NUTRITION AND CANCER
Obesity Adult Obesity Rate by State 1990
Obesity Adult Obesity Rate by State, 2014
BMI Scale
A weight that is greater than what is considered healthy for a given height
BMI scale BMI Overweight 25-29.9 Obese >30-34.9 Obese, severe 35-39.9 Obese, morbidity >40
Cancers Associated with Obesity
Breast Colon Rectum Stomach Esophagus Kidney Thyroid Pancreas Prostate Gallbladder
So What’s the Relationship?
Fat tissue produces excess estrogen
Higher insulin levels/insulin-like growth factor-1
Fat cells produce adiposkines
Chronic low level inflammation
Maybe related to food types
3 Phases of Nutrition
Prevention
Treatment
Survivorship
Treatment Goals
Prevent or resolve nutrition deficiencies
Weight maintenance
Preserve lean body mass
Minimize nutrition-related side effects
Maximize quality of life
Care Team
Rock Star RD
Nutrition Impact Systems
Fatigue Constipation Anorexia Xerostomia Nausea Emesis Gas/bloating Reflux SOB Diarrhea Early Satiety Smell bother Taste Alteration Mucositis Dysphagia Weight Loss Weakness
Common Nutrition Questions Can I drink alcohol during treatment? 1. RDs will discourage and defer
2. Alcohol may impair drug breakdown
3. Increase side effects
4. Sore mouth
Supplements & Vitamins
Typically discouraged unless ordered
Defer to Oncologist
Encouraged whole foods with color
Does Sugar Feed Cancer?
Recommendation is to avoid added sugars
Avoid spikes in insulin levels
Excess insulin = cell growth
Soy & Flaxseed If soy was a staple in your diet-continue to eat it-
if not, don’t start per the AICR
A few servings per week as part of a plant based diet
Flaxseed: 2 small studies favorable for breast and prostate cancer.
Flaxseed is a great “FLAXative”
Red Meat Many organizations support a reduction or
avoidance of red and processed meats Links: Colorectal, Prostate, Stomach, Breast,
Ovarian and Lung
High temp cooking / grilling higher fat meats and the production of amines
Heme iron may produce compounds damage cells
Nitrites Sugar Neu5Gc
World Cancer Research Fund and AICR
‘The association between consumption of red and processed meats and cancer, particularly colorectal cancer is very consistent’
‘red or processed meats are convincing or
probable source s of some cancers’
Survivorship and Nutrition
AICR Recommendations for Cancer Prevention
1. Become lean but not underweight
2. Physical activity 30 mins/day every day
3. Avoid simple sugars
4. Eat more vegs, fruits, whole grains, beans
5. Limit red and processed meats
6. Limit alcohol (2) men and (1) women
7. Limit salty and processed foods
8. Do not take supplements to prevent cancer
9. No smoking
Moving to the Next Level
Lifestyle changes
Weight Management
Nutrition
Activity
Making Changes
Creating Change
AICR Prevention
Diet with variety of vegetables, fruits, whole grains, beans, low in red meat/processed meats
2/3 plate vegetables, fruits, whole grains
Nobody is perfect nor do we have to be
American Institute for Cancer Research/World Cancer Fund (2007)
Red Meat
Link with colorectal cancer NIH research World Cancer Research Fund and AICR
‘red or processed meats are convincing or probably sources of some cancers’
Research is limited but suggestive • AIRC encouraging meatless meals or to use as
a condiment vs the main event
Alcohol AICR recommends to abstain Increases circulating estrogen levels 1 – Women 2- Men
Links Breast Esophageal Pancreatic Liver Colon Throat Mouth Rectum
Salt and Supplements
Limit consumption of salty foods Limit consumption of processed foods
Do not use supplements to protect against
cancer
Goal for Survivorship
Monitoring/Screenings
Weight Management
Dietary Modifications
Physical Activity
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