Maurie Markman

Article / Updated 11-13-2023

When linking the term side effects with cancer, horrific visions pop into most people’s heads. If you haven’t started the treatment leg of your journey yet, you may be imagining yourself bald, frail, and tired, with your face glued to the toilet bowl. But while some treatment-related side effects may be serious or debilitating, many of them are minor and only minimally impact a person’s quality of life. In addition, very few side effects persist for long periods of time, like months or years. Most last only days or weeks. Putting side effects of cancer treatments in perspective The goal of cancer treatment is to remove or kill cancer cells while sparing the healthy organs and tissues throughout the body. To achieve this, you may receive any number of treatments, from surgery, to radiation, to chemotherapy, to an array of different medications. All these treatments are associated with their own set of side effects, some major and some minor. Although the list of related side effects can be scary, you’re unlikely to experience the vast majority of them, and you may even experience none of them. Everyone is different. Also, keep in mind that when clinical trials are conducted to test new drugs and treatment regimens, medical professionals are required to report all adverse effects attributable to the treatment being evaluated. In some cases, however, it can be very difficult to determine if a correlation may actually exist between an adverse event and the drug being evaluated. But to err on the side of caution, the adverse event will still be included in the drug labeling information when the drug gets approved. Therefore, despite the list of side effects looking long and scary, you really should just think of them as potential effects, not definitive ones. Focusing on factors that may increase the risk of cancer treatment side effects Numerous factors can increase your risk of experiencing certain side effects during treatment. By understanding what these risk factors are, you can take steps to mitigate them and prevent complications. For example, one of the potential side effects of many chemotherapy drugs is a reduction in a type of bone marrow cells known as platelets. These cells are responsible for preventing and stopping bleeding. Certain medications, including aspirin, are known to interfere with platelet function. This effect may be favorable in certain non-cancer settings, such as for various cardiovascular problems, but it can lead to major bleeding and other serious consequences when receiving chemotherapy. As a result, your doctor will likely advise you to avoid taking aspirin and similar medications while you’re receiving chemo. Be sure to closely follow your oncologist’s recommendations. Also, avoid drinking alcohol while receiving treatment. Alcohol can cause many adverse reaction, depending on which medications it’s paired with. For example, drinking alcohol at the same time that you’re taking antiemetics (medications to prevent nausea and vomiting) may cause short-term drowsiness and lead to dry mouth and dry eyes. Whatever you do, be honest with your doctor about your history and what medications and dietary and herbal supplements you’re taking. Because numerous factors can increase the risk of certain side effects, only your doctor and cancer-care team will be able to properly assess your risk and explain in detail what you can do to reduce your specific risks. But they can only do this if they have a clear picture of your history and situation. How side effects can affect nutrition Cancer treatments often come with a long list of potential side effects. These effects may make it challenging to eat, alter your body’s ability to digest and use nutrients properly, and/or affect your body’s nutrient needs. Difficulty taking in nutrients is the most prevalent problem, because almost all symptoms can make it hard to consume nutrients. When you have an upset stomach or a sore mouth or throat, or when food doesn’t taste right, eating is no longer enjoyable and you may not feel like eating. There are also the potential digestive challenges caused by treatments. Chemotherapy and radiation treatments, for instance, can cause lactose intolerance, temporarily impairing your ability to digest milk products. This can lead to various gastrointestinal issues, including gas, bloating, and diarrhea. If you experience diarrhea, there’s a good chance you’ll absorb less water, electrolytes like sodium and potassium, and other nutrients like zinc. This can lead to dehydration and electrolyte imbalances; proper electrolyte levels are essential for maintaining normal cellular function, muscle action, and blood chemistry. So, as you can see, there’s a cascade of effects. How food can ease certain side effects Some foods will aggravate many of the side effects that can be experienced during cancer treatment, while others can ease many of the side effects. For example, foods containing or prepared with a high amount of fat can be difficult to digest or absorb, making an upset stomach, nausea, and diarrhea worse. On the other hand, low-fat, high-protein foods can help alleviate nausea and enable you to maintain lean muscle mass and strength. You should come to appreciate that food can be used as medicine to help relieve side effects. For example, ginger can be used to settle an upset stomach. Honey may help heal a sore mouth or throat. Glutamine (an amino acid found in high-protein foods) and probiotics (the healthy bacteria in yogurt and kefir) may help nourish the body and reduce side effects that affect the digestive tract. These are just a few examples of how food can help ease side effects.

