The prevalence of cancer is increasing in the world today yet, “an estimated thirty to forty percent can be prevented by good lifestyle and dietary measures,” says Winnie Nzioka, 21, a registered nutrition expert based in Embu Level V Hospital, Kenya.
“Obesity, simple sugars and refined food products, low fiber intake, consumption of red meat, imbalanced fat intake contributes to excess in cancer risk.”
Nutrition is more often a bigger challenge in persons diagnosed with cancer.
“Eating the right kinds of foods before, during and after treatment can help someone feel better and stay stronger. A healthy diet includes eating and drinking enough of the foods and liquids and important nutrients which includes vitamins, minerals, proteins and carbohydrates that the body needs,” she says.
Persons with cancer should eat well to, “maintain optimal nutrition, receive maximum benefit from cancer therapy, reduce symptoms caused by treatment, reverse fat and muscle loss, improve quality of life and prevent nutrient deficiencies which may arise from side effects of the treatments or cancer itself.”
Generally persons with cancer are advised to consume diet with high calories, a high in protein, ensure adequate intakes of vitamins and minerals and water. “A high calorie is important to ensure someone does not lose weight and develop muscle wasting. Simple carbohydrates are discouraged,” She says.
“Protein rich diet ensures that there is repair and growth of body tissues. Reduced protein intake might cause breakdown of muscles thus prolonging period of recovery and making one prone to infections.”
Cancer treatment can cause undesirable effects which can threaten good nutrition. “Mouth and throat problems should be managed by avoiding spicy or acidic foods, avoiding coarse foods that can irritate throat, practicing good oral hygiene.”
“Constipation can be managed by eating high fiber foods such as vegetables and whole grain, drinking warm beverages and doing some light exercises which may also stimulate appetite.”
“Diarrhea in cancer is common and can be prevented by limiting fiber intake, decreasing consumption of high fat foods, drinking lots of fluids and increasing minerals intake.”
“Changes in taste and smell can be managed by rinsing mouth with lemonade, water or ginger ale to promote taste sensitivity, trying different foods, adding food seasoning to promote appetite, eating lukewarm foods and finding protein alternatives.”
Many cancer patients experience loss of appetite and sometimes nausea and vomiting. “They are thus encouraged to avoid greasy and fatty foods, drink liquids between meals rather than with foods and eat small but frequent meals throughout the day,” she says.