Nutrition after chemotherapy: basic principles

Nutrition after chemotherapy should take into account that after applying any anticancer drugs-cytostatics, and also after the course of radiation therapy, their side effects inevitably manifest themselves, which affect the bone marrow, liver, gastrointestinal tract, mucous membranes, etc.

Organizing food after chemotherapy for cancer patients, it should also be borne in mind that patients of this category are suffering from nausea and vomiting, intestinal disorders, they have problems with the work of the stomach, gallbladder and kidneys, the blood composition is deteriorating significantly.

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Proper nutrition after chemotherapy to improve the condition

Against the backdrop of numerous side effects of drug and radiation therapy of cancer that worsen the condition of patients, it is very important to overcome the almost complete lack of appetite and disruption of taste buds after such treatment. When chemotherapy for cancer of organs located above the waist, there are also difficulties in swallowing, sore throat, violation of salivation. And this must also be taken into account.

As they say to their patients after chemotherapy, Western oncologists: eat what you can, and then when you can ... By the way, there is no special medical diet for those who have undergone chemotherapy or radiation therapy (or complex treatment, including both). . But there are basic principles on which proper nutrition is based after chemotherapy and irradiation: a sufficiently high caloric content (at least 2600 kcal), a balance in the content of essential nutrients (proteins, fats and carbohydrates), the presence of vitamins (especially A, B2, B6, B9 , B12 and C), a variety of diets, frequent meals in small portions. And also a sufficient amount of water - not less than 1.5 liters per day (if there are no problems with the kidneys and edema). And water should be drunk only between meals.

What can not, what can and what should be eaten?

Nutrition after chemotherapy and irradiation involves the separation of products into useful and harmful. So, what can you eat after chemotherapy? Yes, almost everything. This meat and fish (low-fat), poultry (without skin), various seafood, eggs, soft foods and cheeses, cereals and legumes, vegetables and fruits. Especially useful vegetables are green (all kinds of cabbage, zucchini, spinach, lettuce, parsley, dill, green onions, celery) and brightly colored fruits.

What diet does not allow after chemotherapy? You can not use caffeine, so it's better to switch from coffee and black tea to green tea, which contains a powerful antioxidant - flavonoid catechin. Full ban on alcohol. You can not eat fat and fried: it is poorly digested and overloads damaged liver cells.

Also, sugar, honey and artificial sweeteners can not be consumed, because insulin, produced with the use of sweet, promotes the growth of cancer cells.

With loss of appetite, nausea and vomiting after chemotherapy, doctors advise to fight snacks, which include nuts, dried fruits, rusks, cookies, chocolate, ice cream, natural yogurts, sour fruits and berries (lemon, grapefruit, lime, cherry, gooseberry, cranberry and etc.).

If damage to the oral mucosa (stomatitis), avoid irritation of the oral cavity with spicy food, hot, spicy and sour food. It is recommended to use mashed soups and cereals, vegetable purees, cottage cheese, yoghurts, etc.

In the presence of diarrhea, nutritionists are advised to include in the diet after chemotherapy only foods that are well absorbed, cooked steamed or cooked, and as much as possible grinded (so as not to damage the mucous membranes of the gastrointestinal tract and facilitate the digestion process).

Temporarily (before stopping diarrhea), you must give up fatty meat and fish, fried, salty and spicy, as well as fresh bread and baked goods, rich broths, whole milk, dishes from beans (beans, peas, lentils). It is absolutely unacceptable to use any canned food. You can eat steamed or boiled lean meat and poultry, mashed porridge on the water, omelet and soft-boiled eggs, puree from vegetables (except cabbage), non-acid ripe fruit (peaches, bananas). When improving the condition, you can abandon the rubbed food, include pasta, add a little fresh vegetables without coarse fiber.

A replenish depleted potassium in the body will help bananas, oranges and potatoes, as well as apricot and peach juices.

In case of problems with the stomach, liver, gall bladder or pancreas, nutrition after chemotherapy for cancer patients excludes the consumption of fatty meat, poultry, fish and any offal; strong broths; fungi; fatty dairy products; boiled hard-boiled eggs; beans. Also, you can not consume a whole range of vegetables, in particular, cabbage, radish, cucumber, tomato, eggplant, pepper, onion, garlic and spinach.

Nutrition after the course of chemotherapy, aimed at restoring the function of the kidneys, has limitations in the use of proteins and table salt, as well as a complete ban on any canned, sharp and smoked foods, as well as legumes, mushrooms, sausages, sauces, seasonings and chocolate.

In case of problems with kidneys, recipes for food after chemotherapy should include a minimum of meat, focusing on lean first courses, porridges with a small amount of butter, various dishes of pasta, fresh and stewed vegetables, dairy dishes and dishes from cottage cheese. Very useful fruit and berries in fresh form, as well as juices, compotes and kissels from them.

You can search for the answer to the question, what is the difference between food after chemotherapy with lymphoma and, for example, nutrition after chemotherapy and irradiation with breast cancer. You will not be able to find an answer to this question, because regardless of which organ the cancer has struck, the principles of rational nutrition after chemotherapy or irradiation are the same.

In conclusion, a professional advice based on the clinical experience of oncological diseases treatment. Nutrition after chemotherapy must include olive oil; fruits that raise hemoglobin (apples, pears, apricots, peaches, persimmons, pomegranates), as well as spices and herbs containing antioxidants (turmeric, bay leaf, cardamom, cumin, cinnamon, cloves, cayenne and sweet pepper, sage, curry, nutmeg , tarragon, thyme, rosemary).