Article / Updated 10-10-2023

Chicken soup is just the tip of the iceberg when it comes to the health benefits of incorporating soups into your diet when you’re undergoing treatment for cancer. Soups are a great way to get whole grains, vegetables, fruits, and beans into one dish, particularly if you’re short on time or energy. You can’t get more wholesome than that! Vegetable Stock Preparation time: 5 minutes Cook time: 45 minutes Yield: 8 cups 1 tablespoon olive oil 2 large onions, quartered 1 medium leek (white and green parts), chopped 2 celery stalks with leaves intact, chopped 2 large carrots, quartered 8 cloves garlic, crushed 8 sprigs fresh parsley or 4 teaspoons dried parsley 6 sprigs fresh thyme or 3 teaspoons dried thyme 2 quarts water 1 teaspoon sea salt 2 bay leaves Heat the oil in a soup pot over medium heat, and add the onions, leek, celery, carrots, garlic, parsley, and thyme. Cook for 5 to 10 minutes, stirring frequently so the vegetables don’t brown. Add the water, sea salt, and bay leaves, and bring to a boil. Then lower the heat and simmer for at least 35 minutes. Remove the broth from the heat, strain the liquid, and discard the vegetables. Per cup: Calories 18 (From Fat 15); Fat 2g (Saturated 0g); Cholesterol 0mg; Sodium 290mg; Carbohydrate 1g (Dietary Fiber 0g); Protein 0g. Instead of following this recipe, you can save all the trimmings from the vegetables you eat during the week and add them to a pot of water with some garlic, onion, parsley, bay leaves, and other desired herbs and simmer them for 35 minutes to a few hours. Then strain them out and toss them. Use the stock within a week or freeze it for up to six months for later use. Apple Carrot Ginger Soup Preparation time: 10 minutes Cook time: 40 minutes Yield: 4 servings 1-1/2 teaspoons olive oil 1/4 cup diced celery 1 cup shredded carrot 1/4 cup onion, peeled and chopped 1-1/2 teaspoons minced garlic 1 tablespoon minced fresh ginger root or 1 teaspoon ground ginger 1 teaspoon fresh thyme or 1/4 teaspoon dried thyme 1/4 teaspoon curry powder 2 teaspoon whole-wheat flour 2 cups skim milk 2 cups vegetable broth 1/2 cup unsweetened applesauce Heat the oil in a large pot, and then add the celery, carrot, onion, garlic, ginger, thyme, and curry. Sauté lightly for 2 to 3 minutes. Stir in the flour and cook while stirring for about two minutes. Add the milk, broth, and applesauce. Cook for 30 minutes, stirring occasionally. Remove the soup from the heat, place in a blender, and puree until smooth. Return the soup to the stove and simmer for 10 more minutes. Per serving: Calories 128 (From Fat 47); Fat 5g (Saturated 1g); Cholesterol 2mg; Sodium 546mg; Carbohydrate 16g (Dietary Fiber 2g); Protein 5g. Creamy Potato Soup Preparation time: 15 minutes Cook time: 30 minutes Yield: 6 servings 4 medium potatoes, peeled and cubed 3/4 cup onion, peeled and chopped 1 medium carrot, peeled and chopped 2 stalks celery, chopped 1-1/2 cups chicken broth 3 tablespoons canola oil 3 tablespoons all-purpose flour 2-1/2 cups milk 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley 3/4 teaspoon salt 1/2 teaspoon pepper 1 cup shredded low-fat Swiss cheese In a large saucepan, combine the potatoes, onions, carrots, celery, and chicken broth and bring to a boil. Reduce the heat; cover and simmer for 12 to 15 minutes or until the vegetables are tender. Using a potato masher, lightly mash the vegetables. Alternatively, for a smoother consistency, place the vegetable mixture in a blender and blend until smooth; then return to the saucepan. In a small saucepan, heat the canola oil. Stir in the flour until smooth. Gradually stir in the milk. Heat milk without boiling and cook, stirring for about 2 minutes or until thickened. Stir the milk-and-flour mixture into the vegetable mixture. Cook and stir until thickened and bubbly. 5Add the parsley, salt, and pepper. Remove from the heat and stir in the cheese until melted. Per serving: Calories 282 (From Fat 113); Fat 13g (Saturated 4g); Cholesterol 22mg; Sodium 889mg; Carbohydrate 32g (Dietary Fiber 3g); Protein 11g. Wild Salmon Soup Preparation time: 15 minutes Cook time: 40 minutes Yield: 5 servings 2 cups water 4 ounces carrots, peeled and diced small 1 small onion, peeled and diced small 1 bay leaf 14 ounces (about 4 medium) Yukon gold potatoes, peeled and cubed small 4 ounces raw wild salmon, cubed and fine pin bones and skin removed 1 tablespoon fresh dill weed or 1 teaspoon dried dill 5 whole peppercorns 2 cups milk 1 tablespoon butter 1 teaspoon sea salt 1 tablespoon fresh parsley or 1 teaspoon dried parsley Add the water to a large pot, and bring to a boil. Add the carrots, onion, bay leaf, and peppercorns. Reduce the heat to low, and cook for 15 minutes. Add the potatoes, salmon, and dill, and cook for 15 to 20 minutes. Check the potatoes for doneness. When soft, add the milk, butter, salt, and parsley. Cook for an additional 5 minutes. Remove bay leaf and peppercorns before serving. Per serving: Calories 194 (From Fat 64); Fat 7g (Saturated 4g); Cholesterol 30mg; Sodium 540mg; Carbohydrate 22g (Dietary Fiber 2g); Protein 11g.

