Diet Chart For Cancer patients

Cancer is a class of diseases characterized by out-of-control cell growth. Cancer harms the body when altered cells divide uncontrollably to form lumps or masses of tissue called tumors. Substances that cause DNA mutations are known as mutagens, and mutagens that cause cancers are known as carcinogens. Particular substances have been linked to specific types of cancer. Diet in cancer plays a major role as the recommended dietary intake increases in such cases. RDA for certain nutrients goes as high as 10 times the normal RDA. Anti oxidants have a very special role to play as they eliminate the free radicals which may cause tumour generation. Protein, vitamins, minerals and over all energy requirement increases depending on the type and stage of the condition.

Don't you wish there were a diet that could assure you a life free from cancer? Most experts agree it doesn't exist -- yet. But there is a way to eat and live that could put the odds of preventing cancer in your favor. The dietary habits that tend to increase our cancer risk come down to too much and too little: Too much red meat, alcohol, fried foods, refined carbohydrates and sugars, and too much body fat; too few phytochemical-rich plant foods and too little exercise. (Of course, you already know you shouldn't smoke or get too much sun.) To decrease our risk, for example, we want to eat whole grains (such as whole wheat, barley, and oats) and plenty of fruits and vegetables. Many fruits and vegetables have cancer-fighting potential. For example, lycopene, a phytochemical found in cooked tomatoes and tomato products, has been shown to slow the growth of breast, lung, and endometrial tumors and to reduce prostate, stomach, and pancreatic cancer risks.

Do's:

1. Stay hydrated all the time.
2. Eat mixed foods (carbs, protein and fat).
3. Consume less dietary fat.
4. Include nutrient dense (macro and micro) foods in your meal.
5. Fibre has to be included as it plays a major role in gastro intestinal related cancers.
6. Consume Properly cooked vegetables and other food items.
7. Consume the fruits then and there after chopping.
8. Consume all varieties of foods from all food groups (cereals, pulses, fruits, vegetables, milk products, nuts, meat products).

Don'ts:

1. Avoid oily foods, junk foods, foods thaat include cream, mayonnaise, cheese.
2. Avoid salads, half cooked foods, unpasteurised milk/juices.
3. Avoid fatty/smoked/cured meats and meat products.
4. Never eat foods that are kept in refrigerator after cooking.

1. Cereal: Brown rice, whole wheat, oats, jowar, bajra, ragi
2. Pulses: red gram, green gram, black gram, bengal gram and beans like kidney, navy, pinto, back eyed, broad, cluster, french.
3. Vegetables: all gourds-bitter gourd, snake gourd, ridge gourd, bottle gourd, ivy gourd, ladies finger, tinda,green leafy vegetables
4. Fruits: banana, citrus fruits-orange, mousambi, grape fruit, lemon; berries-strawberry, blueberry, black berry; cranberry, cherries, papaya, pineapple, avocado, guava.
5. Nuts & seeds: chia & flax seeds, almonds, walnuts.
6. Milk and milk products: low fat milk, low fat curd, low fat paneer.
7. Meat,fish & egg: Skin out chicken, egg white, fish like salmon, sardines, trout, mackerel, tuna.
8. Oil: 2 tsp (10ml)
9. Sugar: 2 tsp (10gm)
10. Other beverages: green tea.