cancer overview and dietary management

8/14/2019 Cancer Overview and Dietary Management

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CANCER

AN OVERVIEW ANDDIETARY

MANAGEMENTBy

V.VYTHEESHWARAN


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Cancer

Cancer is the 2nd most common cause of

death in the US after heart disease.

Cancer kills 1 out of every 4 Americans. The risk of developing cancer can be

reduced by changes in a persons lifestyle.


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What is Cancer?

Normal body cells grow, divide and die in

an orderly fashion.

Cancer cells are different because they donot die, just continue to divide and grow.

Cancer cells form as a result of damaged

DNA.


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What is Cancer?

These damaged genes can be passed on,

which accounts for inherited cancers.

In other cases, the DNA is damaged by an

outside source such as smoking.

Cancer usually forms a tumor.


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What is Cancer

There are two types of tumors: Malignant

and Benign

Malignant tumors spread to other areas

in the body. These are the dangerous

ones.

Benign tumors stay in one place.


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Types of Cancer

Sarcoma-rise from connective tissue such

as muscle or bone and are more common

in younger people.

Carcinomas-which occur in epithelial

tissue and are more common in older

people. It includes lung, breast, prostate,

and colon.


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Types of Cancer

Leukemia- cancers of the blood or blood

forming organs.

Lymphomas- affect the lymphatic system.

The lymphatic system is a group of

vessels and nodes that act as the bodys

filter. It prevents bacteria and foreign

invaders from entering the bloodstream.


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Causes of Cancer

80% are considered sporadic- meaningthe cause is unknown. There are severalrisk factors that increase the chance of

cancer:

Age- risk increases >50.

Diet- high fat, high cholesterol dietsincrease risk.


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Causes of Cancer

Obesity- no clear link but research

indicates it is a factor

Cigarettes- increases lung cancer, other

tobacco products such as pipes and

chewing tobacco increase cancers of the

mouth.

Long term exposure to chemicals-

asbestos, radon and benzene.


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Causes of Cancer

Exposure to high levels of radiation

Harmful ultraviolet rays from the sun.

Some viruses- Hepatitis B, C, HPV,

Epsteinn-Barr.

Immune system diseases Heredity


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Objectives

Recognize the special nutritional

needs of cancer survivors during

active cancer treatment Advise cancer survivors about

nutrition and physical activity during

the recovery phase and beyond Resolve controversial nutritional

issues facing cancer survivors


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Challenges of Cancer

Survivors

Highly motivated to seek information

about diet and lifestyle changes.

Often receive conflicting dietary advice. Claims abound on the use of dietary

alternatives.

Currently there are many gaps and

inconsistencies in the scientific

evidence.


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NUTRITIONAL DEFICIENCIES

The primary organ where the malignancyoccurs.

The severity of the cancer at the time ofdiagnosis.

The symptoms experienced by the person withcancer.

The type and frequency of the cancer

treatment being used and the side effectsassociated with that treatment (surgery, radiation,or chemotherapy).

The effect of the malignancy or disease on food

and nutrient ingestion, tolerance, and utilization.

There are several factors that may contribute to the type and

degree of nutrient deficiencies:


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Body Weight Changes

Intentional weight loss during cancertreatment is not recommended

Some cancer survivors may gain

weight during and after treatments

During treatment, a healthy eating planthat meets but does not exceed caloric

needs (along with physical activity) is

advisable

Healthy weight loss is best initiatedafter the recovery phase

Obesity is associated with increased

risk and poorer prognosis of breast

and colon cancers


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The Phases of Cancer Survival

Phase 1: Active Treatment

Phase 2: Recovery from Treatment

Phase 3: Preventing Cancer Recurrence,

Second Primary Cancers.

Phase 4: Living with Advanced Cancer

Dietary management


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Phase 1: Nutritional Issues

During Active Treatment

Energy balance is the most important goal

ENERGY INTAKE ENERGY EXPENDITURE

NUTRITIONAL SUPPLEMENTS


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ENERGY INTAKE

The need for caloric intake is usuallyincreased during cancer treatments

Nausea, vomiting, taste changes, loss of

appetite, bowel changes all interfere wit

our usual eating patterns.

Food choices at this time should be easy

to chew, swallow, digest and absorb and

should also be appealing. Adjust usual food choices and usual food

patterns.


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ENERGY EXPENDITURE

cancer treatment can cause fatigue

light regular physical activity during

treatment should be encouraged to

improve appetite, stimulate digestion,prevent constipation.

Helps to maintain energy level and

muscle mass and provide relaxationor stress reduction


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NUTRITIONAL

SUPPLEMENTSNutritional products such as Boost, Ensure

etc can be helpful on a temporary basisto assist with intake of calories andnutrients.

Other supplements is quite controversial.For example, it is counterproductive forpatients to take vitamin supplements that

contain high levels offolic acid or to eatfoods fortified with high amount of folicacid, when on Methotrexate. (methointerferes with folate metabolism).


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NUTRITIONAL

SUPPLEMENTSAntioxidants(Vitamins C, E and phytochemicals

or antioxidant minerals), may reduce the

effectiveness of RT or CX. May help protect

normal cells from treatment collateral damageNo good answer or evidence at this time there

fore it would be prudent to advise patients not to

exceed the upper intake limits for vitamins and

to avoid other nutritional supplements thatcontain antioxidant compounds.


