Nutrition for oncology: important recommendations

Nutrition for oncology: important recommendations

Chapter 1: Metabolic features of cancer and their effect on nutrition

Oncological diseases are characterized by complex metabolic changes that have a deep effect on the patient’s food status. Cancer cells consume glucose in much larger quantities than healthy cells, even in conditions of enough oxygen (Warburgh effect). This increased glycolis leads to an increase in the production of lactate, which, in turn, can contribute to the development of cachexia, characterized by the progressive loss of muscle mass, weakness and a decrease in appetite.

Cancer cells are also able to change the metabolism of lipids and proteins in the body. They can stimulate lipolysis (splitting of fats) and proteolysis (splitting of proteins) to obtain energy and building blocks necessary for their growth and reproduction. This leads to the depletion of fat and muscles, which further exacerbates cachexia.

The tumor can produce factors such as proteolysis-inducing factor (PIF) and lipid-mobile factor (LMF), which directly contribute to the decay of proteins and fats. In addition, inflammatory cytokines, such as the factor of tumor necrosis-alpha (TNF-α), interleukin-1 (IL-1) and Interleukin-6 (IL-6), which are often increased in patients with cancer, also play a role in the development of cachexia, suppressing appetite, enhancing catabolism and reducing protein synthesis.

The effect of a tumor on hormonal background can also contribute to metabolic disorders. For example, some tumors can produce hormones that affect the regulation of glucose, lipids and proteins.

Understanding these metabolic features is crucial for the development of effective nutrition strategies aimed at maintaining food status, improving the quality of life and increasing the effectiveness of treatment. Adequate nutrition can help patients cope with side effects of treatment, prevent or slow down the development of cachexia and improve general results.

Chapter 2: Assessment of the food status of an oncological patient

A thorough assessment of food status is the first and most important step in developing an individual nutrition plan for an oncological patient. This assessment should include several components:

• A history of history: It is necessary to ask the patient in detail about his nutrition habits, changes in weight (especially involuntary weight loss), appetite, the presence of nausea, vomiting, diarrhea, constipation, difficulties with chewing or swallowing, allergies to food, food preferences and religious or cultural restrictions. It is also important to learn about the current treatment and its possible side effects that can affect nutrition.
• Physical inspection: Inspection of the patient can identify signs of nutrition, such as the loss of muscle mass (especially in the area of ​​temporal pits, clavicles, shoulders and hips), swelling, dry skin and hair, fragility of nails and the presence of stomatitis or other lesions of the oral mucosa.
• Anthropometric measurements: The weight, height, circumference of the shoulder and fold of the skin over the triceps allow you to assess body weight, fat mass and muscle mass. The calculation of the body mass index (BMI) helps to determine whether the patient is in normal weight, has overweight or underweight.
• Laboratory research: Blood tests can provide information about protein status (albumin, prealbumin, transferrin), the level of electrolytes, the function of the kidneys and liver, as well as the presence of inflammation (C-reactive protein). Low levels of albumin and prealbumin may indicate a diet.
• Assessment of appetite and food behavior: It is necessary to evaluate the patient’s appetite with special profiles or scales. It is also important to evaluate the patient’s food behavior, identify the presence of food disgust, changes in taste and smell, as well as any psychological factors that can affect nutrition.
• Using standardized nutrition instruments: There are various tools for evaluating food status, such as the Subjective Global Assessment (SGA) and Malnutising Universal Screening Tool (MUST). These tools help to systematize data collection and determine the risk of power failure.

Based on the results of this assessment, an individual food plan can be developed, taking into account the needs, preferences and restrictions of a particular patient. It is important to regularly review and adjust the nutrition plan depending on the changes in the patient’s condition and the treatment.

