After a diagnosis of prostate cancer it would be very wise to generally improve
the diet. Along with other lifestyle
issues such exercise and
giving up smoking, scientific evidence has showed that a
healthy diet is can to help to:
-
reduce the risks of developing cancer or further new cancers
- improves the recovery from cancer treatments and can reduce long term risks
- improve the response of cancer treatments
- improve the overall cure rate
In addition a healthy diet could help to improve the quality of life and reduce side effects during active cancer
treatments by helping with specific symptoms such
as weight gain, weight loss, nausea &
poor appetite, diarrhoea,
constipation,
breathless, altered
taste, and indigestion. Apart from these examples,
however, for practical reasons, this section addresses people who do not have
any or few restrictions on their diet after their diagnosis of cancer. Likewise
it doesn’t address any pre-existing long standing dietary requirements. In
general, therefore, it is probably not appropriate for patients with advanced
cancer or those who’s tumours or treatments have affected their ability to eat
or digest food. In these situation, patients should seek formal advice from
qualified dieticians preferably those attached to a mainstream cancer unit.
In generally a healthy diet means:-
| What to less more of: |
What to more less of: |
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The individual elements in the headings above will provide specific details on
why these measures which may help prostate cancer and how to change the diet
accordingly. The following table provided a general overview which may act as an
aid memoir.
|
FOOD
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ADVICE
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Increase fibre |
Cereals, linseeds, fresh or dried fruit, vegetables, all types of nuts and
berries. |
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Reduce saturated fats
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Reduce meat intake
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Use meat for its taste preferably not >once a day.
Excess fat should be removed and be gently grilled rather than fried to
further reduce the fat content and avoid burning. If extra oil needs to be
used in cooking, use olive oil rather than animal fat.
|
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Increase healthy fats and all fish intake
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All fresh fish and omega 3 containing fruit such as
avocado. The oily varieties
of fish such as mackerel and sardines are good but may increase mercury
toxin if taken for than 2 per week. Olive oils (and others rapeseed,
soya, sunflower). Nuts – walnuts, almonds, brazil,
peanut, pine, cashews, hazel and macadamia nuts. Seeds – dried pumpkin, sunflower
and linseeds. Leafy green vegetables and hemp
|
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Reduce exposure to potential carcinogens
|
Try to avoid heavily processed foods, which often
contain high concentrations of fat, salt sugar and food additives. Avoid
excessive processed salt and sugar; Apple juice or honey may be an
alternative to processed sugar, avoid adding salt when cooking vegetables.
Reducing the amount of time that vegetables are cooked should maintain the
flavour. Wash salads and vegetables thoroughly to avoid pesticides and
airborne chemicals which may have settled on them. Organic foods reduce
the pesticide exposure further. Avoid excessive amounts of foods
containing high levels of aromatic hydrocarbons and acrylamides such as
smoked food or those associated with high temperature cooking processes
such as deep fried foods, crisps, chips barbecued and heavily fried meats.
|
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Increase dietary selenium
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Brazil nuts, Sardines, Prawns. 60-75mcg/day. No more than 200mcg/day
|
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Avoid excessive calcium and Zinc
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Unless prescribed for other reasons avoid supplements
which give more than 1500mg of calcium and 11mg zinc per day.
|
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Increase dietary vitamins
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Fresh fruit, raw and calciferous vegetables, grains,
oily fish, nuts and salads. Unless you have diarrhoea try to increase the
amount of ripe fruit you eat each day, ideally by eating the whole fruit.
Freshly squeezed fruit juices are recommended.
|
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Polyphenols
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Onions, leeks, broccoli, blueberries, red wine, tea,
apricots, chocolate. coffee, blueberries, kiwis, plums, cherries, ripe
fruits. pomegranates, goji berries parsley, celery, tomatoes, mint, citrus fruit.
|
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Phytoestrogens
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Soybeans, other legumes, including peas, lentils,
pinto (baked beans) and beans, nuts.
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Non-oestrogenic polyphenols
|
Skin of colourful foods pomegranets, cherries, strawberries,
tannins (red wine) blackcurrant, blackberries. Dates, cranberries, red
grapes, white button mushrooms
|
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Lignans & Stilbens
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Flaxseed, linseeds, nuts, grains
|
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Increase carotenoids (lycopene)
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Tomatoes, tomato source, chilli, carrots, green
vegetables, gratefruit and dark green salads.
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