Nutrition after chemotherapy: basic principles

Nutrition after chemotherapy should take into account that after the use of any anti-cancer cytostatic drugs, as well as after a course of radiation therapy, their side effects inevitably appear, which affect the bone marrow, liver, gastrointestinal tract, mucous membranes, etc.

When organizing nutrition for cancer patients after chemotherapy, it should also be borne in mind that patients in this category suffer from nausea and vomiting, intestinal disorders, they have problems with the functioning of the stomach, gall bladder and kidneys, and their blood composition deteriorates significantly.

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Proper nutrition after chemotherapy to improve your condition

Against the background of numerous side effects of drug and radiation therapy for oncological diseases, which worsen the condition of patients, it is very important to overcome the almost complete lack of appetite and taste bud disorders after such treatment to restore strength. During chemotherapy for cancer of organs located above the waist, there are also difficulties in swallowing, sore throat, and impaired salivation. And this must also be taken into account.

As Western oncologists tell their patients after chemotherapy: eat what you can, when you can... By the way, there is no special therapeutic diet for those who have undergone chemotherapy or radiation (or complex treatment that includes both). But there are basic principles on which proper nutrition after chemotherapy and radiation is based: sufficiently high caloric content (at least 2600 kcal), balanced content of essential nutrients (proteins, fats and carbohydrates), presence of vitamins (especially A, B2, B6, B9, B12 and C), variety of diet, frequent meals in small portions. And also a sufficient amount of water - at least 1.5 liters per day (if there are no kidney problems and edema). Moreover, water should be drunk only between meals.

What can, cannot and should you eat?

Nutrition after chemotherapy and radiation involves dividing foods into healthy and unhealthy. So, what can you eat after chemotherapy? Yes, almost everything. This includes meat and fish (lean), poultry (skinless), various seafood, eggs, dairy products and cheeses, cereals and legumes, vegetables and fruits. Green vegetables (all types of cabbage, zucchini, spinach, lettuce, parsley, dill, green onions, celery) and brightly colored fruits are especially healthy.

What is not allowed in the diet after chemotherapy? You can't drink caffeine, so it's better to switch from coffee and black tea to green tea, which contains a powerful antioxidant - flavonoid catechin. Alcohol is completely prohibited. You can't eat fatty and fried foods: they are poorly absorbed and overload damaged liver cells.

You should also avoid eating sugar, honey and artificial sweeteners because the insulin produced when you eat sweets promotes the growth of cancer cells.

Doctors advise fighting loss of appetite, bouts of nausea and vomiting after chemotherapy with snacks, such as nuts, dried fruits, crackers, cookies, chocolate, ice cream, natural yogurts, sour fruits and berries (lemon, grapefruit, lime, cherry, gooseberry, cranberry, etc.).

In case of damage to the oral mucosa (stomatitis), it is necessary to avoid irritation of the oral cavity with spicy, hot, spicy and sour foods. It is recommended to consume strained soups and porridges, vegetable purees, cottage cheese, yogurts, etc.

If you have diarrhea, nutritionists advise including in your diet after chemotherapy only foods that are easily digestible, steaming or boiling food, and chopping it as much as possible (so as not to damage the mucous membranes of the gastrointestinal tract and facilitate the digestion process).

Temporarily (until the diarrhea stops), you should avoid fatty meat and fish, fried, salty and spicy foods, as well as fresh bread and pastries, rich broths, whole milk, and legume dishes (beans, peas, lentils). It is absolutely unacceptable to eat any canned food. You can eat steamed or boiled lean meat and poultry, mashed porridge in water, omelettes and soft-boiled eggs, mashed vegetables (except cabbage), and non-acidic ripe fruits (peaches, bananas). When your condition improves, you can avoid mashed food, include pasta, and add some fresh vegetables without coarse fiber.

Bananas, oranges and potatoes, as well as apricot and peach juices, will help replenish the body’s depleted potassium reserves.

In case of problems with the stomach, liver, gall bladder or pancreas, the diet of cancer patients after chemotherapy excludes the consumption of fatty meat, poultry, fish and any offal; strong broths; mushrooms; fatty dairy products; hard-boiled eggs; legumes. Also, it is forbidden to eat a number of vegetables, in particular, white cabbage, radishes, cucumbers, tomatoes, eggplants, peppers, onions, garlic and spinach.

Nutrition after a course of chemotherapy, aimed at restoring kidney function, has restrictions on the consumption of proteins and table salt, as well as a complete ban on any canned, spicy and smoked foods, as well as legumes, mushrooms, sausages, sauces, seasonings and chocolate.

In case of kidney problems, the recipes for nutrition after chemotherapy should include a minimum of meat, focusing on lean first courses, porridges with a small amount of butter, various pasta dishes, fresh and stewed vegetables, dairy dishes and cottage cheese dishes. Fresh fruits and berries are very useful, as well as juices, compotes and kissels made from them.

You may be looking for an answer to the question of how nutrition differs after chemotherapy for lymphoma and, for example, nutrition after chemotherapy and radiation for breast cancer. You will not be able to find an answer to this question, since regardless of which organ the cancer has affected, the principles of rational nutrition after chemotherapy or radiation are the same.

In conclusion, here is some advice from experts based on clinical experience in treating cancer. Nutrition after chemotherapy must include olive oil; fruits that increase hemoglobin (apples, pears, apricots, peaches, persimmons, pomegranates), as well as spices and herbs containing antioxidants (turmeric, bay leaf, cardamom, cumin, cinnamon, cloves, cayenne and allspice, sage, curry, nutmeg, tarragon, thyme, rosemary).