Chapter 3: The basic principles of nutrition for oncological diseases

Nutrition for oncological diseases has several key goals:

• Maintaining adequate weight and muscle mass: Prevention or slowing down the development of cachexia is one of the main tasks. This is achieved due to sufficient consumption of calories and protein.
• Improving the quality of life: Adequate nutrition can help reduce fatigue, improve the mood and increase the patient’s ability to do everyday matters.
• Support for the immune system: Nutrients play an important role in maintaining the immune function. Enough consumption of vitamins, minerals and antioxidants can help strengthen the immune system and reduce the risk of infections.
• Reducing side effects of treatment: Proper nutrition can help cope with nausea, vomiting, diarrhea, constipation, stomatitis and other side effects of treatment.
• Improving the tolerance of treatment: Patients with good food status, as a rule, tolerate treatment better and have less complications.

To achieve these goals, the following basic principles must be observed:

• Individualization: The power plan should be developed individually for each patient, taking into account his age, gender, such as cancer, stage of the disease, treatment, concomitant diseases, food preferences and cultural characteristics.
• Sufficiently calories: The need for calories can be increased in cancer patients due to increased metabolism. It is important to provide a sufficient number of calories to maintain weight and energy.
• Sufficient amount of protein: Protein is necessary to maintain muscle mass, wound healing and maintain the immune function. The need for protein can also be increased in cancer patients.
• A sufficient amount of liquid: It is important to consume a sufficient amount of liquid to prevent dehydration, especially in the presence of nausea, vomiting or diarrhea.
• A variety of nutrition: It is necessary to consume a variety of products from all groups: vegetables, fruits, whole grain products, low -fat sources of protein and dairy products.
• Food safety: It is important to comply with hygiene rules when cooking to prevent food poisoning.
• Regular meals: It is recommended to eat in small portions, but often (5-6 times a day) to prevent the stomach overflow and reduce the risk of nausea.
• Appeal to a specialist: It is important to consult a doctor or nutritionist to develop an individual food plan and receive nutrition recommendations.

Chapter 4: Recommendations for the consumption of macronutrients (proteins, fats, carbohydrates)

Squirrels:

Protein is the most important nutrient for cancer patients. It is necessary to maintain muscle mass, wound healing, maintaining the immune function and the synthesis of enzymes and hormones.

• Recommended consumption: It is usually recommended to consume 1.0-1.5 grams of protein per kilogram of body weight per day. In some cases, for example, with severe cachexia or after surgery, the need for protein can be increased to 2.0 grams per kilogram of body weight per day.
• Springs of protein: It is important to choose a variety of protein sources, both animals and plant. Good sources of protein include:
  • Low -fat meat (chicken, turkey, fish)
  • Eggs
  • Dairy products (milk, yogurt, cheese)
  • Legumes (beans, lentils, peas)
  • Nuts and seeds
  • Tofu and other soy products
• Recommendations for use:
  • Try to include protein in each meal.
  • If you have problems with appetite, try adding protein powder to drinks or porridge.
  • If you have difficulties with chewing or swallowing, choose soft sources of protein, such as cottage cheese, yogurt or puree from meat.

Fat:

Fats are an important source of energy and are necessary for the assimilation of fat -soluble vitamins. However, it is important to choose the right types of fats.

• Recommended consumption: It is recommended that fats make up 20-35% of the total number of calories.
• Types of fat: It is important to give preference to unsaturated fats, such as mono -saturated fats (olive oil, avocados, nuts) and polyunsaturated fats (fish oil, linseed oil, sunflower oil). The consumption of saturated fats (fatty meat, butter, cheese) and trans fats (margarine, pastries) should be limited.
• Omega-3 fatty acids: Omega-3 fatty acids contained in fish oil have anti-inflammatory properties and can help reduce the risk of cachexia. It is recommended to consume fish, rich omega-3 fatty acids (salmon, tuna, mackerel), at least twice a week. In some cases, the intake of fish oil can be recommended.
• Recommendations for use:
  • Use olive oil for cooking.
  • Add avocados to salads and sandwiches.
  • Eat nuts and seeds as a snack.
  • Limit the consumption of fatty meat, butter and cheese.
  • Avoid the use of trans fats.

