Diet for cancer

The diet in cancer is to improve the overall condition of patients, reducing the risk of metastasis and secondary disease. Such power must be balanced with the content of a large number of vitamins and minerals.  Diet in cancer - diet reduces the risk of metastasis

Features anti-cancer diet

In international medical research, it was found that daily consumption of fruits and vegetables can reduce the risk of cancer by 20-30%. The composition of fresh fruits and vegetables has anticancer and anti-inflammatory effect. The daily diet should include five servings of fruits together with legumes, cereals and rice.

Diet cancer strengthens the immune system during treatment and chemotherapy. Vitamins, minerals and trace elements can reduce the risk of developing malignant tumors and promote effective treatment.

Proper anti-cancer diet helps to restore healthy cells and tissues, improve health and prevent depletion at various stages of the flow of cancer.

Planning menu diet for cancer

During the diet in cancer should plan your daily diet and increase consumption of wholesome food.

Notable products include:

  • green plants (algae, herbs, kale, mustard, nettle, chlorella) with a high content of chlorophyll to enhance anti-cancer activity and stimulation of phagocytosis;
  • red-orange and yellow vegetables, fruits and plants, which are full of lycopene and lutein, and also have anti-cancer effects, and enhance immunity;
  • blue (purple and purple) fruits and vegetables high in antotsianidov designed to neutralize free radicals, eliminate inflammation and activation of the immune system in the fight against toxins and viruses;
  • antineoplastic fruits and vegetables (garlic, onions, broccoli, pineapple, etc.);
  • cruciferous vegetables with the content of indole-activating anti-tumor properties;
  • green tea;
  • fruits and berries with ellagic acid prevents the development of cancer cells.

Diet for rectal cancer and digestive organs is strict and prescribes excluded from the diet the following products:

  • meat and meat products;
  • animal fats, margarine and mayonnaise;
  • fish and fish products;
  • high fat dairy products;
  • chicken eggs;
  • smoked and pickled foods;
  • fried foods;
  • sugar;
  • flour products;
  • canned and semi-finished products;
  • artificial and carbonated drinks;
  • coffee and chocolate;
  • mushrooms;
  • legumes;
  • yeast;
  • vinegar;
  • vegetable oils;
  • potatoes;
  • coconut and coconut milk;
  • pickled vegetables.

Making diet for gastric cancer

To compile a diet for gastric cancer is necessary to consider the age, physiological and psychological characteristics of the patient, as well as the current stage of cancer.

The first step is progressively restrict the use of fatty, spicy and starchy foods. The basis of the daily diet should be porridge of buckwheat, oats and wheat, boiled brown rice and fresh juices. Useful during a diet in cancer beet, celery and carrot juice.

In the second phase of the diet for gastric cancer is necessary to use a large amount of boiled and steamed vegetables, as well as to add to the diet of broth hips, lemon juice, red currants, apples, herbs, onions and garlic. The second phase of the anti-cancer diet lasts from 2 to 4 months.

The final third stage of gastric cancer diet involves cleansing the body of salts and toxins. The diet must enter nuts, various vegetables and fruits, seeds, lentils and cereals.

During the entire period of diet in cancer of the rectum and stomach food should be consumed strictly reserved hours to prevent occurrence of attacks of hunger and exhaustion.  Features food diet in cancer

Recommendations for diet in breast cancer

Diet in breast cancer is necessary in the run-up to the basic treatment, and during the primary therapy (chemotherapy, radiotherapy, etc.). Proper diet menu would improve the condition of the body and reduce the side effects of chemical treatments.

A balanced diet and regular anti-cancer reduces the risk of recurrent breast cancer and eliminate the contributing factors, such as obesity, diabetes, hypertension and metabolic disorders.

We can distinguish the following main recommendations of diet in breast cancer:

  • decrease in daily caloric products;
  • the basis of the diet should be fruits and vegetables, cereals and fresh juices;
  • Animal and vegetable fats should be reduced to a minimum;
  • soy intake should be limited;
  • to strengthen the musculoskeletal system should be consumed 2 grams of calcium per day;
  • should be excluded from the menu flour products, alcoholic and soft drinks;
  • sugar and sugar products should be excluded, as they are the nutritional components of cancer cells;
  • The lack of vitamin D should be consumed cod liver oil, sardines, herring, tuna and cod liver oil.

Anticancer diet should be supervised by the treating oncologist and nutritionist with the constant control of blood glucose and cholesterol levels.





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