

TRANS FAT Olive Canola

Nuts Avocado
Oil Oil
 FAT
Cancer
Risk

SATURATED Tuna Omega-3

UN-SATURATED
FAT Fatty Acids
FAT
Salmon
Fight Inflammation
TRANS FAT
Flaxseeds
Support Brain and Good Health
Cancer Prevention Guidelines

Focus
Bulk up Cut down Choose
on
on on your FAT
plant-based
FIBER MEAT wisely
foods

Prepare your food in healthy ways

 The Body’s
Cooking anti-cancer
effort
Method
Body’s
anti-cancer
effort
 Preserving the cancer-fighting benefits of vegetables

Eat raw fruits When cooking Wash all

and vegetables vegetables, steam until fruits and
just tender using a small vegetables
These have the amount of water
to reduce
highest amounts of to preserve more vitamins as pesticide
vitamins and overcooking vegetables removes residues
minerals many of the vitamins and Washing does
minerals not eliminate all,
Immuno-Soup but will reduce it
 Immuno-Soup

a vegetable-based soup, contains a wide range of

vegetables
Green Fresh
Celery Parsley Potato
beans Spinach

Carrots Broccoli Garlic

 Immuno-Soup

High in immune building nutrients

Easy to digest

Makes a filling meal despite being low in calories

High in dietary fiber which is supportive of colon health

 CARCINOGENS
can be formed during the
cooking or preserving
process—mostly in relation
to dried, preserved, burned
or charred meats (e.g.
bacon, sausage, beef),
smoked foods and as foods
start to spoil.
 Ways to reduce your exposure to carcinogens

Do not cook Store oils in a Choose Avoid foods

with oils on cool dark place fresh that look or
high heat in airtight meats smell moldy
Low-heat cooking containers instead of as they likely
or baking (less dried, contain aflatoxin,
as they quickly
than 240 degrees) preserved, a strong
become rancid when
prevents oils or or smoked carcinogen
exposed to heat,
fats from turning meats
light, and air
carcinogenic
CLINICAL
CASES
 Case Study
Case 1:
Mr. A is a 69 years old man who was diagnosed with squamous-cell carcinoma
of the lung. No chemotherapy or radiation therapies were recommended. Mr. A
has been referred to the Respiratory Clinic for a nutrition assessment in view of
lung transplantation. Mr. A is a heavy smoker and drinks one-two cups of
whisky on daily basis.
Dietary history:
Breakfast: white bread, milk, sugar
Lunch: meat, white rice and occasionally potato chips
Dinner: Soup, occasionally yogurt, with mashed potatoes
Snacks: Rarely
Q. Identify the optimal nutritional goals to Mr. A ?
 Answer
As lifestyle and diet may have contributed to his condition, lifestyle and dietary
change are strongly recommended with an emphasis on
1. Remove toxins (alcohol and smoking).
2. Meat, sugar and dairy products should be eliminated from his diet.
3. Protein can be replaced by adding beans and other plant-based proteins
to his diet.
4. More fibers should be added to his diet by:
▪ Adding organic fruit (with skin) and vegetables as well as whole grains
and beans
▪ Replacing white rice, white bread, potato ships and mashed potatoes
with brown rice, whole grain bread and baked potatoes with skin.
5. Unsaturated fats from tuna, salmon, herring, nuts, olive oil are also
recommended.
 Case Study
Case 2:
A 35-year-old man, Mr. M., who is married with a 2-year-old daughter, has
been admitted to the haematology ward following a diagnosis of acute myeloid
leukaemia (AML).
Mr. M. was transferred from his local hospital following a visit to his GP where
he reported fatigue, night sweats and weight loss. Mr. M. commenced high-
dose chemotherapy and is currently 2 weeks into his first cycle of treatment.
Mr. M. has been referred for dietetic input complaining of mouth ulcer, taste
changes, loss of appetite, anorexia, nausea and loss of weight.
Q. What is the nutritional intervention in this case?
 Answer
The patient’s problems are, in fact, partly the result of his disease and partly
the result of treatment.
Nausea Very small servings, offered frequently

Loss of appetite Attractively prepared food served in a pleasant environment

and anorexia
Appropriate exercise before meals may help to stimulate appetite
Fatigue and
Vitamin and mineral deficiencies must be corrected by supplements
weight loss
Using plastic or wooden utensils rather than metal ones
Serving meat cold or at room temperature lessens the bitter taste
Taste changes Sometimes sauces added to the meat will improve its palatability
Drink liquids often or use gum, mints or hard candies to remove a bad taste in your
mouth
Substances likely to irritate the mouth ulcerations should be avoided. These may
Mouth ulcers
include hot items, salty or spicy foods, and acidic juices