Nutrition and cancer Flashcards
How does obesity and weight gain contribute to cancer
Increase in insulin and insulin-related growth factors
How do red and processed meat contribute to cancer
Nitrates+amino acids=nitrosamines
N-nitrosi compounds
High cooking temperatures-heterocyclic amines
How can diet be protective
Glucosinolates and isothiocyanates= increase elimination/metabolism of carcinogens (nitrosamines)
What do patients with stage 3/4 cancers have
Reduced energy and protein intakes -anorexia -taste changes dysphagia -nausea -vomiting -diarrhoea
What is cachexia
Chronic hyper metabolic state characterised by rapid weight loss and anorexia
How does cachexia occur
There is tumour induced inflammation which leads to the release of cytokines
- This leads to decreased protein synthesis, increased protein breakdown and decreased energy intake.
- There is also increased resting metabolism and insulin resistance, increased lipolysis and therefore loss of muscle mass and strength, loss of body fat, fatigue and impaired immunity and response to therapy
How much protein intake should be recommended for a cancer patient
1-1.5g/kg/day
What should be the primary source of energy for a cancer patient
Carbohydrates
What else should be the nutrition therapy for cancer patients
- fat should represent 25% of energy intake
- Adequate dietary fibre and fluid (including electrolytes)
When is internal nutrition support supplied to a cancer patient
When patients are expected to (or have) not received adequate nutrition for 7 days
How is small bowel feeding administered (internal nutrition support)
With pump over 8-20 hours
when is parenteral nutrition support given
When GI tract is not functional, accessible, or safe to use (eg colon cancer)
How is parenteral nutrition support provided
Central or peripheral vein
