Nutritious food cannot cure cancer, but it's a huge ally for those battling a potentially deadly disease. Many of the 1.5 million Americans diagnose with cancer every year successfully assault the uncontrolled, unusual spread of cells with surgery, radiation and chemotherapy. But those life saving treatments sometimes carry side property altered taste buds, diarrhea or constipation, mouth sores and complexity swallowing that make patients want to push their dinner plate away: "Sometimes presently the smell of food can make you not feel good," says Colleen Doyle, director of nutrition and physical action for the American Cancer Society.
The calories and nutrients in food are critical to building the power and immunities necessary to fight cancer. To avoid malnutrition and chance weight loss, people undergoing treatment and their families require to make every bite count. The National Cancer Institute says people who eat less than five to nine serving of fruit and vegetables a day are at better risk for heart disease, high blood pressure, stroke, several types of cancer and diabetes. It only make logic the same benefits apply when a person is undergoing cancer action, says Fran Rinchuse, a clinical dietitian and nutritionist at Tampa's St. Joseph's Hospital.
"More and more, they are finding disease and dietary shortage go hand in hand," she says. Richuse like to concentrate on nutrition as soon as a person is diagnosed. The type of cancer, treatment plan, probable side effects and the person's current nutritional status all must be considered. For example, high-calorie and soaring protein foods may be needed for a person who is losing extreme amounts of weight and muscle mass. "Everyone brings with them a lot of their individual variables to the table," Rinchuse says. The ideal foods should be like those the Cancer Society has recognized as helping decrease the risk of disease: foods low in fat and sodium and filled with vitamins and minerals, such as colorful fruits and vegetables.
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The calories and nutrients in food are critical to building the power and immunities necessary to fight cancer. To avoid malnutrition and chance weight loss, people undergoing treatment and their families require to make every bite count. The National Cancer Institute says people who eat less than five to nine serving of fruit and vegetables a day are at better risk for heart disease, high blood pressure, stroke, several types of cancer and diabetes. It only make logic the same benefits apply when a person is undergoing cancer action, says Fran Rinchuse, a clinical dietitian and nutritionist at Tampa's St. Joseph's Hospital.
"More and more, they are finding disease and dietary shortage go hand in hand," she says. Richuse like to concentrate on nutrition as soon as a person is diagnosed. The type of cancer, treatment plan, probable side effects and the person's current nutritional status all must be considered. For example, high-calorie and soaring protein foods may be needed for a person who is losing extreme amounts of weight and muscle mass. "Everyone brings with them a lot of their individual variables to the table," Rinchuse says. The ideal foods should be like those the Cancer Society has recognized as helping decrease the risk of disease: foods low in fat and sodium and filled with vitamins and minerals, such as colorful fruits and vegetables.
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