Experts at the
Outpatient Pharmacy,
National Cancer Centre Singapore (NCCS), a member of the
SingHealth group, advise patients to eat the right foods before, during and after treatment.
Vegetables
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Tomatoes, carrots, peas, pumpkin and turnips for vitamins and fibre
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Tomatoes, tomato puree and parsley (especially good for prostate cancer patients)
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Cruciferous vegetables like broccoli, cauliflower and cabbage contain plant chemicals that can convert bad oestrogen into good oestrogen, and hence reduce cancer risk as well as the risk of a relapse
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Asparagus and Brussel sprouts for their rich antioxidants
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Bitter gourd for lowering blood sugar levels
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Green leafy vegetables for calcium and iron
Fruits
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Oranges provide vitamin C
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Bananas, kiwi, peaches, mangoes, pears and strawberries for vitamins and fibre
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Avocadoes, guava, apricots, figs, prunes and raisins for energy
Proteins
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Lean meat, fish, poultry, eggs, tauhu and taukwa
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Dairy products, nuts, dried beans, dhals and chickpeas
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Fish and soy foods (especially good for prostate cancer patients)
Carbohydrates
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Rice, noodles, chapatti, wholegrain bread and pasta
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Wholegrain crackers, oats, corn, potatoes, beans and dairy products
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Honey, consumed in moderation for its anti-bacterial and anti-fungal properties which may help in preventing infections
Foods to avoid as a cancer patient
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Deep fried, grilled, barbequed, baked meats since subjecting animal protein to high heat creates carcinogenic byproducts called heterocyclic amines
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Excessive intake of salt, sugar, and oily foods
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Red meat and processed meats such as bacon, ham, sausages
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Preserved foods like pickles, jams, kiam chye (salted mustard green), and century eggs as they contain nitrites which are carcinogenic
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Minimise alcohol
Additionally, cancer patients should avoid excessive intake of vitamin supplements, as they act as antioxidants and can interfere with chemotherapy when taken in large doses.
Ref: P16
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