Nutrition of oncological patients: correct diet, assisted rehabilitation
In the face of the severe health test of tumours, scientifically sound dietary adjustment is an important part of supporting treatment and promoting recovery. For oncological patients, “how to eat” is not only a question of everyday life, but also a key to life quality and recovery. In this nutritional guidance for oncological patients, sound dietary strategies will be explored with a view to providing substantial assistance to patients.
I. Importance of nutrition for oncological patients
(i) Maintenance of the functioning of the body Patients may experience weight loss, muscle loss, etc. A reasonable diet provides the body with sufficient heat, proteins, fats, carbohydrates, vitamins and minerals to ensure the proper functioning of the various organs and to maintain basic physical functions. For example, sufficient protein ingestion helps to repair damaged tissues and cells, which is essential for the recovery of the body as a result of surgery or after treatment and chemotherapy.
The immune system is our natural defence against tumours. A nutritionally balanced diet can provide the “ammunition” needed for the immune system. Nutrients such as vitamin C, vitamin E, zinc and selenium all play an important role in the immune function. Vitamin C, for example, promotes the production and activity of white cells, enhances the resilience of organisms and helps patients to be more resilient to infection and tumour cell attacks.
(iii) Improved treatment of resistant tumours, especially chemotherapy and decomposition, often accompanied by various side effects, such as nausea, vomiting, appetite, oral ulcer and diarrhoea. Good nutrition allows patients to be more resilient to these side effects. For example, maintaining an adequate water and electrolyte balance during chemotherapy can alleviate dehydration caused by vomiting and diarrhoea and enable patients to better complete the whole course of treatment.
II. Principles for the correct diet of patients with tumours
(i) Ensuring sufficient energy
Choosing high-energy-density foods: Oncology patients often need more energy to choose foods with high-quality fats, such as nuts (cash nuts, almonds, etc.), butter and olive oil, which can provide higher energy. In addition, the abundance of carbohydrates in whole grain foods (e.g., wheat bread, rough rice) is an important source of energy.
(b) A diet of less food: As the side effects of treatment may affect appetite, the patient can change three meals a day to five or six meals a day. A smaller amount of food per diet would both ensure total energy intake and reduce the gastrointestinal burden. For example, some fruit, yoghurt or snacks can be eaten between meals.
(ii) Increased quality protein intake
Animal protein sources: Thin meat (cow, fish, beef, etc.), eggs, milk and their products are high-quality animal protein sources. Fish is rich in unsaturated fatty acid, easy to digest and absorb, especially for oncological patients. For example, salmon contain not only high-quality proteins, but also Omega-3 fatty acids that benefit cardiovascular and brain.
Sources of plant proteins: beans (beans, black beans, red beans, etc.) and their products (tofu, soy milk) are a good choice for tumours of vegetarians or patients requiring diversified sources of protein. Beans are rich in bioactive substances such as soybeans isoketone, which is beneficial for health.
(iii) Eat more vegetables and fruits
Color-rich principle: Vegetable fruits of different colours contain different types of vitamins, minerals and antioxidants. For example, green vegetables (spine, broccoli, etc.) are rich in chlorophyll, vitamin C and folic acid; orange and yellow vegetable fruits (carrots, pumpkins, oranges, etc.) contain rich carrots and vitamin A; purple grapes, blueberries, etc. contain very oxidated phenol. Patients should ensure, as far as possible, daily intake of fruits and vegetables of various colours.
Observe the choice and treatment of vegetable fruits and vegetables: Vegetable fruits and fruits can be juiced or muddled for patients with oral ulcer or difficulty in swallowing. However, care must be taken to avoid the choice of food that is too rough, stabbing or irritating, such as sugar cane, pineapple (which can be eaten after pineapple saline).
(iv) Control of fat intake
Select healthy fat types: Priority is given to unsaturated fats such as olive oil, fish oil, etc. Reduced intake of saturated fat (e.g., animal oil, butter) and trans-fat (e.g., partially fried food, man-made cream). Unsaturated fat helps maintain cardiovascular health, while excessive saturated fats and trans-fats can increase risks such as cardiovascular disease.
Controlling the total amount of fat: Although fat is a source of high energy, over-ingestion leads to problems such as obesity and is detrimental to the rehabilitation of patients. Control of fat intake is reasonable, based on the weight, activity and condition of the patient.
(v) Attention to vitamin and mineral supplementation
Special vitamin needs: Some oncological patients may need additional specific vitamin supplements. For example, patients receiving certain chemotherapy treatment may need vitamin B12 and folic acid supplementation; patients with long-term antibiotics or intestinal impairment may need vitamin K supplementation. However, prior to vitamin supplementation, doctors or nutritionists must be consulted to avoid overingestion.
The balance of minerals: calcium, magnesium, iron and zinc are also important for oncological patients. Calcium is particularly critical to the maintenance of bone health, and oncological patients can obtain calcium from milk, beans, etc. For cases of anaemia, attention may need to be paid to iron and vitamin C supplementation to promote iron absorption.
Dietary care at different stages of treatment
(i) Before and after the operation
Pre-surgery: nutrition should be enhanced and the body’s tolerance for surgery should be improved. More food is consumed with proteins, vitamins and minerals. If the patient suffers from malnutrition, nutritional supplements may be used under the supervision of a doctor. For example, pre-operative intake of fish, chicken, fresh vegetables and fruit can be increased appropriately.
After surgery: The diet is adapted to the type of operation and the patient ‘ s recovery. In general, in the early post-operative period, the gastrointestinal function has not yet been fully restored, and is dominated by food in current or semi-meal, such as rice soup, powdered powder, eggflower soup, etc. As the body recovers, the transition to soft food and normal diet can take place over time. At the same time, care should be taken to fill sufficient proteins to facilitate healing.
(ii) During chemotherapy
Ablution of gastrointestinal reaction: chemotherapy often causes gastrointestinal reaction such as nausea and vomiting. Patients can eat a small amount of light and digestive food, such as cookies, bread, etc., 2-3 hours before chemotherapy. During chemotherapy, grubby, sweet and odoury foods are avoided in order to avoid aggravating nausea. The choice of some sour foods, such as lemonade, mountain chips, etc., helps to alleviate nausea.
Prevention of oral ulcers: chemotherapy can lead to oral ulcers and affect food consumption. The diet should avoid spicy, rough, overheated or overcooled food. More vitamin B-rich foods, such as whole-wheat foods, animal livers, etc., can help heal oral ulcer.
(iii) During treatment
The diet is adapted to the place where the treatment takes place: if the treatment takes place on the neck, the patient may experience oral pain, throat pain and difficulty in swallowing. Food should then be primarily soft and easy to swallow, such as porridge, noodles, steamed eggs, etc. In the case of abdominal treatment, which may cause intestinal disorders, attention is paid to dietary hygiene, avoiding the consumption of compostable and irritating foods, which can appropriately increase intake of dietary fibres and prevent constipation.
In general, the diet of patients with tumours needs to be carefully planned to meet the needs of the body for various nutrients, taking into account the safety and suitability of food. In this process, patients and their families should actively communicate with doctors, nutritionists, develop individualized diets and adapt them to meet the nutritional needs of different stages, on the basis of medical advice. The right diet not only helps the patient to improve his/her health and to alleviate symptoms, but also is a dose of emotional comfort and support, and gives the patient greater confidence in the path to future recovery on the ground.
Cancer. Clinical nutrition.
