**7. Nutrition guidelines during cancer**

Nutritional guidance during cancer treatments is very important, since cancer treatments typically result in side effects that lead to eating problems. Such side effects include trouble swallowing, sore mouth, dry mouth, thick saliva, altered taste and smell, nausea and vomiting, decreased appetite and constipation. Nutritional interventions specific to these side effects have been shown to contribute shorter hospital stays, decreased healthcare costs, faster healing, increased tolerance to treatment duration and higher treatment dosages, as well as decreased complications during their cancer treatment.

A registered dietitian may provide nutritional counseling, develop meal plans, and monitor the body weight, caloric, and dietary needs of a person diagnosed with and being treated for cancer. Ideally, each individual would be given a personalized dietary plan according to their specific needs and goals. Dietary plans should be closely monitored and changed according to the client's changing nutritional health requirements throughout their battle with cancer. The purpose of nutritional guidance is to help the patient:


Sound nutrition practices include eating a variety of foods that will give the body the nutrients needed to help fight cancer. Included in these nutrients are protein, fats, and carbohydrates, as well as water, vitamins, and minerals.

Proteins are important for growth, immune system function, and building and repairing body tissue. When protein is lacking in the diet, the body breaks down its muscle, which lowers resistance to infection and makes it harder for the body to recover from illness. Good sources of protein include lean meats, fish, poultry, eggs, dairy, nuts, beans, peas, and lentils.

Carbohydrates are a major source of energy for the body, giving it the energy it needs for activity and proper function. Most of all carbohydrates turn into glucose after it is digested. Glucose is used by the body to create adenosine triphosphate, the energy currency of the cells. Glucose can also be stored, in the form of glycogen, in the liver and skeletal muscle. During times of starvation or exercise, glycogen is broken down into glucose to be used to make energy.

When selecting dietary sources of carbohydrates, it is important to choose foods that don't have a dramatic effect on blood sugar. This can be done by examining the glycemic index of the food. Glycemic index is a number between 50-100 associated with food, that indicates its effect on blood sugar. A lower glycemic index suggests slower rates of digestion and absorp‐ tion of the foods' carbohydrates, and may also indicate greater extraction from the liver and periphery of the products of carbohydrate digestion. A lower glycemic response usually equates to a lower insulin demand but not always, and may improve long-term blood glucose control. Therefore, the best sources of carbohydrates are those that have a low glycemic index (whole grains, peaches, strawberries, mushrooms, chillis, most vegetables, and seeds), compared to high glycemic index foods (white breads and pastas, most commercial cereals, bagels, white rice, and white potatoes).

Fats are a rich source of energy for the body. There are different types of dietary fat, and some are better for the cancer patient than others. In general, monounsaturated and polyunsaturated fats are better choices than saturated or trans fats. Monounsaturated fats are mainly in vegetables, including olive, canola, and peanut oils. Polyunsaturated fats are the main fats found in seafood, as well as safflower, sunflower, corn, and flaxseed oils. Saturated fats are primarily found in animal sources, like meat, poultry, milk, cheese, and butter. Because saturated fats can raise cholesterol, the American Cancer Society recommends that less than 10% of an individual's calories come from saturated fat. (ACS, 2006). Trans fats are found in foods made with partially hydrogenated vegetable oils, margarine, or shortening. They have a negative effect on cholesterol and are not recommended in the diet.
