Dietary Management for Cancer

8/6/2019 Dietary Management for Cancer

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DIETARY MANAGEMENT

FOR CANCER

By: Lucijane BernasClyde Pauline BesanaKrizia Allison BasasChristina Millado &

Sharmae Devera


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Definition of Terms

VCancer"is the term used for diseases in which abnormal

cells divide without control and are able to invadeother tissues through the blood and the lymphaticsystem.

"It is the damage in the deoxyribonucleic acid thatcauses abnormal cell growth and development.

"It is one of the most dreaded diseases in ourcountry today. In the United States, it ranks asthe second leading cause of death, and in thePhilippines, fifth.

VTumor

-any swelling that occurs within the body, usuallyinvolving cell production


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All cancers begin in cells, the bodys basic unit oflife. These cells grow and divide in a controlled wayto produce more cells as they are needed to keepthe body healthy.

When cells become old or damaged, they die andare replaced with new ones. However, sometimesthis orderly process goes wrong.

The genetic material of a cell can become damagedor changed, producing mutations that affectnormal cell growth and division. When this happens,cells do not die but multiply.

The extra cell clump together and form a mass oftissue until they become enlarged.

The Cancer Process


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VCarcinogenesis

-tumor formation which results from the multi-

step processes of initiation, promotion andprogression.VInhibitors factors that slow down carcinogenesis

like vitamins and minerals.

When carcinogenesis is introduced in the body, suchas virus, chemical or an unknown agent, it becomesactivated within the cells and binds to the DNA.

The cell will attempt to eliminate the carcinogen fromthe DNA, however if the cell reproduces andmultiplies, before the DNA is repaired, then thealtered DNA structure is passed on to the newdaughter cells.

It is the altered DNA passed on, is thought to beresponsible for the growth of cancer cells.


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Causes of Cancer

No one knows exactly what causes cancer butscientists have theorized that environmental orlifestyle factors play a role in the development ofcancer.

Some of these are factors we can personallycontrol like diet, smoking, drinking, and excessivesun exposure.

There are some factors also that affect theoccurrence of this disease like genetics, viruses,

carcinogens, chemicals, and environmental agents. Others can be prevented however, there are some

that prevail because of heredity and unknowncauses


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Benign tumor kind and less dangerous but has also the

capacity to do harm it is confined to the area where it originated

therefore it is not inclined to spread but may

increase in size Malignant tumor

with malice or intent to cause harm grows either rapidly or slowly, and spreads

it could cause destruction of tissues,hemorrhage, infection, anemia, and otherchanges as muscle weakness, anorexia and theredistribution of the host component.

Types of Cancer


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VMetastasis

"

the expansion of malignant tumors which resultsfrom tumor cells separating from the neoplasm andbeing carried by the lymphatic or circulatorysystem to a new site, where a second tumor forms

VCarcinomas

" cancers arising from the cells of the skin, thelining membranes of internal organs and theglandular organs

VSarcomas

" cancers that develop in muscles, bones, cartilagesand connective tissues

VGliomas" cancers originating in the network of supporting

connective tissues in the brain and central nervoussystem


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Symptoms/Diagnosis of Cancer

Unusual bleeding or discharge A lump or thickening in the breast or elsewhere A sore that does not heal Change in bowel or bladder habits Hoarseness or nagging cough Indigestion or difficulty in swallowing Change in a wart or mole"There are several x-ray techniques used to diagnose

cancer: S

tandard x-rays, tomography, computerized aidedtomography(CAT) and nuclear magnetic resonance(NMR), etc.

Biopsy a small piece of the suspected tissue isexamined under a microscope.


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The Diet-Cancer Connection

h Energy Calorie restriction is the oldest best documented

and most effective way to reduce cancer inexperimented animals.

The studies ofAmerican Cancer Societyshow that

overweight women had higher mortality rates forcancers of the ovary, breast, endometrium,gallbladder, and cervix than normal weight

women.

In overweight men, higher mortality rates for

colorectal and prostate cancers are observed. Some studies also show that when calories were

reduced by10-14% the incidence of tumors weresignificantly lowered.


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h Fat"Studies show that as fat intake increases, colon

cancer, skin, prostate and breast cancer risksincrease."It is believed that high fat diets act by

increasing circulating estrogen and prolactinlevels which in turn promote tumors growth."

Scientists believe that omega-3fatty acidshave a non-tumorigenic effect which is notfound in omega-6polyunsaturated fatty acids.

h Protein No conclusions has been established as most

protein foods are usually associated with fats. In one study, when methionine was omitted fromthe diet, growth of the tumor was inhibited.

Methionine is an essential fatty acid and isneeded by the body in order to grow.


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dVitamins

Vitamin AMuch evidence suggests that Vitamin A,

especially in its provitamin form, beta carotene,provides protection against cancer at many sitesincluding lungs esophagus, larynx, stomach and

bladder. Vitamin Cis believed to prevent the formation of

potential carcinogens at the sites.Lower risk of cancer of the stomach and

esophagus has been associated with theconsumption of Vitamin C-containing foods. Vitamin ELowers risk of lung cancer


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dMinerals

Some minerals like cadmium and arsenic havebeen reported as carcinogenic.

Selenium is a trace element which protectsoxidative tissue damage to cells.

Chlorine found in chlorinated surface water has

been found to be responsible for about of allbladder cancer cases among non-smokers.Calcium and Vitamin D might lower the risk of

colon cancer.

dFiber

It has been suggested that high fiber dietprevents colorectal cancer but there are still noevidences that such effect of dietary fibersapply to human beings.


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Three different etiologies for the effect of fiber in

the colorectal cancer: The added fiberdecreases the travel time for fecal

matter. This would then decrease the amount of

time potential food carcinogens would be in

contact with the bowel mucosa. The concentration of the potential carcinogens

would be diluted by the increased mass.

Fiber may change the species of bacteria in the

bowel to a form that may destroy cancer-causingmetabolites.

It may also have an effect on the potential

damaging effects of fat consumption.


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Other Factors in Carcinogenesis

hEnergyExpenditure Studies show that as exercise increases, the

risk for colon cancer decreases.

Dr. Frisch discussed lowered risk of breast

cancer and cancers of the reproductive systemamong those who have long-term athletictraining.

hNon-nutritive Substances Variety of non-nutritive substances like molds,

additives, nitrites, sweeteners, nitrates, andcaffeine have been found to be carcinogenic inlaboratory animals but insufficient evidencethat it makes a significant contribution tohuman cancer risk.


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Nutritional Consequences of

Carcinogens Cancerleads to systemic changes in the host organs.

The malignant tumor often parasites the host to meet

unusual requirements. The affects of the tumor in the

metabolism of the host involve:

Changes in energy metabolism, including alterations

in fat and carbohydrate metabolism;

Disturbances in protein metabolism

Altered iron metabolism affecting hemoglobin

synthesis and iron-containing enzymes.


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Nutritional Management of the

Cancer PatientsPurposes of nutritional therapy: Supportive to improve patients nutritional status to

minimize the risk of surgical intervention, radiation and

chemotherapy. Adjunctive to maintain the patients strength during

therapy

Definitive - includes long or short term measuresrequired to insure survival.

"Survival of cancer patients depend on many factors.Two of the most important are the site of the tumor andthe degree to which it has spread when treatment isstarted.


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Short term goals include:

Providing optimal nutritional support bytreating symptoms;

Correcting vitamin and mineral abnormalitiesand;

Correcting fluid/electrolyte imbalances

Long term goals should be based on long termmedical goals.

Adequate food intake through oral means is alwaysemphasized because this means of feeding gives thepatient the feeling of being normal.


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The patients must be given a choice in the

selection of their meals with the guidance of the

nutritionist-dietician.

If the patients appetite is poor, feeding regimens

consisting ofhigh calorie and high proteinbeverages like fortified milk, fruit milk shake,

creamy rice and others may be offered.

Meal replacements containing one kilocalorieper cc can be used in place of solid foods as the

major source of nutrients for the patient.


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VEnternal feeding by tube

This method is preferred if the patient cannotconsume enough food orally but has a functioning

gastrointestinal tract.

When this method is used, residual contents of

the stomach must be carefully checked before

successive feedings.

V Intravenous Hyperalimentation

Ortotal parenteral nutrition (TPN)

May be used when the digestive tract is not

functional or cannot handle the volume needed tomeet the patients nutritional demands.

The essential nutrients are applied directly to the

cells thus improving their rate of regeneration.


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A Proposed Guide to Lower

Cancer Risk

Select fiber-richwhole grain breads and cereals and

pastas over the refined carbohydrate and sugars as the

main source of energy.

Consume more dried beans, peas and lentils, as a

source of protein. Choose low fat milk, cheese, lean

meat, fish, poultry with all visible fat trimmed away and

cooked without additionalfat.

Minimize the use of salt-pickled, smoked and nitrite-

cured foods.


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Increase daily intake of fruits and vegetables that are

high in beta-carotene. Eat foods that contain appreciable amount ofVit. C

Eat saturated and unsaturated fat only to a low level,about 20-25% of total calories.

Minimize eating overcooked meats.

Maintain ideal weight for sex, height and age.

Drink alcoholic beverages in moderation.

Get regular exercise.

Avoid use of tobacco products.


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Dietary Management for Cancer