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Clinical Nutrition > Nutrition for Cancer > Flashcards

Nutrition for Cancer Flashcards

1
Q

1/3 of cancers in higher-income countries due to

A

poor nutrition
sedentary lifestyle
excess weight

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2
Q

what are the most common female cancers?

A

breast
lung
colorectal

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3
Q

what are the most common male cancers?

A

prostate
lung
colorectal

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4
Q

what diet increases the risk of cancer?

A 
alcohol
processed meat
red meat
grilling meat
saturated fat
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5
Q

what diet decreases the risk of cancer?

A 
plant-based diet
omega 3s
vitamin D
coffee 
tea
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6
Q

cancer protective phytochemicals

A 
lycopene
anthrocyanins
alpha and beta carotene
beta cryptoxanthin
leutin, seaxanthin
sulforaphanes, indoles
allyl sulphides
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7
Q

lycopene

A

tomatoes
pink grapefruit
watermelon

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8
Q

antocyanins

A

berries
grapes
red wine
plums

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9
Q

alpha and beta carotene

A

carrots
mangos
pumpkin
sweet potato

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10
Q

beta cryptoxanthin

A 
cantaloupe
peaches
oranges
papaya
nectarines
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11
Q

lutein, zeaxanthin

A

spinach
avocado
honeydew
turnip greens

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12
Q

sulforaphanes, indoles

A

cabbage
broccoli
brussel sprouts
cauliflower

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13
Q

allyl sulphides

A

onion
garlic
chives
leeks

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14
Q

underweight/malnourished people tend to present with what cancers?

A 
head/neck
esophageal
gastric
pancreatic
lung
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15
Q

overweight/obesis people tend to present with what cancers?

A

breast
prostate
colon
all others

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16
Q

warburg effect

A

decrease in Kreb’s cycle and ETS (allows tumors to grwo in conditions irrespective of oxygen concentration
increase in glycolysis (lactate production produces the acidic environment favorin invasion

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17
Q

the warburg effect increases what?

A

glutamine usage

lipid synthesis

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18
Q

warburn effect is regulated by?

A

tumor suppressor genes and oncogenes

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19
Q

describe calorie restriction and cancer

A

decrease caloric intake by at least 30%
could be chronic or intermittent fasting
CR has been shown to decrease tumor initiation, promotion and progression

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20
Q

describ ketogenic diet and cancer

A

glucose deprivation increases oxidative stress in cancer cells
prevents pentose phosphate pathway from quenching ROS
less risks in adults following this diet

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21
Q

those on a ketogenic diet often have deficiencies in what?

A

selenium
copper
zinc

22
Q

cancer cachexia diagnosis?

A

weight loss >10%
caloric intake <1500 Cal/d
CRP >10 mg/L

23
Q

nutrition for cancer cachexia

A

high fat, high protein diet
nutritional support when warranted
early interventions using nutritional beverages
adequate phytochemicals

24
Q

for maintenance of body weight and lean tissue, how do you calculate protein and energy intake for those with cancer?

A

1-1.5 g/kg body weight

25-30 kcal/kg body weight daily

25
Q

for weight regain and repletion of muscle tissue, how do you calculate protein and energy intake for cancer patients?

A

1.5-2.0g/kg body weight daily

30-35kcal/kg body weight daily

26
Q

general rule for fluid recommendations

A

20-40mL/kg
or
1mL/kcal consumed
8oz=250mL

27
Q

how should those with cancer get their vitamins and minerals

A

get from diet
supplements considered only if deficiency is biochemically or clinically demonstrated
only considered if intake is consistently <67% RDA
check with oncologist first

28
Q

how to manage anorexia/poor appetite

A

small, frequent nutrient dense meals and snacks
add protein and calories to favorite foods
keep nutrient dense foods nearby at all times
eat most when feeling best
eat in plesant atmosphere

29
Q

how to manage nausea and vomiting

A

eat small, low fat meal in morning of first treatment
clear liquid diet (room temp) for a few days after therapy begins
avoid high fat, spicy or overly sweet food and foods with strong odors
eat bland, soft, easy to digest foods

30
Q

how to manage diarrhea

A

drink small amounts of electrolyte-containing fluid throughout the day
avoid fruit juices
avoid sugar alcohol containing foods
decrease high fiber foods
CRAM (cereal, rice, applesauce, milk)
probiotic (lactobacilli, bifidobacterium)
glutamine supplements

31
Q

how to manage constipation

A

increase high fiber foods (nuts, legumes, fresh or cooked fruits and veggies, especially those with skins and seeds
drink at least 64 oz fluid daily
probiotics
increase physical activity

32
Q

how to manage sore throat, esophagitis

A

eat soft, moist foods with extra sauces
avoid dry, coarse foods
avoid alcohol, citrus, caffeine tomatoes, vinegar and hot peppers

33
Q

mucositis

A

inflammation of epithelia cells lining the GI tract
main cause of chemo-induced pain
found in 40-70% of chemo patients

34
Q

what are the mouth changes in most cancer patients?

A

change in tongue, lip or gum color, change in salivation, cracks, ulcers or lesions

35
Q

how to manage mucositis

A

maintain good oral hygeine to prevent infection
meet minimum protein requirements
eat only soft, non-fibrous, non-acidic foods
avoid alcohol, citrus, caffeine, tomatoes, vinegar, hot peppers
eat room temp or chilled foods and fluid
honey-swish and swallow
DGL or glutamin supplements

36
Q

how do manage fatigue

A

small, frequent meals and snacks
easy to prepare or easy to eat foods
keep nutrient dense foods nearby at all times
eat most when feeling best

37
Q

food safety in patients with neutropenia

A

avoid eating foods with unsafe levels of microorganisms (raw meat, unpasteurized foods, raw honey)
wash hands before eating
wash fruits and beggies
focus on those that can be peeled
keep foods at proper temperature during cooking and storage

38
Q

what do you do with altered taste or smell

A

good oral hygeine
try marinades or spices
use plastic utensils
eat cooler foods

39
Q

what do you do with thicened saliva?

A

sip on liquids throughout the day
try club soda, seltzer water or papaya nectar
mucinex
use a cool mist humidifier while sleeping

40
Q

how to manage xerostomia

A

sip on liquids throughout the day (every 10 minutes)
try tart foods to stimulate saliva, if sores not present
eat soft, moist foods and use extra sauces
avoid alcohol and alcohol containing antacid
good oral hygeine
artificial saliva or mouth moistureizers
use a cool mist humidifier at night
acupuncture

41
Q

long term effects of surgical cancer treastment

A 
lack of skin sensitivity
body image issues
sexual dysfunction
numbness
pain 
limited ROM
weakness
neuropathy
42
Q

long term effcts of radiation to breast/chest region

A 
fatigue
skin sensitivity/pain
sexual dysfunction
pain
asymmetrical breast volume
lymphedema
skin discoloration
CVD
lung fibrosis causing shortness of breath
second primary cancer
43
Q

long terms effects of chemotherapy

A 
cogntive impairment
fatigue
infertility
sexual dysfunction
weight gain
neuropathy
oral health issues
hair loss 
osteoporosis/osteopenia
CVD
leukemia
44
Q

general psychosocial effects of cancer

A 
depression
distress
worry/anxiety
fear of recurrence
fear of pain
end of life concerns
loss of sexual function and/or desire
challenges with self image
relationship and other social role difficulties
return to work concerns or financial challenges
45
Q

increases breast cancer

A 
excess weight
smoking
age
history of BC
mutations of BRCA 1 and @ genes
dense breast tissue
years of estrogen exposure
alcohol consumption
46
Q

decreases breast cancer

A 
first pregnancy before 35
breastfeeding
mastectomy
ovarian ablation
exercise
plant based diet with marine sources of omega 3s
47
Q

increases prostate cancer

A 
age
genetics
smoking
excessive weight
sedentary lifestyle
adult height
red meat
high fat diet
dairy
48
Q

decrease prostate cancer?

A

plants (lycopene and sulforaphane)

49
Q

increase colorectal cancer

A 
age
family history
personal history of colorectal or ovarian cancer
history of IBD
alcohol
smoking 
African American
ecessive weight
processed or red meats
50
Q

decrease colorectal cancer

A

plants
fish or omega 3s
dairy
vitamin D

51
Q

increase lung cancer

A

smoking
secondhand smoke
radiation
beta-carotene supplements in smokers

52
Q

decrease lung cancer

A

plants

high intensity exercise

Clinical Nutrition (19 decks)

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