You are unique and your nutritional needs before, during and after cancer care are also unique. Your body weight, type of cancer, extent of cancer (tumor, metastasis, etc.), medications and other factors will determine how you should eat and what nutritional supplements you should consider consuming. Your nutritional needs for proteins, healthy fats, carbohydrates, vitamins and minerals, phytonutrients and other nutraceuticals will change over time as your health situation changes including your laboratory tests. Tests such as a body composition analysis, blood pH, lactic acid, nitric oxide, vitamin C levels, vitamin C use tests, absorption tests, calcium, oxidative stress (MDA) and other analyses may be important for you to personalize nutritional needs.
Consume the following:
· Legumes and beans such as soy (no more than 2 oz per day), tofu, black lentils, garbanzos, kidney beans, etc.
· Meat that is lean such as skinless poultry (chicken and turkey) and wild game.
· Garlic and onions as often as possible, preferably in the raw state.
· Fish 2-3 times per week - salmon, tuna, herring, pilchard, sardines, trout, and mackerel.
· 10 servings of tomato based foods and products per week.
· Whole unprocessed grains such as brown rice, quinoa, buckwheat, oats, bulgar, and barley each and every day.
· The most important dietary recommendation is to eat at least ten servings of a wide variety of fruits and vegetables every day. Fruits contain many powerful antioxidants, vitamins, and minerals. One serving is ½ cup of fruit, ¾ cup
· One serving of citrus fruit per day such as oranges, grapefruits, tangerines, and kumquats.
· 2 servings of other fruits such as red grapes, berries, peaches, apricots, apples, pears, plums, nectarines, etc.
· Vegetables - When you eat vegetables, think of colors. Carotenoids give the vegetables their color and are powerful antioxidants. (1 serving=1/2 cup cooked or 1 cup raw or 1 cup leafy vegetables.
· Every day you should consume 2-3 servings of leafy vegetables (spinach, romaine lettuce, kale, watercress, curly endive, mustard greens, beet greens, collard greens). One serving is one cup.
· Every day you should consume 5-6 servings of yellow, orange, or red vegetables (carrots, cantaloupes, fed bell peppers, tomatoes). One serving is . cup of cooked or 1 cup of raw.
· Every day you should consume at least one serving of cruciferous vegetables (broccoli, cabbage, bok choy, radishes)
· Every day you should consume 1 serving of other vegetables such as celery, turnips, beets, parsnips, fennel, garlic, onions, leeks, shallots, etc.
· Drink tea daily.
Limit the following:
· Coffee. No more than two cups per day.
· Alcohol. No more than 2 drinks per day for a male and 2-3 drinks per week for a female.
· Reduce cholesterol intake to no more than 300mg per day and better at 200mg per day.
· Maintain a low salt diet.
· Reduce total fat intake to 20%-25% of total daily calories. Reduce saturated fats to 7%-8% of total daily calories.
Eliminate the following:
· Charred, broiled or grilled meats.
· Food preservatives, food additives, artificial flavors, dyes.
· Foods with nitrites and nitrates. Read labels carefully. These can be found in deli meats, hot dogs, sausage, etc.
· Smoked, pickled and salt cured foods.
· Partially hydrogenated oils and trans fats. These can be found in processed foods such as cookies, crackers, chips, cereals, etc
· Consumption of processed foods.
· Eat fewer calories per day. Do not overeat and avoid buffets.
· Stress can weaken the immune system and lead to certain types of cancer. Practice relaxation techniques each and every day. These can include meditation, breathing exercises, tai chi, etc.
· Participate in regular physical activity and exercise most days of the week.
· Do not smoke or use chewing tobacco. If you currently do, seek professional help to stop.
· Maintain normal body weight. Do not become overweight or obese.