Step by Step / Updated 04-15-2021

Cancer and its treatments can contribute to loss of appetite. Because the calories you get from food are energy, if a poor appetite results in not enough food intake, you may experience fatigue. Poor food intake may also result in weight or muscle loss, which can impair your immune function and make it more difficult to recover in between treatments. Fortunately, there are several strategies you can use to prevent a poor appetite from causing you to lose weight and become malnourished. Following are ten tried-and-true tips to help you meet your nutritional needs when you lose your appetite.

Step by Step / Updated 04-24-2017

Spices and herbs have long been used for medicinal purposes, such as fighting indigestion and other digestive problems. Although science is uncertain about the direct benefits of consuming certain spices and herbs with regard to protecting against and fighting cancer and its side effects, their indirect beneficial effects may be more easily recognized. One such effect is their unique flavor profile, which ranges from strong to mild, with only small amounts needed to create a whole new taste sensation. When cancer-related loss of appetite and taste changes occur, which can lead to undesirable weight loss, adding herbs and spices to your cooking may help stimulate your taste buds and reinvigorate your appetite.

Step by Step / Updated 03-03-2017

These 10 superfoods have been studied the most for their potential to protect against and fight cancer, and they’ve shown good results. This isn’t surprising given that these foods score high in nutrient density, and they’re particularly high in antioxidants and phytochemicals, both of which keep your cells healthy and trigger the bad ones to die off (a process your oncologist may refer to as apoptosis).

Cheat Sheet / Updated 03-27-2016

Nutrition plays a key role when you’re fighting cancer — and knowing what to eat is important. When you’re being treated for cancer, you may face a variety of unwelcome side effects — everything from nausea to a sore mouth to diarrhea. But you’re not powerless over these side effects, some foods can combat them! You may not have the energy to run a marathon, but some physical activity fights fatigue, stress, anxiety, and depression, and generally improves your quality of life.

Step by Step / Updated 03-27-2016

When it comes to cancer, a risk factor is a feature present within an individual that is associated with a statistically greater risk for the development of the disease, but is itself not necessarily the cause of the disease. For example, it has been shown that women who are obese have an increased risk of breast cancer. The weight itself likely isn’t the cause of the cancer; instead, it’s the fact that these women have higher levels of estrogen bathing the normal breast tissue, which, over a period of many years, may increase the potential for the development of breast cancer.

Step by Step / Updated 03-27-2016

Because some types of cancer and its treatments can weaken or suppress your immune system, you may be more susceptible to infections and have a harder time recovering from them when they occur. That’s why taking measures to bolster your immune system and prevent exposure to potentially harmful germs is so important. Here are ten things you can do to protect yourself from germs and fight off infections when they occur.

Step by Step / Updated 03-27-2016

When stocking your fridge, you need to think about where you are with your cancer treatment and what you can handle. Are you struggling to eat, experiencing decreased appetite, or losing weight? If so, your shopping list should include high-calorie items that can help you get through these effects. Because the items stored in the refrigerator and freezer are perishables, you need to be mindful about their use-by dates. You also don’t want to overdo it with items that have a more limited lifespan, like dairy products, produce, and meats. You need to plan your meals out as best you can and then shop accordingly. Following is a list of items you can feel good about stocking in your fridge and freezer. Most likely, you’re already buying many of these items.

Step by Step / Updated 03-27-2016

The pantry is where you may keep some cancer alleviators, like crackers, hard pretzels, and popcorn. When arranging your pantry and introducing items, you’ll want to keep the items you use most toward the front. Because the items stored in your pantry are non-perishables, they’ll generally have a longer shelf life than refrigerator items. Still, you’ll want to try to be mindful of the use-by dates. For example, if you have five cans of beans, you’ll want to make sure you first use the ones that will expire first. Here are some items to consider adding to your pantry: