Many people who are diagnosed with cancer look for additional information about the aspects of diet than could be changed in order to combat the disease. They research products, cooking, utensils, or habits that could be harmful or that could have a magic or miraculous effect on the body. They spend a lot of time gathering information from the internet, books, or articles – that are not always scientifically endorsed – and follow the advice of friends or family that have heard or read about this subject.
This can lead to overload of information and even a certain sense of distress in those who suffer from the disease, because they don’t really know what is true and what isn’t. In some cases, even, patients end up eliminating essential foods from the diet in order to fight the disease, or, on the contrary, add some foods, herbs or supplements that may be harmful or, simply, raise the cost of one’s diet without any real evidence of their effectiveness. What is true is that “There doesn’t exist any ingredient or product that is able to cure cancer alone” states the Oncology Unit at HC.
Because this topic is very relevant, and our patients and their loved ones have many doubts, we are going to speak on three of its aspects.
1. Foods that are often eliminated from the diet during cancer treatment based on certain myths or beliefs.
2. Myths about cooking or utensils that are used during cancer treatment.
3. Beliefs about the benefits or curative effects of certain foods against cancer.
1. Foods that are often eliminated from the diet during cancer treatment based on certain myths or beliefs.
This is one of the foods that has the most controversy surrounding it in terms of cancer treatment. Possibly, due to its “bad reputation” gained through the findings of different scientific studies which relate a large consumption of red meat – or its derived processes – with an increased risk of developing cancer, especially colorectal cancer. Thus, based on this scientific evidence, the information has been modified so much that many arrive at the conclusion that the consumption of red meat is bad for people who are suffering from cancer.
Meat, and by extension, red meat, is an excellent source of high quality protein, minerals like zinc and iron (essential for good cellular oxygen transport and defense maintenance, that decrease the need for treatment), and B vitamins and vitamin K. It is important that during treatment, the body has proper nutrition, since it is very easy to develop certain nutritional deficiencies. Additionally, proper nutrition facilitates faster and effective recovery in the affected person’s body.
Conclusion: It is not necessary to eliminate meat, not even red meat, from the diet, because this can be part of a balanced diet. Furthermore, eating meat during treatment and post-recovery is beneficial and necessary, since foods rich in protein such as meat, fish, and eggs, are basic to the reparation and regeneration of tissue. Although the consumption of red meat is optional, because such nutrients can be obtained by following a sufficient and varied diet that includes lean meats (chicken, turkey, rabbit, lean pork), fish, seafood, and/or eggs.
The origin of this belief could be caused by a false link between breast cancer and the fat found in many milk products. The fat of these products, mainly saturated, has always been given a bad reputation. Nevertheless, they must be part of a balanced diet in moderate quantities, since they support certain important biological functions. The current scientific evidence indicates that the appropriate consumption of dairy products is not associated with a high risk of developing any type of cancer, nor does the regular consumption of such products have a negative effect during cancer treatment. On the contrary, in recent studies, it has been observed that certain components of milk, such as calcium, vitamin D, and lactoferrin, could have an anticancer effect and decrease the risk of developing certain types of cancer (like breast or intestinal cancers). However, more human studies are needed in order to confirm and arrive at a consensus and give specific recommendations.
Conclusion: During treatment for any type of cancer, the expert’s recommendation is to follow a healthy and balanced diet. This includes the daily consumption of dairy products for the nutrients they provide (protein, vitamins, and minerals). Additionally, fermented dairy products such as yogurts, contribute to good digestion tract function.
During cancer treatment for breast cancer and also in the case of that weight control is necessary or there is weigh increase, it is advised to consume low-fat dairy products, preferably options without fat and, principally, fresh. In conclusion, unless the oncologist or a nutritionist/dietician indicates the opposite, dairy products should not be eliminated from the diet.
This myth could come from the scientific evidence that links those diets that include a high sugar content and refined carbohydrates with obesity and being overweight, and that together with a sedentary lifestyle, are factors of a risk of developing cancer. Until now, there does not exist any conclusive scientific study on human beings that confirms that sugar (sucrose) feeds cancerous cells.
Glucose (the basic unit of sucrose) is essential for many cells of the body and necessary in order to obtain energy and maintain the internal organs in function. If we completely eliminate this nutrient from our diet, we could cause dietary deficiencies and cellular damage to the body, since we would force the body to use its own protein to make energy, losing muscle mass and causing possible undernourishment.
Conclusion: One should not completely deprive oneself of sweet food if they have cancer, although they must be consumed in a moderate and occasional way. (This recommendation also extends to the rest of the population).
Recently, a debate has emerged concerning the existence of mercury in oily fish and the risk this presents to one’s health. Some sources appeal that the negative effect of consuming such fish during cancer treatment, encouraging, even, the exclusion from one’s diet. According to the EPA (Environmental Protection Agency of the United States), there is no data that indicates exposure to mercury (inorganic or organic) through food can raise the risk of having cancer. Neither does there exist a scientific study that indicates that moderate consumption of oily fish may interfere with the treatment of cancer.
Conclusion: Fish must be present as a regular part of the diet of people who are being treated for cancer, for its many benefits. It is recommended to consume fish 3 to 4 times per week, and that being oily fish 2 to 3 of those times (sardines, mackerel, anchovies, anchovies, salmon…).
During the most recent decades, there has been various statements that link sweeteners with negative health effects. Some media sources have echoed the reports or scientific publications leaving out certain details, that have generated uncertainty about the consumption of sweeteners. Once of the most reoccurring accusations refers to the possible link to cancer. Currently, there does not exist any clear evidence that indicates that artificial sweeteners available on the market are associated with a risk of developing cancer in human beings or that they have a negative effect in people that are in treatment.
Conclusion: Always and when the specialist does not indicate the opposite, people who are in treatment for cancer may consumer sweeteners or foods that contain them without worry, as a part of a varied and balanced diet and in moderate quantities.
If you have been diagnosed with cancer, form a team with your doctor!
The most important thing, before doubting, is to consult your doctor. Ask and establish a trusting relationship. The oncology team (nurses, oncologists and surgeons) at HC Marbella, is able to make clear any doubt you may have, how strange it may seem. Don’t be scared to ask. Do not keep your doubts to yourself.
March 1, 2018
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