Fact or Fiction?: Debunking Nutrition Myths in Cancer Care

There is a strong interest in use of things like vitamins and herbs to help with cancer treatment or prevention. But, in reality, there is no evidence to show their effectiveness for cancer treatment or prevention. Many supplements lack strong evidence in human trials and since the supplement industry is not regulated, labels and dosage may not be accurate. Additionally, there may be drug-nutrient interactions with vitamin and herbal supplements that may make treatments less effective or increase side effects. Some vitamins functioning as antioxidants might protect cancer cells from treatment. The AICR advises against routine vitamin and herbal supplements for cancer care and
prevention. Instead, it’s beneficial to focus on getting these nutrients from a variety of food sources.

More information on vitamins and supplements:

Vitamins & Cancer Treatment

A common concern for those diagnosed with hormone-related cancer involves soy foods. The claim is that soy contains isoflavones known as “phytoestrogens” that will raise the amount of estrogen in your blood, causing or worsening hormone-positive cancers. In reality, whole soy foods are perfectly safe and may even be protective. Although early research on rodents raised some concerns, these findings are not applicable to humans because rodents metabolize estrogen differently.

What is true is that phytoestrogens from soy bind to estrogen receptors and may “block” true estrogen in the blood, leading to reductions in cancer risk. Whole soy foods, like tofu, tempeh, edamame, soy milk, are safe and likely beneficial. Soy condiments like soy sauce, soybean oil, and soy lecithin do not contain phytoestrogens and do not pose a risk.

When it comes to concentrated soy products like protein powders, bars, and meat alternatives, the research isn’t as extensive. Some choose to avoid these types due to higher concentrations of phytoestrogens, and until more research is available, this is a reasonable approach.

More information on soy:

Is Soy Safe for Cancer Patients?

A common misconception is that dietitians and nutritionists are the same and that you can trust anyone who is a nutritionist. “Nutritionist” is not a protected term; anyone can call themselves a nutritionist and it does not designate any certification, education, or qualification.

On the other hand, dietitians are highly qualified. The training of a registered dietitian requires a Bachelor’s degree and Master’s degree in nutrition or a related field, 1200 hours of supervised practice, passing a licensing exam, and maintaining continuing education credits to stay up to date on the latest in the field. Additionally, dietitians are bound by a Code of Ethics, requiring them to use evidence-based nutrition and unbiased recommendations in their practice.

Specifically in cancer care, some dietitians are certified specialists in oncology (CSO). These dietitians are required to pass an examination every five years and maintain hours of practice focusing on oncology. So, when considering the source of information, remember that the gold standard in nutrition is the registered dietitian.

More information on the importance of dietitians in cancer care:

The Importance of Oncology Dietitians in Cancer Care

There is strong evidence that consuming processed meats and high intakes of red meat increase risks of certain types of cancer. Processed meats are those smoked, cured, or preserved with nitrites and nitrates, such as sausages, hot dogs, bacon, ham, pepperoni, beef jerky, and salami. Current research indicates that even small amounts regularly can contribute to cancer risk. Red meats come from mammals, including beef, veal, pork, lamb, goat. While they’re rich in protein, vitamin B12, and iron, research suggests limit intake to 12-18 ounces per week.

Based on this research, recommendations include following a more plant-based diet and choosing other protein sources. Consider decreasing portion size and making meat the accessory of the meal instead of the main. Opt for proteins such as chicken, turkey, fish, shellfish, eggs, dairy, and plant-based proteins most often.

More information on plant-based diets:

An Introduction to Plant Based Diets

Eating well is crucial at every stage of cancer treatment. Research backs the benefits of a diet rich in plant-based foods like whole grains, vegetables, fruits, and beans. These foods contain phytonutrients, which act as antioxidants to protect your cells, boost your immune system, reduce inflammation, and help combat cancer. Good nutrition can also make treatment more tolerable. Current recommendations include fueling your body with small, frequent meals, consuming adequate protein to help maintain lean body mass, and focusing on balanced intake to keep your weight stable during treatment. Embracing balanced, plant-forward eating most of the time is your best approach for incorporating nutrition for treatment and survivorship.

For more information on healthy nutrition for cancer treatment and beyond, check out these articles:

Foods That Can Aid in the Prevention of Cancer

After a Cancer Diagnosis – What Should I Be Eating?

Phytonutrients: What Are They & Why Are They Important?