Carbohydrates:

Carbohydrates are the main source of energy for the body. It is important to choose complex carbohydrates, such as whole grain products, vegetables and fruits.

• Recommended consumption: It is recommended that carbohydrates make up 45-65% of the total number of calories.
• Types of carbohydrates: It is important to give preference to complex carbohydrates, such as:
  • Whole grain products (whole grain bread, brown rice, oatmeal)
  • Vegetables
  • Fruits
  • Legumes should limit the consumption of simple carbohydrates, such as:
  • Tape
  • White bread
  • Sweet drinks
  • Candies
• Fiber: The fiber contained in vegetables, fruits and whole grains is important for maintaining the health of the digestive system and monitoring the level of sugar in the blood.
• Recommendations for use:
  • Choose whole -grain products instead of white bread and rice.
  • Eat a lot of vegetables and fruits.
  • Limit the consumption of sweet drinks and sweets.
  • Add legumes to your diet.

Chapter 5: Vitamins and minerals in the nutrition of an oncological patient

Vitamins and minerals play an important role in maintaining health and immune function. In cancer patients, the need for some vitamins and minerals can be increased.

• Important vitamins and minerals:
  • Vitamin D: Vitamin D is important for the health of bones and immune function. In cancer patients, vitamin D deficiency is often observed. It is recommended to check the level of vitamin D in the blood and take additives, if necessary.
  • Vitamin C: Vitamin C is an antioxidant and is important for immune function.
  • Vitamin E: Vitamin E is also an antioxidant and can help protect the cells from damage.
  • B vitamins B: B vitamins are important for energy exchange and nervous system.
  • Zinc: Zinc is important for immune function and wound healing.
  • Selenium: Selenium is an antioxidant and can help protect the cells from damage.
  • Iron: Iron is necessary for the formation of red blood cells. Incological patients often develop anemia.
• Obtaining vitamins and minerals: It is best to get vitamins and minerals from food. It is important to use a variety of vegetables, fruits, whole grain products, low -fat protein sources and dairy products.
• Supplements: In some cases, the use of additives with vitamins and minerals can be recommended. However, before taking any additives, it is necessary to consult a doctor or nutritionist.
• Cautions:
  • Do not take high doses of vitamins and minerals without consulting a doctor. Some vitamins and minerals in large doses can be harmful.
  • Some vitamins and minerals can interact with the medicines that you take.
  • Do not use vitamins and minerals as a replacement for good nutrition.

Chapter 6: Water and Guardia

Water is necessary for all functions of the body. It is important to consume a sufficient amount of liquid to prevent dehydration, especially in the presence of nausea, vomiting or diarrhea.

• Recommended consumption: It is usually recommended to consume 8-10 glasses of liquid per day. The need for liquid can be increased in the presence of nausea, vomiting or diarrhea.
• Fluid sources:
  • Water
  • Tea
  • Juice
  • Broth
  • Soups
  • Fruits and vegetables (especially cucumbers, watermelon, celery)
• Recommendations for use:
  • Drink in small sips during the day.
  • Carry a bottle of water with you.
  • Eat fruits and vegetables rich in water.
  • Avoid the use of sweet drinks that can lead to dehydration.
  • If you have nausea, try drinking ginger tea or water with lemon.
• Signs of dehydration:
  • Dry mouth
  • Dark urine
  • Dizziness
  • Weakness
  • Constipation

Chapter 7: Nutrition with various side effects of treatment

Treatment of cancer can cause various side effects that can affect nutrition. It is important to know how to cope with these side effects with nutrition.

• Nausea and vomiting:
  • Eat in small portions, but often.
  • Avoid fatty, fried and spicy food.
  • Drink ginger tea or water with lemon.
  • Eat crackers or crackers.
  • Avoid strong smells.
  • Ask your doctor to prescribe antiemetic drugs.
• Diarrhea:
  • Drink a lot of liquids.
  • Eat products rich in pectin (apples, bananas).
  • Avoid fatty, fried and spicy food.
  • Limit the consumption of dairy products.
  • Ask your doctor to prescribe antidiriyan drugs.
• Constipation:
  • Eat foods rich in fiber (vegetables, fruits, whole grain products).
  • Drink a lot of liquids.
  • Do physical exercises.
  • Ask your doctor to prescribe laxatives.
• Stomatitis (inflammation of the mucous membrane of the oral cavity):
  • Eat soft food.
  • Avoid spicy, acidic and salt food.
  • Pour the mouth with saline.
  • Use a soft toothbrush.
  • Avoid drinking alcohol and tobacco.
• Loss of appetite:
  • Eat in small portions, but often.
  • Choose the products that you like.
  • Add calories and protein to your dishes.
  • Drink nutritional drinks.
  • Do physical exercises.
  • Ask your doctor to prescribe drugs that stimulate your appetite.
• Changes in taste:
  • Experiment with various spices and seasonings.
  • Try to eat at room temperature.
  • Half your mouth with soda solution.
  • Avoid the use of metal devices.
• Dry mouth:
  • Drink a lot of liquids.
  • Chew chewing gum without sugar.
  • Use a spray to moisturize the oral cavity.
  • Avoid drinking alcohol and caffeine.
• Difficulties with swallowing (dysphagia):
  • Eat soft food.
  • Grind food in a blender.
  • Use fluid thickeners.
  • Eat in an upright position.
  • Consult a speech therapist.

Chapter 8: Alternative and additional nutritional methods

In addition to traditional diet recommendations, some patients may consider using alternative and additional nutritional methods. It is important to discuss these methods with your doctor or nutritionist in order to verify their safety and effectiveness.

• Keto diet: Ketogenic diet (Keto diet) with a high fat content and low carbohydrate content can be considered in some cases. Some studies show that a ketogenic diet can slow down a tumor growth and improve treatment results. However, additional studies are needed to confirm these results. It is important to consult a doctor or nutritionist before the start of a ketogenic diet, since it may not be suitable for all patients.
• Starvation: Fasting before chemotherapy can help protect healthy cells from damage. However, starvation can be dangerous for patients with existing diet. It is important to consult a doctor before fasting.
• Herbal additives: Some herbal additives can help improve appetite, reduce nausea and strengthen the immune system. However, it is important to remember that herbal additives can interact with the drugs that you take. It is important to consult a doctor before taking any herbal additives.
• Acupuncture: Acupuncture can help reduce nausea and vomiting.
• Meditation and yoga: Meditation and yoga can help reduce stress and improve appetite.

Chapter 9: The role of family and friends in supporting the nutrition of an oncological patient

Family and friends can play an important role in supporting the nutrition of an oncological patient.

• Power supply: Family and friends can help cook food, go to the store for food and provide the patient with nutrient drinks.
• Appetite support: Family and friends can help stimulate the patient’s appetite, creating a pleasant atmosphere during meals, offering your favorite dishes and providing emotional support.
• Providing moral support: Family and friends can help the patient cope with the difficulties associated with nutrition, showing understanding, patience and support.
• Help in communicating with a doctor and nutritionist: Family and friends can help the patient communicate with a doctor and nutritionist, asking questions, recording information and following the recommendations of specialists.

Chapter 10: Nutrition after the end of treatment

After the end of treatment, it is important to continue to comply with the principles of healthy diet.

• Restoration of weight and muscle mass: If you have lost weight and muscle mass during treatment, it is important to gradually restore them.
• Strengthening the immune system: It is important to use products that support immune function, such as vegetables, fruits and whole grains.
• Reduction of the risk of relapse: Some studies show that healthy nutrition can help reduce the risk of cancer relapse.
• Prevention of chronic diseases: Healthy nutrition can help prevent chronic diseases, such as cardiovascular diseases, diabetes and obesity.

Chapter 11: Psychological aspects of nutrition in oncology

Nutrition for oncology is closely associated with the psychological state of the patient. Changes in taste, loss of appetite, nausea and other side effects of treatment can cause stress, anxiety and depression. It is important to consider these psychological aspects when developing a nutrition plan.

• Emotional support: The provision of emotional support to the patient can help him cope with the difficulties associated with nutrition.
• Encouraging a positive attitude to food: It is important to encourage a positive attitude to food, helping the patient find the joy of food and focus on pleasant sensations.
• Reducing guilt: Do not blame yourself for not you cannot eat everything you want. It is important to focus on what you can eat, and try to get maximum benefits from this.
• Work with a psychologist: In some cases, it can be useful to contact a psychologist who will help to cope with stress, anxiety and depression associated with nutrition.

Chapter 12: Examples of recipes and menu for cancer patients

Examples of recipes and menu for cancer, taking into account various side effects of treatment and individual needs:

• Smoothies to increase calorie content and protein:
  • 1 cup of frozen berries
  • 1/2 banana
  • 1/2 cup yogurt
  • 1 measured spoon of protein powder
  • 1 tablespoon of flaxseed
  • 1/2 cup of milk or juice
  • Beat all the ingredients in a blender until a homogeneous mass.
• Pumpkin soup-puree:
  • 1 kg of pumpkin
  • 1 onion
  • 2 cloves of garlic
  • 4 cups of chicken or vegetable broth
  • 1/2 cup cream
  • Salt, pepper to taste
  • Clean the pumpkin from the peel and seeds. Cut into cubes.
  • Fry onions and garlic in a pan.
  • Add pumpkin and broth. Bring to a boil and cook until the pumpkin is ready.
  • Grind the soup in a blender until a homogeneous mass.
  • Add cream, salt and pepper to taste.
• Chicken with vegetables baked in the oven:
  • Kurin fillet
  • Vegetables (carrots, broccoli, colored cabbage, zucchini)
  • Olive oil
  • Salt, pepper, herbs to taste
  • Cut the vegetables with cubes.
  • Lubricate chicken fillets and vegetables with olive oil.
  • Sprinkle with salt, pepper and herbs.
  • Bake in the oven at a temperature of 180 degrees until the chicken and vegetables are ready.
• Menu for a day with nausea:
  • Breakfast: Dry crackers and ginger tea.
  • Dinner: Chicken broth with rice noodles.
  • Dinner: Baked fish with boiled potatoes.
  • Snacks: Bananas, apple puree.
• Menu for a day with stomatitis:
  • Breakfast: Oatmeal on milk with honey.
  • Dinner: Carrot puree soup.
  • Dinner: Potato with fish cutlets steamed.
  • Snacks: Yogurt, cottage cheese.

Chapter 13: Internet resources and organizations providing information and support for nutrition for oncology

There are many Internet resources and organizations providing information and support for nutrition for oncology.

• National Institute of Cancer (NCI): Provides information about various types of cancer, treatment and nutrition.
• American oncological society (ACS): Provides information on cancer prevention, treatment and support of patients.
• CANCER Research UK Foundation: Provides information about cancer, research and treatment.
• Local oncological centers and hospitals: Many oncological centers and hospitals provide information and power support for their patients.
• Nutritionists and nutritionists specializing in oncology: It is important to consult a doctor or nutritionist to develop an individual food plan.

Chapter 14: Future areas of nutrition and oncology research

Studies in the field of nutrition and oncology continue to develop. Future areas of research include:

• The study of the influence of specific food and nutrients on the growth and metastasis of cancer cells.
• Development of individual nutrition plans based on the genetic profile of the patient.
• The use of new technologies, such as artificial intelligence and machine learning, to analyze data on nutrition and predicting treatment results.
• Studying the effects of intestinal microbiots on the effectiveness of cancer treatment and the development of microbiotic modulation strategies using nutrition.
• Development of new methods for assessing food status and monitoring of power efficiency.

Understanding the importance of nutrition in oncology is a key factor for improving the quality of life and the results of patient treatment. It is necessary to conduct further research in this area in order to develop more effective nutrition strategies and improve cancer treatment results.