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Phase 2: Nutritional Issues

After Treatment is Completed

Most important goal Rebuild musclestrength and correct problems.

Adequate food intake

Physical activity Required to rebuild muscle strength.

Consultation required for elder patients.


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Benefits of Moderate Regular Physical

Activity for Cancer Survivors

reduce anxiety

reduce depression

improve mood

boost self esteem

reduce symptoms of fatigue,

beneficial effects on heart rate,

lean body mass and respiratorycapacity


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Diet and Cancer

The American Cancer Society

recommends 4 rules of thumb for cancer

prevention

Choose most of the foods you eat from

plant sources. 5 or more servings

Limit intake of high fat foods, particularly

from animal sources.

Be physically active.

Limit alcohol intake.

Di t C t


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Dietary Components

Associated with Cancer

THE BAD GUYS!!!

Excesses of Certain substances such

as: Fat- the end products of metabolism

have been found to be carcinogenic.

Alcohol- has been connected withliver, colorectal, and breast cancers.


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Dietary Components

Associated with Cancer

THE BAD GUYS!!!

Pickled and Smoked Foods- relatedto cancers of the esophagus andstomach. that may increase the risk.

Cooking methods have also beenfound to have a role in cancer. Fryingor charcoal-broiling meats at veryhigh temperatures creates chemicals


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Protective Dietary Components

THE HEROES

Certain foods and nutrients have been

shown to protect against certain types

of cancers.

Vitamin C - has been shown to protect

against cancer of stomach, esophagus,

and oral cavity.

Antioxidants- these are certain

protective substances found in fruits

and vegetables.


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Protective Dietary Components

THE HEROES

Fruits and Veggies- contain vitamins,fiber and phytochemicals.

Vitamin E and selenium- both

antioxidants that protect cells againstbreakdown.

Calcium- Calcium reduces cell turnover

rates. Water- drinking more than 5 glasses aday has been associated with a lowerrisk of cancer.


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Diet and Cancer

Fiber- Insoluble fiber is connected to

decreased risk of colon cancer.

Beans, vegetables, whole grains and

fruit are good sources.

Salt- some evidence links diets

containing large amounts of foods

preserved by pickling and salting to

increased cancers of the stomach,

nose and throat.


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Diet and the Cancer Patient

Nutrition is an important part of

treatment.

Eating the right kinds of foodbefore, during and after treatment

can help the patient feel better and

stay stronger. Treatments can have an affect on

appetite.


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People with cancer have unique

nutrition needs.

Eating enough food is usually nota problem. Treatment can have an

adverse effect on appetite.

Nutrition suggestions oftenemphasize eating high calorie,

high protein foods.


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Side Effects

Treatments kill cancer cells but they also kill healthy cells.This can cause side effects such as:

Loss of appetite

sore mouth or throat

dry mouth

dental and gum problems

changes in taste or smell

Nausea

Diarrhea

Constipation

fatigue

depression.


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It is very important to have good

nutrition to minimize the side effects of

cancer, prevent or reverse nutritional

deficiencies, and to maximize thequality of life.

The best method of calorie intake is by

mouth. Sometimes this is not possible.


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Other options of intake are:

Feeding Tube

TPN or total parental nutrition- this is

nutrition directly through a vein.


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FIVE FOR CANCER

Five things you should remember aboutpreventing cancer.

Eat lots of fruits, vegetables, and wholegrains.

Discoverthe pleasure of physical activity.

Stay tobacco free

Enjoy a low-fat diet

Protect yourself from the sun between10:00 am and 4:00 pm.


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COMMON DIET THERAPIES

FULL FLUID DIET

SOFT DIET


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FULL FLUID DIET

Initial diet.

Administered alongside

or immediately after

therapy.

Predominant diet for

oral, pharyngeal,

oesophagal and GI tract

cancer.

Administered at regular

intervals (Every 2

hours). 100 mg100 mgSugar

2 Tbsps2 TbspsButter

850ml800mlFruit juice

One---Egg

50mg---Meat

800 ml1000 mlMilk

---30 mgDhal flour

50 mg50 mgCorn flour

NON-VEGETARIANVEGETARIANFOOD

The above table shows amount of food to be consumed perday


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SOFT DIET

Secondary diet. Administered following aperiod of full fluid diet.

Enriched with nutrients. Supplementation of

essential vitamins likefolate and Vit C lostduring drug therapy.

Meats can be avoided asfar as possible as it

results in the formation ofnitrosamines in stomach. This can be countered by

administration of Vit C80 mg80 mgSugar

30 mg30 mgFats and Oils

100 mg100 mgFruits (Apples &

Oranges)

100 mg100 mgTender leafy

vegetables

100 mg100 mgPotatoes

50 mg50 mgTender

vegetables

30 mg---Egg

100 mg---Meat, fish,

sausages

600 ml1000 mlMilk

30 mg50 mgDhal

300 mg300 mgMilled cereals

NON-VEGETARIANVEGETARIANFOOD

The above table shows amount of food to be consumed perday


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Conclusion

Cancer is a preventable disease in

most cases.

Lead a healthy lifestyle. Be aware of your body.


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FOR MORE RESOURCES

http://www.cancer.gov

http://www.cancer.org

http://muextension.missouri.edu


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THANK YOU

cancer overview and dietary management

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